Spicy (Or Not) Mexican Chocolate Ice Cream

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"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


  • 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.