Savor the flavor of Mexican Hot Chocolate, which is rich and spicy, with a delightful twist of creamy ice cream. This easy-to-make, no-churn ice cream recipe is ideal for sating your cravings for spicy and sweet foods.
Ingredients: 2 cups heavy cream. 1 can 14 ounces sweetened condensed milk. 1/2 cup unsweetened cocoa powder. 1/4 cup granulated sugar. 2 teaspoons ground cinnamon. 1/2 teaspoon chili powder adjust to taste. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 1/2 cup chopped semi-sweet chocolate. 1/4 cup chopped almonds optional. Whipped cream and cinnamon sticks for garnish optional.
Instructions: Mix the cocoa powder, granulated sugar, ground cinnamon, chili powder, ground nutmeg, and salt thoroughly in a mixing bowl. Use an electric mixer to beat the heavy cream and vanilla extract in a separate, sizable mixing bowl until stiff peaks form. Once the whipped cream and sweetened condensed milk are thoroughly blended, fold them gently together. Gently fold the dry cocoa mixture into the cream mixture until it is completely combined. Take care not to blend too much. If desired, stir in chopped almonds and chopped semi-sweet chocolate. Spoon the batter into a loaf pan or an airtight jar. Refine the surface using a spatula. Once the ice cream is solid, freeze the pan for at least six hours or overnight, covered with plastic wrap or a lid. Spoon Mexican Hot Chocolate No Churn Ice Cream into bowls or cones; top with cinnamon sticks and whipped cream, if preferred. Savor your homemade ice cream, Mexican Hot Chocolate!
Prep Time: 15 minutes
Cook Time: 0 minutes
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