Decadent No Churn Mexican Hot Chocolate Ice Cream That Will Spice Up Your Summer

When summer arrives, there's nothing like a cool treat to lighten your day. Picture this: a creamy, dreamy ice cream blending the classic comfort of Mexican hot chocolate. This no churn version is simple yet indulgent, complete with a touch of cinnamon and a gentle kick from cayenne pepper. This ice cream brings a delightful hint of spice and chocolate rich enough to satisfy your cravings—all without the fuss of traditional ice cream-making!

Why No Churn Ice Cream?

No Churn Ice Cream has transformed how I make ice cream at home and I never make it any other way now.

Forget about ice cream makers, lengthy prep times, and complicated processes. With this straightforward method, you can create ice cream with minimal effort. This is especially great for busy days when you want a special treat without all the extra steps. A base of double cream, condensed milk and a splash of vanilla extract, gives you a really decadently creamy ice cream base, which can be flavoured anyway you choose. This Mexican Hot Chocolate Ice Cream, combines a rich chocolatey flavour with just the right amount of spice, it's not overly spicy, but the warmth gradually builds in your mouth as you eat the ice cream.

The Flavour Profile

Mexican hot chocolate is more than just sweet; it’s about creating depth and complexity. Rich chocolate is paired beautifully with warm spices, making each bite comforting and memorable.

The combination of cocoa powder, cinnamon, and cayenne pepper in this ice cream offers a profile that goes beyond traditional chocolate desserts. You will enjoy a mild warmth that builds with each delicious spoonful.

Mexican Hot Chocolate Ice Cream - The Recipe

Ingredients

• 1 tin of condensed milk (397g)

• 600ml double cream

• 2 tsp vanilla extract

• 100g dark chocolate (at least 70% cocoa)

• 100g milk chocolate

• 2 tbsp cocoa powder

• ½ teaspoon cinnamon powder

• ⅛ teaspoon cayenne pepper

  
  

Method:

Begin by melting your dark and milk chocolate. Place the chopped chocolate into a microwave-safe bowl. Heat it for 30 seconds at a time, stirring after each interval until smooth. Melting chocolate may take 1 to 2 minutes, so be patient; rushing can lead to burnt chocolate.

Once melted, stir in the cocoa powder, cinnamon, and cayenne pepper. This blend brings out that iconic Mexican hot chocolate flavour, so ensure it's fully combined and smooth.

In another bowl, whisk together the condensed milk, double cream, and vanilla extract. Whisk until soft peaks form. This should take 2 to 3 minutes of mixing and result in a thick, creamy texture that enhances the richness of your ice cream.

Gently fold the chocolate mixture into the whipped cream. Stir carefully to retain the airy texture.

Transfer the mixture into a freezer-safe container. Allow it to freeze for a minimum of two hours. It can be tempting to dig in right away, but patience pays off!