Spicy (Or Not) Mexican Chocolate Ice Cream

8-10
Servings
15m
Prep Time
35m
Cook Time
50m
Ready In


"The brave at heart can add the cayenne, or leave it out if you tend towards the wimpy side. LOL. In either case, this is a good rich chocolatey ice cream. I use a Cuisinart ice cream maker - the type where you freeze the container. This ice cream is easy to customize. Sometimes I use rum-soaked raisins instead of choc chips. Sometimes I chop up cinnamon baking chips instead of the mini choc ones. SEE NOTE AT END OF DIRECTIONS."

Original recipe yields 8-10 servings
OK

Nutritional

  • Serving Size: 1 (227.5 g)
  • Calories 458.7
  • Total Fat - 29.9 g
  • Saturated Fat - 17.3 g
  • Cholesterol - 89.6 mg
  • Sodium - 306.9 mg
  • Total Carbohydrate - 42.9 g
  • Dietary Fiber - 0.7 g
  • Sugars - 23.4 g
  • Protein - 7.8 g
  • Calcium - 241.5 mg
  • Iron - 1.1 mg
  • Vitamin C - 1.4 mg
  • Thiamin - 0.2 mg

Step 1

Place the pudding mix, cocoa, sugar, cinnamon and cayenne, if using, in a large bowl. Mix well using a wire whisk. Add the half & half, heavy cream, milk and vanilla. Whisk until fully mixed. It will be slightly thick due to the instant pudding.

Step 2

Pour mixture into the ice cream freezer (I use a Cuisinart), and follow the manufacturers instructions to freeze. When almost done, add the mini chocolate chips.

Step 3

Transfer to a freezer container and freeze for at least 4 hours.

Step 4

NOTE: My ice cream maker doesn't hold this entire recipe. I do it in two batches, which takes two days since I have to wait another day for the freezer container to freeze again. Sometimes I only make half a recipe.

Tips & Variations


No special items needed.

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