The rich flavors of bittersweet chocolate, warm cinnamon, and a dash of cayenne make this Mexican Chocolate Ice Cream truly unforgettable. With its luxurious, custard-style base, this dessert combines the creamy sweetness of traditional ice cream with the bold spices characteristic of Mexican confections. It’s a treat that speaks to nostalgia, yet feels like something new and adventurous with every bite.
This ice cream recipe is ideal for anyone looking to step outside typical vanilla or chocolate and explore deeper flavor profiles. Whether you’re scooping it onto a cone for summer or pairing it with churros for a stunning dessert plate, the complexity and richness of this recipe elevate it into a true gourmet experience. Plus, with the option to add brandy for a grown-up twist, it’s as versatile as it is indulgent.
Full Recipe:
-
2 cups heavy whipping cream
-
1 cup whole milk
-
1/4 cup cocoa powder
-
4 oz bittersweet or semi-sweet chocolate, chopped
-
1/2 cup granulated sugar
-
2 teaspoons ground cinnamon
-
Pinch of salt
-
Pinch of cayenne pepper
-
Pinch of espresso powder or instant coffee
-
6 large egg yolks
-
1 teaspoon vanilla extract
-
2 tablespoons brandy (optional)
Directions:
-
In a small saucepan, heat 1 cup of cream and whisk in cocoa powder. Bring to a simmer and stir until smooth.
-
Remove from heat, stir in chopped chocolate until fully melted and incorporated.
-
Transfer mixture to a metal bowl, add remaining 1 cup of cream, and set over a bowl of ice water to cool.
-
In a separate saucepan, heat milk, sugar, cinnamon, salt, cayenne, and espresso powder until steamy (not boiling).
-
In a medium bowl, lightly beat egg yolks. Slowly pour the hot milk mixture into the yolks, whisking constantly.
-
Return the mixture to the pan and cook over medium heat, stirring constantly with a wooden spoon until it thickens and coats the back of the spoon (3–10 minutes).
-
Pour custard through a fine sieve into the cooled chocolate-cream mixture. Stir to combine.
-
Add vanilla extract. Chill thoroughly in the refrigerator for several hours or overnight.
-
Stir in brandy if using, then churn the mixture in your ice cream maker according to manufacturer’s instructions.
-
Freeze in an airtight container for a few hours before serving.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 4 hours (including chill time)
Kcal: 408 kcal | Servings: 8 servings
A Rich and Spicy Classic: Mexican Chocolate Ice Cream
Mexican Chocolate Ice Cream is far more than just a frozen dessert—it’s a celebration of rich cultural heritage, warm spices, and culinary innovation. At its core, this dessert transforms the traditional hot chocolate flavors of Mexico into a cool, luxurious treat that excites the palate with complexity, warmth, and depth. This is not your average chocolate ice cream; it’s elevated, aromatic, and unforgettable.
Unlike traditional chocolate ice cream, which often relies solely on sweetness and cocoa richness, Mexican Chocolate Ice Cream introduces additional layers of flavor. The inclusion of cinnamon is essential, and a dash of cayenne or chili powder adds a subtle heat that lingers just long enough to surprise and delight. It’s the kind of dessert that leaves an impression after every spoonful, inspiring second helpings and curious questions.
Cultural Roots and the Role of Cinnamon in Mexican Chocolate
To understand this ice cream, it helps to first understand the iconic flavor of Mexican chocolate itself. Mexican chocolate—like brands such as Ibarra or Abuelita—is a rustic, coarse mixture made of roasted cacao beans, sugar, and cinnamon. It’s often sold in round tablets or disks, intended primarily for use in hot chocolate or mole sauces.
The presence of cinnamon sets Mexican chocolate apart from other chocolates around the world. While many global chocolate products aim for silky refinement, Mexican chocolate embraces a more textured, spiced profile. Cinnamon has long held a role in Mexican culinary traditions, introduced by the Spanish during colonization and integrated deeply into desserts, beverages, and even savory dishes.
When used in ice cream, this spiced chocolate creates a powerful nostalgia—particularly for those who grew up with mugs of frothy Mexican hot chocolate in the wintertime. Mexican Chocolate Ice Cream takes that same comfort and memory and gives it a new form: creamy, cold, and ideal for warmer months.
The Balance of Spice, Sweetness, and Creaminess
Mexican Chocolate Ice Cream is all about balance. Rich heavy cream provides the luxurious base; bittersweet or semi-sweet chocolate offers deep cocoa notes; cinnamon lends warmth; and just a pinch of cayenne or chili adds a faint, playful heat. Each component must be measured with care—too much spice can overwhelm, while too little might render the dessert one-dimensional.
What’s particularly unique about this ice cream is the use of egg yolks, which transform it into a French-style frozen custard. This technique creates a velvety, thick texture that coats the tongue and holds the flavors beautifully. It’s not just ice cream—it’s a dessert with weight and presence.
The subtle background heat, introduced by chili or cayenne, never aims to dominate. Instead, it enhances the chocolate and spices, acting as a flavor amplifier rather than an attention grabber. Similarly, espresso powder (optional but recommended) deepens the chocolate tones without becoming bitter or overpowering. The result? A flavor that unfolds in stages: first creamy and sweet, then spicy and warm, and finally a lingering chocolate finish.
Why This Recipe Works So Well
There are a few reasons why this recipe is such a standout. First, the use of bittersweet chocolate ensures that the dessert isn’t cloyingly sweet—essential for allowing the spice to shine. Sweetness is present, of course, but in balance with the earthier, more robust notes of the cocoa and cinnamon.
Second, the custard-style base not only adds body and richness but also improves the shelf life and consistency of the ice cream. Unlike eggless ice creams, which can become icy or thin, this version stays creamy even after a few days in the freezer. The optional splash of brandy further enhances this by lowering the freezing point slightly, helping the ice cream stay soft and scoopable.
Third, it invites customization. Whether you want to lean more heavily into the spice, reduce the sugar, add chunks of dark chocolate, or even fold in some crushed cinnamon cookies, the core recipe is flexible enough to handle creative adaptations.
Creative Variations to Explore
Once you’ve mastered the classic version, it’s easy to experiment. Here are a few variations that still honor the essence of Mexican Chocolate Ice Cream while adding new elements:
-
Mexican Mocha Ice Cream: Add more espresso powder and a little vanilla to lean into the mocha territory. A swirl of coffee liqueur doesn’t hurt either.
-
Chocolate-Chili Ripple: Create a spicy chocolate ganache and ripple it through the churned ice cream before freezing. It adds textural contrast and intense chocolate bursts.
-
Churro Ice Cream Sandwiches: Serve the ice cream between homemade or store-bought churros for a bold twist on the classic ice cream sandwich.
-
Vegan Mexican Chocolate Ice Cream: Substitute coconut milk and almond milk for the cream and milk, use vegan chocolate, and thicken with cornstarch or arrowroot instead of egg yolks.
-
Topped with Toasted Pecans or Cocoa Nibs: These add crunch and contrast to the ultra-smooth texture of the ice cream.
Serving Suggestions for Maximum Impact
Presentation plays a big role in how this dessert is enjoyed. While it’s excellent straight out of a bowl, there are a few ways to elevate your serving game:
-
Garnish with Whipped Cream and Cinnamon Dust: This emphasizes the warm spice tones and adds a light, fluffy contrast to the richness of the ice cream.
-
Pair with Fresh Berries: Strawberries, raspberries, or even grilled peaches can introduce brightness and acidity that offset the richness.
-
Drizzle with Mexican Chocolate Sauce: A sauce made from extra Ibarra chocolate, cinnamon, and a touch of cream enhances every bite.
-
Serve in a Churro Bowl: For a visually stunning and texturally exciting dessert, shape churro dough into bowls, bake or fry, and fill them with scoops of this ice cream.
-
Pair with Spicy Dishes: Because it’s not overly sweet, this ice cream can be the perfect finish after a spicy meal—acting as both a palate cleanser and dessert.
Perfect for Any Occasion
This ice cream isn’t just a summer treat—it shines in all seasons. In warm weather, it offers a cooling yet flavorful option that feels more indulgent than a standard scoop of chocolate or vanilla. During colder months, it brings back memories of wintertime hot chocolate, offering a familiar flavor in an unexpected form.
It’s also a wonderful conversation starter. At dinner parties or gatherings, people tend to ask, “What’s in this?”—especially once the cayenne kicks in subtly at the end. It’s a crowd-pleaser, yet distinct enough to feel gourmet.
Whether you’re a home cook with an adventurous palate or a seasoned dessert connoisseur looking for something out of the ordinary, Mexican Chocolate Ice Cream checks all the boxes.
Conclusion: A Unique Treat Worth Savoring
Mexican Chocolate Ice Cream brings together centuries of flavor tradition with modern dessert-making techniques. It honors its cultural roots through the use of cinnamon and chocolate, while also embracing global trends in spice, richness, and fusion.
This dessert is not just about taste—it’s about experience. From the initial creamy bite to the warm, lingering spice, every scoop is a journey. It reflects the beauty of Mexican cuisine: rich in tradition, bold in flavor, and always inviting.