mexican chocolate ice cream (with a kick!)
(2 ratings)
This rich and creamy chocolate ice cream has a hint of Vietnamese Cinnamon and a dash of cayenne to give it an unexpected "kick". The addition on mini chocolate chips gives it that added burst of chocolate flavor.
(2 ratings)
yield
8 -10
prep time
15 Min
cook time
35 Min
method
Ice-Cream Maker
Ingredients For mexican chocolate ice cream (with a kick!)
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15.9 ounce box instant chocolate pudding
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2 tspunsweetened cocoa powder
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1/3 csugar
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1/4 tspvietnamese cinnamon
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dashcayenne pepper
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1 qthalf and half
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1 ptheavy cream
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1 cwhole milk
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1 tspvanilla extract
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1/2 cmini chocolate chips
How To Make mexican chocolate ice cream (with a kick!)
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1In a large bowl, combine the pudding mix, cocoa, sugar, cinnamon and cayenne. Mix well and then add the half & half, heavy cream, milk and vanilla. Mix well with a wire whick. Mixture will be slightly thick.
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2Using your ice cream freezer, follow manufacturer's directions and freeze mixture until thick. About two minutes before ice cream is done, add the mini chocolate chips.(Please note: depending on size of the cream can in your ice cream freezer, you may have left over ice cream "batter". If so, refrigerate and freeze later.) -
3When done, transfer to a freezer container and "ripen" for at least 4 hours.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Mexican Chocolate Ice Cream (with a kick!):
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