Spiced Mexican Chocolate Ice Cream

Quick Recipe Version (TL;DR)

• Yield: 8 servings, about 1 quart
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 7 hours, including chilling and freezing

Quick Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tablespoon light corn syrup
• 1/4 cup unsweetened Dutch-process cocoa powder
• 1/4 teaspoon fine sea salt
• 2 cinnamon sticks, preferably Mexican canela, lightly crushed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ancho chile powder
• 1/16 teaspoon cayenne pepper, or a tiny pinch
• 5 large egg yolks
• 6 ounces dark chocolate, 70% cacao, finely chopped
• 1 teaspoon pure vanilla extract
• Optional garnish: dark chocolate shavings, pinch of cinnamon, tiny pinch of flaky salt, or orange zest

Do This

• 1. Heat cream, milk, sugar, corn syrup, cocoa, salt, cinnamon sticks, ground cinnamon, ancho chile, and cayenne to 170°F, then steep for 15 minutes.
• 2. Whisk egg yolks in a bowl, then slowly whisk in about 1 cup of the hot dairy mixture to temper them.
• 3. Return everything to the saucepan and cook over medium-low heat, stirring constantly, until the custard reaches 170°F to 175°F.
• 4. Strain the custard over the chopped dark chocolate, let sit for 2 minutes, then whisk smooth with vanilla.
• 5. Cool quickly, cover, and refrigerate until the base is 40°F or colder, at least 4 hours.
• 6. Churn in an ice cream maker for 20 to 25 minutes, until thick and soft-serve textured.
• 7. Pack into a chilled container and freeze at least 2 hours before scooping.

---

Why You’ll Love This Recipe

• Deep chocolate flavor: Dark chocolate and cocoa powder work together for a rich, velvety base that tastes intensely chocolatey without being overly sweet.
• Warm cinnamon complexity: Cinnamon sticks infuse the cream, while a little ground cinnamon gives that classic Mexican chocolate aroma.
• Gentle chili warmth: Ancho chile adds a mellow, fruity warmth, and a tiny pinch of cayenne gives just enough finish without making the ice cream spicy-hot.
• Home-cook friendly: The custard method is explained clearly, with exact temperatures so you know when each stage is ready.

Grocery List

• Produce: 1 small orange for optional serving zest
• Dairy: Heavy cream, whole milk, large eggs
• Pantry: Granulated sugar, light corn syrup, unsweetened Dutch-process cocoa powder, fine sea salt, cinnamon sticks, ground cinnamon, ancho chile powder, cayenne pepper, 70% dark chocolate, pure vanilla extract, optional flaky salt

Full Ingredients

For the Mexican Chocolate Ice Cream Base

• 2 cups heavy cream, cold
• 1 cup whole milk, cold
• 3/4 cup granulated sugar
• 1 tablespoon light corn syrup
• 1/4 cup unsweetened Dutch-process cocoa powder, sifted if lumpy
• 1/4 teaspoon fine sea salt
• 2 cinnamon sticks, preferably Mexican canela, lightly crushed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ancho chile powder
• 1/16 teaspoon cayenne pepper, or a very small pinch, for gentle warmth
• 5 large egg yolks
• 6 ounces dark chocolate, 70% cacao, finely chopped
• 1 teaspoon pure vanilla extract

Optional Garnishes for Serving

• 1 ounce dark chocolate, shaved with a vegetable peeler
• 1/8 teaspoon ground cinnamon, for a light dusting
• 1 tiny pinch flaky sea salt per serving
• 1/2 teaspoon finely grated orange zest per serving

Step-by-Step Instructions

Step 1: Set up your tools and prepare the chocolate

Before turning on the stove, place the finely chopped dark chocolate in a large heatproof bowl. Set a fine-mesh strainer over the bowl. This way, when the custard is ready, you can strain it directly over the chocolate and melt it smoothly.

Have an instant-read thermometer, a medium saucepan, a whisk, a heatproof spatula, and a clean storage container ready. If you want to cool the base quickly, fill a larger bowl halfway with ice and cold water so you can set the bowl of custard inside it later.

Step 2: Warm and infuse the dairy

In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, light corn syrup, cocoa powder, fine sea salt, crushed cinnamon sticks, ground cinnamon, ancho chile powder, and cayenne pepper. Whisk thoroughly until the cocoa powder is mostly dissolved.

Place the saucepan over medium heat and cook, whisking often, until the mixture is steaming and reaches 170°F. Do not let it boil. Once it reaches temperature, remove the pan from the heat, cover it, and let the cinnamon and chile flavors infuse for 15 minutes.

Step 3: Temper the egg yolks

In a separate medium bowl, whisk the egg yolks until smooth and slightly lighter in color, about 30 seconds. After the dairy mixture has steeped, slowly ladle about 1 cup of the hot mixture into the yolks while whisking constantly. Pour slowly at first so the yolks warm gently instead of scrambling.

Once the yolk mixture feels warm, slowly whisk it back into the saucepan with the remaining infused dairy mixture.

Step 4: Cook the custard to the right temperature

Return the saucepan to medium-low heat. Cook the custard, stirring constantly with a heatproof spatula and scraping the bottom and corners of the pan, until it thickens slightly and reaches 170°F to 175°F. This usually takes 5 to 8 minutes.

The custard should coat the back of a spoon, and if you run a finger through it, the line should hold. Avoid boiling the custard; if it climbs above 180°F, the eggs may curdle and the texture can turn grainy.

Step 5: Strain, melt, and finish the chocolate base

Immediately pour the hot custard through the fine-mesh strainer over the chopped dark chocolate. Discard the cinnamon sticks and any strained solids. Let the hot custard sit over the chocolate for 2 minutes without stirring so the chocolate can melt gently.

Add the vanilla extract, then whisk from the center outward until the mixture is glossy, smooth, and fully combined. The base should look like rich drinking chocolate with a silky sheen.

Step 6: Chill the base thoroughly

To cool the base quickly, set the bowl into the prepared ice bath and stir for 5 to 10 minutes, until the mixture is no longer warm. Cover the surface directly with parchment paper or plastic wrap to reduce skin formation, then refrigerate until the base is 40°F or colder, at least 4 hours and preferably overnight.

Do not rush this step. A very cold base churns faster, traps air better, and creates a smoother, creamier ice cream.

Step 7: Churn the ice cream

Set up your ice cream maker according to the manufacturer’s instructions. If your machine uses a freezer bowl, it should be frozen solid for at least 24 hours before churning.

Whisk the chilled base briefly to loosen it, then pour it into the machine. Churn for 20 to 25 minutes, or until the ice cream is thick, creamy, and the texture of soft serve. The exact timing will depend on your machine and the temperature of the base.

Step 8: Freeze until scoopable and serve

Transfer the churned ice cream to a chilled, freezer-safe container. Press a piece of parchment paper directly onto the surface, cover tightly, and freeze at 0°F for at least 2 hours, or until firm enough to scoop.

For the best texture, let the ice cream sit at room temperature for 5 to 8 minutes before scooping. Serve with dark chocolate shavings, a light dusting of cinnamon, a tiny pinch of flaky salt, or a little orange zest if you like a bright finish.

Pro Tips

• Use good dark chocolate: A 70% cacao bar gives the best balance of bitterness, depth, and sweetness. Avoid chocolate chips if possible because they often contain stabilizers that do not melt as smoothly.
• Keep the chili gentle: Ancho chile powder is warm, fruity, and mild. The cayenne is there only to add a soft finish, so measure lightly and increase only if you know you want more heat.
• Do not skip straining: Straining removes the cinnamon sticks, cocoa specks, and any tiny bits of cooked egg, giving you a smoother final texture.
• Chill until truly cold: The base should be 40°F or colder before churning. If it is still warm, the ice cream may churn slowly and turn icy.
• Prevent freezer burn: Press parchment paper directly onto the surface before closing the container. This helps protect the ice cream from ice crystals.

Variations

• Extra Mexican chocolate style: Replace 2 ounces of the dark chocolate with 2 ounces of chopped Mexican chocolate, such as Abuelita or Ibarra. Reduce the ground cinnamon to 1/4 teaspoon because Mexican chocolate is already cinnamon-scented.
• Mocha chile chocolate: Add 1 teaspoon instant espresso powder to the dairy mixture with the cocoa powder. It will not make the ice cream taste strongly like coffee, but it will deepen the chocolate flavor.
• No-churn inspired option: If you do not have an ice cream maker, chill the finished custard completely, then freeze it in a shallow metal loaf pan. Stir vigorously every 30 minutes for 3 hours, scraping the edges well each time. The texture will be denser than churned ice cream but still delicious.

Storage & Make-Ahead

The custard base can be made up to 24 hours ahead and kept covered in the refrigerator before churning. Once churned and frozen, store the ice cream in an airtight freezer-safe container at 0°F for up to 2 weeks for the creamiest texture. It is still safe after that if kept frozen, but it may become firmer and slightly icier. For easy scooping, let the container stand at room temperature for 5 to 8 minutes before serving.

Nutrition (per serving)

Calories: 475 kcal | Carbs: 36g | Protein: 7g | Fat: 35g | Saturated Fat: 21g | Fiber: 3g | Sugar: 28g | Sodium: 113mg | Cholesterol: 185mg