Aztec Hot Chocolate Ice Cream Recipe

Name: Aztec Hot Chocolate Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups (560 ml) heavy cream; 6 tablespoons (50 g) unsweetened Dutch-process cocoa powder; 3/4 cup (150 g) sugar; 3 ounces (85 g) semisweet or bittersweet chocolate, chopped; 1 1/4 cups (310 ml) whole milk; 1 teaspoon vanilla extract; Pinch of salt; 1 1/4 teaspoons ground cinnamon; 2 to 3 teaspoons chile powder (see Note); 2 tablespoons brandy

Servings: persons

1
Whisk together the cream, cocoa powder, and sugar in a large saucepan.
2
Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up).
3
Remove from the heat and add the chocolate, then whisk until it is completely melted.
4
Stir in the milk, vanilla, salt, cinnamon, chile powder, and brandy.
5
Pour the mixture into a blender and blend for 30 seconds, until very smooth.
6
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.
7
For Mexican Chocolate and Cajeta Ice Cream, layer in one recipe of Cajeta (page 173).
8
Include some Spiced Pecans (page 197) if youd like.

829

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/4 cups (560 ml) heavy cream, 6 tablespoons (50 g) unsweetened Dutch-process cocoa powder, 3/4 cup (150 g) sugar, 3 ounces (85 g) semisweet or bittersweet chocolate, chopped, and more.

Yes, Aztec Hot Chocolate Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Aztec Hot Chocolate Ice Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions