BEST Mexican Chocolate Ice Cream (Helado de Chocolate)
Inspired by Mexican hot chocolate, there’s definitely no mistaking this helado de chocolate for ordinary chocolate ice cream. Its rich, spiced flavor is simply to-die-for.
Equipment
Ingredients
- 1 cup heavy cream
- 2 cups whole milk
- 1 large cinnamon stick broken into pieces
- 1/2 teaspoon ground cinnamon optional
- 8 ounces Mexican chocolate coarsely chopped
- 1/4 cup sugar or to taste
Instructions
- Prepare the chocolate mixture. Add cream, milk, chocolate, sugar, and cinnamon to a saucepan over medium heat. Once the mixture is hot and starts to boil, reduce heat to low and simmer for 15 minutes to allow the cinnamon flavor to fully infuse. Stir occasionally with a wooden spoon or spatula to prevent scorching the chocolate and break up any large pieces of chocolate until it is completely dissolved.
- Strain and cool. Allow mixture to cool and then strain through a fine-mesh sieve into a heat-proof bowl with a spout for easy pouring. Refrigerate until chilled or cool bowl with chocolate mixture over an ice bath (larger bowl with ice and water).
- Prepare ice cream. Once chilled, pour the mixture into your pre-frozen ice cream maker bowl. Churn according to your machine’s instructions until the ice cream is thick and has a soft-serve consistency. Transfer the churned ice cream to an airtight container and freeze for at least 4-6 hours to allow it to harden to a scoopable consistency.
- Serve and enjoy. Serve alone or topped with pomegranate arils or cacao nibs for extra texture, if desired.
Nutrition
Serving: 2scoopsCalories: 250kcalCarbohydrates: 19gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 33mgSodium: 26mgPotassium: 98mgFiber: 2gSugar: 16gVitamin A: 430IUVitamin C: 0.2mgCalcium: 80mgIron: 0.1mg
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