Kick up your favorite chocolate ice cream a notch with this silky smooth Mexican Chocolate Ice Cream with cinnamon and a hint of chili powder.
Here we are, the first week in September and it’s been…hot. Almost in the 90s all week hot. I’m not ready to wear pants yet hot. When I visited the farmer’s market this past weekend, I saw both an abundance of fresh tomatoes, peaches, apples, and pumpkins. Pumpkins! If the farmer’s market has pumpkins, then I guess it’s officially pumpkin season. However, it certainly doesn’t feel like it, so I’m not opening a can just yet. Instead I’m whipping up yet another batch of homemade ice cream – Mexican Chocolate Ice Cream, to be exact. Mexican chocolate means two dominant flavors – chocolate and cinnamon. If you’ve never paired chocolate with cinnamon before, you’re missing out; it’s a match made in heaven. Sometimes chili powder is also added, but before you freak out, it’s more of a hint of spice than eating something spicy like tacos; your mouth won’t be on fire (and if it is, dairy aka ice cream is the best way to cool it down!). It’s your favorite chocolate ice cream kicked up a notch with spice.