Mexican Chocolate Ice Cream (with a kick!)

Susan Bickta


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.


★★★★★ 2 votes

15 Min
35 Min
Ice-Cream Maker


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5.9 ounce box instant chocolate pudding
2 tsp
unsweetened cocoa powder
1/3 c
1/4 tsp
vietnamese cinnamon
cayenne pepper
1 qt
half and half
1 pt
heavy cream
1 c
whole milk
1 tsp
vanilla extract
1/2 c
mini chocolate chips

How to Make Mexican Chocolate Ice Cream (with a kick!)


  • 1In 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.
  • 2Using 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.)
  • 3When done, transfer to a freezer container and "ripen" for at least 4 hours.

Printable Recipe Card

About Mexican Chocolate Ice Cream (with a kick!)

Course/Dish: Ice Cream & Ices, Chocolate
Main Ingredient: Dairy
Regional Style: American
Hashtags: #cinnamon, #chocolate

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