Mexican Chocolate Ice Cream Recipe
Recipe information
Make Mexican Chocolate Ice Cream in just 2h 30m. Indulge in our rich and creamy Mexican Chocolate Ice Cream, a delightful fusion of velvety chocolate and a hint of warm spices. Each scoop is a journey through layers of cinnamon and chili, perfectly balanced to create a unique and tantalizing treat that will transport your taste buds south of the border. Perfectly refreshing and oh-so-decadent, this ice cream is a must-try for any chocolate lover!
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Ingredients
Ice Cream Base
Preparation
1. Mixing the Base
In a mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, cocoa powder, ground cinnamon, vanilla extract, and a pinch of salt until the sugar and cocoa powder are fully dissolved.
2. Chill the Mixture
Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours or until it is thoroughly chilled.
3. Churning the Ice Cream
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it thickens and reaches a soft-serve consistency.
4. Adding Chocolate Chips
During the last few minutes of churning, add the chocolate chips and optional chili powder to the mixture, allowing them to incorporate evenly.
5. Freezing
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.
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