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Mexican Ice Cream

A silky frozen dessert combining warm cinnamon and rich cocoa, perfect for warm evenings or festive dinners.

  • Total Time: 255 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 cups heavy cream
  • 1 cup sweetened condensed milk
  • 1 cup whole milk
  • 1/2 cup unsweetened cocoa powder
  • 1 tablespoon ground cinnamon
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1/4 teaspoon cayenne pepper (optional)

Instructions

  1. Combine the creams in a large bowl, whisking together the heavy cream, sweetened condensed milk, and whole milk until well combined.
  2. Add the cocoa powder, ground cinnamon, vanilla extract, cayenne pepper (if using), and a pinch of salt. Mix until smooth.
  3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
  4. Transfer the churned ice cream to an airtight container and freeze for at least 240 minutes or until firm.
  5. Scoop into bowls or cones and enjoy your rich and creamy Mexican ice cream!

Notes

Chill the base before churning if your kitchen is warm for better texture. Store in a shallow airtight container for easy scooping.

  • Author: jayne
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: Churning
  • Cuisine: Mexican
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 20g
  • Sodium: 200mg
  • Fat: 25g
  • Saturated Fat: 15g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 80mg

Keywords: ice cream, dessert, Mexican, chocolate, cinnamon