Bradley ChenComment

Mexican Hot Chocolate No Churn Ice Cream

Bradley ChenComment
Mexican Hot Chocolate No Churn Ice Cream

Mexican Hot Chocolate No Churn Ice Cream

February 20, 2019

 

Salutations from the freezing depths of the Ithaca winter. Sure, it’s pretty much the peak of winter up here in Ithaca, but there’s no one to say I cant enjoy a scoop of ice cream. Especially when you make a batch of spicy, cocoa ice cream with chocolate chunks aka Mexican Hot Chocolate! The flavor for this recipe is inspired by my Mexican Hot Chocolate Crinkle Cookies and are pretty much the perfect excuse to crash on the couch with ice cream with Netflix streaming in the background. Essentially, the perfect date for one…or two if you count the hot chocolate ice cream (and I do).

Unfamiliar with Mexican Hot Chocolate? It’s basically a combination of cocoa, cinnamon, and cayenne pepper that is pretty much made for the winter season. The warm spices and bitter cocoa make for such an interesting take on classic hot chocolate. Pair it all with ice cream that’s so easy to make it’s practically a joke and you’ve pretty much have yourself set for the winter?

Cheers, 

Bradley

 
 

Mexican Hot Chocolate No Churn Ice Cream Spread 2.jpg

Mexican Hot Chocolate No Churn Ice Cream

Brad & Butter | February 20, 2019

Ingredients (makes about 1 quart)

  • 14 oz sweetened condensed milk (ususally one can)
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp cayenne pepper
  • 1 tbsp. ground cinnamon
  • 2 cups heavy cream
  • 1 tsp. vanilla extract
  • 1 tsp. kosher salt
  • 80g white chocolate (optional, roughly chopped)
  1. Combine the sweetened condensed milk, cocoa powder, cayenne pepper, and cinnamon and whisk with a hand mixer until smooth, dark, and fully incorporated. Set aside.
  2. In a separate bowl, whisk the heavy cream and vanilla extract until soft peaks form. Fold in the salt and hot chocolate condensed milk mixture along with the chopped white chocolate if using.
  3. Transfer to a large rectangular container and cover with parchment cover, making sure the parchment adheres to the top of the ice cream. Freeze for at least 6 hours.
  4. Enjoy!