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Spicy (Or Not) Mexican Chocolate Ice Cream

Here's how you make Spicy (Or Not) Mexican Chocolate Ice Cream
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  • Servings: 8-10
  • Prep: 15m
  • Cook: 35m
    • The following recipe serves 8-10 people.

Ingredients

The ingredients are:
  • 1 box (5.9 ounce) instant chocolate pudding
  • 2 teaspoons unsweetened cocoa powder
  • 1/3 cup sugar
  • 1/4 teaspoon cinnamon (Vietnamese cinnamon)
  • 1/32 teaspoon cayenne pepper (a dash)
  • 1 quart half and half (4 cups)
  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • 1 teaspoon vanilla
  • 1/2 cup mini chocolate chips
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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