mexican chocolate ice cream (with a kick!)

★★★★★ 2 Reviews
souxie avatar
By Susan Bickta
from Kutztown, PA

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 Reviews
serves 8-10
prep time 15 Min
cook time 35 Min
method Ice-Cream Maker

Ingredients For mexican chocolate ice cream (with a kick!)

  • 1
    5.9 ounce box instant chocolate pudding
  • 2 tsp
    unsweetened cocoa powder
  • 1/3 c
    sugar
  • 1/4 tsp
    vietnamese cinnamon
  • dash
    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!)

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

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