Mayan Chocolate Ice Cream – a delicious recipe with heavy whipping cream, Mayan cacao, powdered sugar, sugar, flour, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix 1 cup whipping cream, Mayan cacao, and powdered sugar in small sauce pan. Bring to a boil over medium heat, stirring constantly. Remove from heat and cover with lid for 30 minutes.
2
While the cacao mixture cools, mix sugar, flour, salt, vanilla bean, and milk in a large sauce pan. Heat over medium heat, stirring constantly, until mixture reaches 160 degrees. Mix 1/4 cup hot milk mixture to beaten eggs, then add 1/2 cup hot milk mixture. Return egg mixture and cacao mixture to large sauce pan with the rest of the hot milk mixture and cook until it reaches 170 degrees. Strain mixture through a small strainer and chill for 2 hours. After the mixture is chilled, add whipping cream and freeze according to manufacturer's instructions.
2354
kcal
Calories
153
g
Fat
204
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 cup heavy whipping cream, 1/2 cup Mayan cacao, 1/3 cup powdered sugar, 3 cups sugar, and more.
Yes, Mayan 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.
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