Mexican Chocolate Ice Cream

Continuing on my obsessive Rick Bayless kick…

(Okay, it’s really more of a Mexican food kick.)

And inspired by the ridiculous humidity here…

I give you….

Mexican Chocolate Ice Cream. Oh. Yes.

I started seeing a lot of homemade ice cream recipes on Foodgawker months ago. People were obviously getting ready for summer early & had no self-control. Typical 🙂

From tropical sorbets to creamy, decadent peanut butter & chocolate combinations… everyone was making their ice cream at home. Still are… I think. So, naturally, I wanted in too. And I made a wonderful, albeit not very creamy, lemon-coconut ice cream (more like sorbet). It was very delicious but I used light coconut milk, despite all the information that said FULL fat and it wasn’t exactly creamy ice cream texture. We still ate it all. In April. In State College. It was still cold outside.

This Mexican Chocolate Ice Cream is like WHAM, full-on Mexican Chocolate flavor. It’s creamy and delicious. You can taste the cinnamon in the background & the kahlua emphasizes the powerful chocolate flavor. You can use ordinary chocolate, but the flavor profile will definitely be different. If you can find Mexican Chocolate (like Ibarra) I recommend you use it, at least in part. This would be delicious with any good quality chocolate. I mean, honestly, it would be good with any chocolate!

Mexican Chocolate Ice Cream

2 Cans FULL Fat Coconut Milk (15 oz)

6 oz Mexican Chocolate

2 oz Piloncillo/Panela (Mexican Sugar*)

3 Tablespoons Kahlua

1/2 Tsp Vanilla

1 Tsp Cinnamon

1. Heat coconut milk in a medium sized saucepan or pot over medium heat. You want it barely a simmer.

2. Add chocolate & sugar to melt. Stirring frequently.

3. When chocolate had melted & sugar has dissolved, add Kahlua & vanilla.

4. Bring mixture to a boil. This helps reduce the mixture – hello creaminess.

5. Boil gently for about 4 to 5 minutes, stirring constantly.

6. Remove from heat and let cool a bit before pouring into a large container for refrigeration.

7. Refrigerate for at least 1 hour. Or until mixture is cold & ready for the ice cream maker.

8. Pour into prepared ice cream maker & follow directions for your particular appliance.

9. Freeze.

10. EAT.

*Brown sugar is an acceptable substitute.

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12 thoughts on “Mexican Chocolate Ice Cream

  1. This looks so yummy – I need to buy a full-sized Ice Cream maker since I have a nice individual sized one but that won’t help for this delicious recipe. I have a feeling I will me making this in smaller portions in my current makers soon though!!

    YUM, I want this now

      • Hah! If you’re ever in Orlando you’ll notice there’s an area here called “Little Vietnam”, and Bahn Mi is super-popular here as a cheap, quick meal. I would have never known a Bahn Mi if it weren’t for living here. Who knew there existed such a clean-tasting, fresh, exotic sub?

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