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Mexican Chocolate Ice Cream Recipe | ice cream recipes, homemade ice cream recipes, how to make ice cream, how to make homemade ice cream, homemade mexican chocolate ice cream, mexican chocolate ice cream recipes, easy ice cream recipes || The Butter Half via @thebutterhalf

Mexican Chocolate Ice Cream Recipe

There are only a handful of weeks left until summer is officially over, so overloading on ice cream is essential! Mexican chocolate ice cream, if we're getting into specifics.
Course Dessert
Cuisine American
Keyword easy dessert recipe, kid-friendly recipes, summer recipe
Prep Time 50 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings 8 servings
Calories 417kcal


  • 2 cups whole milk
  • 1 ½ cups heavy cream
  • 1 ½ teaspoons Mexican vanilla
  • 1 teaspoon ground cinnamon
  • 2 pinches cayenne pepper
  • 1 pinch salt
  • cup granulated sugar
  • 5 large egg yolks
  • 6 ounces semisweet chocolate roughly chopped


  • In a medium saucepan, whisk together the milk, cream, vanilla, spices, salt and half of the sugar on medium-low heat. Bring the cream mixture barely to a boil.
  • While the cream mixture is heating, combine the yolks and the rest of the sugar in a large mixing bowl. Using a whisk, beat until the mixture is pale and thick.
  • Once the cream mixture has come to a slight boil, whisk about ⅓ into the yolk and sugar mixture. Stir it thoroughly, add another ⅓ of the cream mixture, stir well, and then pour the entire combined mixture back into the saucepan. This has allowed it to cool off so the egg yolks don't cook. Stir the mixture over low heat until it thickens enough to lightly coat the back of a wooden spoon. Make sure you do not boil it, as the yolks will cook and you will ruin the mixture. This whole process should take only a few minutes.
  • Place the roughly chopped chocolate in the medium mixing bowl, and then slowly pour the mixture over it. Whisk until the chocolate is completely melted and it comes to room temperature. Cover and refrigerate for about 20 minutes until it is cooled.
  • Turn on your ice cream maker, and pour in the mixture, letting it churn for about 20 minutes, or until thickened. The ice cream will have a creamy and soft texture. If you prefer it to be a bit more firm, place it in the freezer for at least 2 hours in an airtight container.


Calories: 417kcal | Carbohydrates: 33g | Protein: 5g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 183mg | Sodium: 55mg | Potassium: 251mg | Fiber: 2g | Sugar: 27g | Vitamin A: 1025IU | Vitamin C: 0.5mg | Calcium: 131mg | Iron: 1.7mg