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By Katie Mae Stanley, Contributing Writer
This Mexican chocolate ice cream has the perfect balance of sweet and spice. The coconut milk makes is it extremely creamy, so you won’t even miss the dairy! This dessert is perfect for those days when you are craving Mexican Hot Cocoa but want to beat the heat. Spring is here to stay and cool days are slowly giving way to warm ones, which means it is now ice cream weather. But who am I kidding?! I eat ice cream year round – I just eat it more often now!
Chocolate ice cream has been a regular occurrence in my kitchen since the day an ice cream maker took up residence in my kitchen. Some days it is a basic tried and true favorite like my no frills chocolate coconut milk ice cream other days it’s a little more refined like the chocolate lavender ice cream (from my book Steeped).
Disclaimer: Some links are affiliate.
In Mexico hot chocolate is a favorite, especially in the winter. I knew that I needed to find a way to enjoy this treat when warmer weather came our way. Enter this Mexican hot chocolate inspired icy treat. The key is in the type of cinnamon used, in Mexico, Ceylon is the only type of cinnamon you will find for sale. It has more delicate, complex, and sweeter flavor than its cousin Cassia that you commonly find in the States. It is also better for your health, especially if you have children. The second key ingredient is the round bricks of Mexican chocolate. You can find the popular “Abuelita” in most store but I prefer to use Tazo, an amazing organic and direct trade product. Taza offers many different flavors of chocolate but for this recipe I used the chocolate cinnamon.
(Note from Kimi: I love my ice cream maker! With summer coming, now is a great time to invest in one. It allows you to make healthier ice creams, and also allows you to make allergy-friendly ones too. I have an earlier version of this ice cream maker, and it’s still going strong!)
Other Ice Creams at the Nourishing Gourmet
- Lemon Earl Grey Sorbet
- Chai Coconut Milk Ice Cream
- Halve Ice Cream with Tahini and Honey
- Decadent Pumpkin Pie Ice Cream
- Double Chocolate Chip Cookie Dough Ice Cream
- 2 cans coconut milk (full-fat)
- 4 egg yolks
- 2 rounds of Taza cinnamon chocolate (2.7 oz) (See link in text above)
- ¼ cup sucanat
- ¼ cup cocoa powder
- 2 cinnamon sticks
- 2 vanilla beans
- 1 TBS vanilla extract (optional)
- ¼ tsp salt
- Cut the vanilla beans lengthwise. With the tip of a knife scrap out the vanilla "caviar" (insides of the bean). Set both aside until ready to use.
- In a small sauce pot, bring the coconut milk, cinnamon sticks, "caviar" and pods to a simmer. Continue to simmer for five minutes. Turn off heat, and slowly stir in the sucanat until dissolved. Cover and let infuse for one hour. Be sure not to let milk boil, if it does, it may curdle and a thin crust may form over the top.
- Strain the milk to remove the cinnamon sticks and vanilla pods.
- In a small bowl, whisk the egg yolks. Reheat the infused coconut milk on low. Pour a couple of tablespoons of the infused milk into the egg yolks and whisk well. Gently pour the yolk mixture back into the saucepan of infused milk, whisking continuously while pouring. This will form a custard
- Cook the mixture over low heat, stirring continuously, scraping the bottom of the pot with the heat-safe spatula. Stir until the custard thickens and coats the back of the spatula.
- Remove from heat. Add the chocolate rounds, cocoa powder, salt and vanilla extract (if using). Whisk until throughly combined.
- Pour into a glass dish. Cover the custard and chill completely in the refrigerator for a few hours or overnight.
- Once the custard is chilled, pour into your ice cream maker and freeze according to the manufacturer instructions (about 20-25 minutes). Remove from the ice cream maker and place in a freezer proof container.
Latest posts by Katie Mae (see all)
- Instant Raspberry Hot Cocoa Mix (Dairy-free) - January 9, 2017
- Pumpkin Spice Hot Cocoa - October 14, 2016
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This looks so good! Can’t wait to try this recipe. I haven’t been brave enough to try a custard ice cream yet, but this one looks so good, I’m will to try it! Thank you for sharing on the NG, Katie Mae!
Hey
Katie Mae
Love love love! One of my favorite things to make in the summer is homemade ice cream i love it . And chocolate is best flavor ever.
Best
victoria frozen yogurt
Hello! Could you tell me how many ounces are in a can of coconut milk?
We buy ours in a carton or make it homemade.
Thank you kindly!
Kari
14 oz
Would honey work?
Yum! Would honey work?
looks yummy. The links aren’t working. What kind of ice cream maker do you have?
Hey Robin!
Sorry I missed your comment before. I fixed the links above!
Your amazon links just took me to the home page, not to any particular products.
This sounds delicious.
Trina,
Thanks for letting me know! I didn’t realize that the links were broken on this post. I’ll try to put them in again ASAP!
chocolate ice cream is my first choice in all kind of ice cream. I think this recipe will be very tasty.
these sound so good, but what can i do if i do not have an ice cream maker?
I feel like I’m asking a dumb question but do we churn at the very end when we pour into the ice cream maker?
I’m am so sorry that this comment just came through to me. I use an electric ice cream maker with an insulated container. It doesn’t use rock salt and ice where you churn manually. The electric one churns it for you. I hope that that helps!