Mexican Chocolate Ice Cream (with a kick!)
By
Susan Bickta
@souxie
1
★★★★★ 2 votes5
Ingredients
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15.9 ounce box instant chocolate pudding
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2 tspunsweetened cocoa powder
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1/3 csugar
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1/4 tspvietnamese cinnamon
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dashcayenne pepper
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1 qthalf and half
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1 ptheavy cream
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1 cwhole milk
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1 tspvanilla extract
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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.