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.
The inspiration for this ice cream came to me last month when I stopped at a small local ice cream stand on my way back from Saturday shopping. It has been rated one of the top places for homemade ice cream in the city, so it’s been on my to-eat bucket list for awhile. When I read they had Mexican chocolate ice cream, I knew I had to stop by. It’s no surprise that I love Mexican spice with my mochas and fudge. It was definitely one of the best ice creams I bought all summer as you could taste the balance between chocolate and cinnamon, but I did wish it had a hint of chili powder (if they did use chili powder, I certainly couldn’t tell). Immediately I put Mexican chocolate ice cream on my recipe idea list to recreate myself.
My go-to chocolate ice cream base is very chocolatey. In fact, when you cool the mixture in the fridge (mine was longer than an hour because I was making dinner), it thickens up into a pudding-like consistency. Imagine luscious, silky chocolate pudding being churned into ice cream. It’s the best kind of texture for ice cream.
Source: Adapted from The Perfect Scoop
More Mexican Spice Recipes
Mexican Spiced Mochas