Mexican Chocolate Ice Cream (with a kick!)
|Categories:||Ice Cream & Ices, Chocolate|
|1||5.9 ounce box instant chocolate pudding|
|2 tsp||unsweetened cocoa powder|
|1/4 tsp||vietnamese cinnamon|
|1 qt||half and half|
|1 pt||heavy cream|
|1 c||whole milk|
|1 tsp||vanilla extract|
|1/2 c||mini chocolate chips|
Pinched by Skebs102112, and 47 more.
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DirectionsIn a large bowl, combine the pudding mix, cocoa, sugar, cinnamon and cayenne. Mix well and then add the half & half, heavy cream, milk and vanilla. Mix well with a wire whick. Mixture will be slightly thick.Using your ice cream freezer, follow manufacturer's directions and freeze mixture until thick. About two minutes before ice cream is done, add the mini chocolate chips.(Please note: depending on size of the cream can in your ice cream freezer, you may have left over ice cream "batter". If so, refrigerate and freeze later.)When done, transfer to a freezer container and "ripen" for at least 4 hours.