Mexican Chocolate Ice Cream (with a kick!)
By
Susan Bickta
@souxie
1
This rich and creamy chocolate ice cream has a hint of Vietnamese Cinnamon and a dash of cayenne to give it an unexpected "kick". The addition on mini chocolate chips gives it that added burst of chocolate flavor.
Rating:
★★★★★ 2 votes5
Comments:
Serves:
8-10
Prep:
15 Min
Cook:
35 Min
Method:
Ice-Cream Maker
Ingredients
-
15.9 ounce box instant chocolate pudding
-
2 tspunsweetened cocoa powder
-
1/3 csugar
-
1/4 tspvietnamese cinnamon
-
dashcayenne pepper
-
1 qthalf and half
-
1 ptheavy cream
-
1 cwhole milk
-
1 tspvanilla extract
-
1/2 cmini chocolate chips
How to Make Mexican Chocolate Ice Cream (with a kick!)
- In 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.
About Mexican Chocolate Ice Cream (with a kick!)
Course/Dish: Ice Cream & Ices Chocolate
Main Ingredient: Dairy
Regional Style: American
Hashtags: #cinnamon #chocolate
