Mexican Ice Cream!
Imagine a cool, creamy treat with a twist of spice and a burst of vibrant flavors that transport you straight to the heart of Mexico. This Mexican Ice Cream is a delightful fusion of rich, velvety texture with hints of cinnamon, vanilla, and a playful kick that sets it apart from ordinary ice creams. Whether you’re cooling down on a sunny day or looking for a unique dessert to impress your friends, this treat is sure to add a little fiesta to your taste buds. Trust me, you’re in for an unforgettable experience!
Why You’ll Love Mexican Ice Cream
Versatile
Perfect as a refreshing dessert after a meal or as a fun snack on a warm day.
Budget-Friendly
Made with everyday ingredients, it transforms simple pantry staples into a gourmet treat.
Quick and Easy
No complicated techniques—just blend, churn, and freeze your way to deliciousness.
Customizable
Feel free to add extra spices, mix in chunks of fruit, or even a dash of chili for a unique twist.
Crowd-Pleasing
A surefire hit with anyone who loves a creamy dessert with a little extra flair.
Ingredients
Ingredients in Mexican Ice Cream
Here’s what makes this ice cream so special—a carefully balanced blend of classic and unexpected flavors:
Whole Milk
Creates a rich, creamy base for a smooth texture.
Heavy Cream
Adds extra indulgence and a luxurious mouthfeel.
Granulated Sugar
For the perfect level of sweetness that complements the spices.
Vanilla Extract
Enhances the overall flavor with its warm, inviting aroma.
Ground Cinnamon
Brings a subtle spice that’s essential for that authentic Mexican twist.
Optional Chili Powder
For those who love a hint of heat to contrast the creaminess (use sparingly).
Egg Yolks
Help create a custard-like base that enriches the flavor and texture.
Instructions
Heat the Base
In a medium saucepan, combine the whole milk, heavy cream, sugar, vanilla extract, and ground cinnamon. Warm the mixture over medium heat until the sugar is dissolved, stirring occasionally. Do not let it boil.
Temper the Egg Yolks
In a separate bowl, whisk the egg yolks until smooth. Slowly pour a small amount of the warm milk mixture into the yolks, whisking constantly to temper the eggs. This step ensures a smooth custard base.
Combine and Thicken
Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Remove from heat and strain the mixture to eliminate any lumps.
Chill the Mixture
Allow the custard to cool to room temperature, then cover and refrigerate for at least 2 hours or overnight. Chilling is crucial for the flavors to meld together perfectly.
Churn the Ice Cream
Pour the chilled mixture into your ice cream maker. Churn according to the manufacturer’s instructions until the ice cream reaches a soft-serve consistency. If you’re using chili powder, add it during the last few minutes of churning for a subtle kick.
Freeze to Firm Up
Transfer the churned ice cream into an airtight container and freeze for an additional 2-3 hours to firm up the texture before serving.
Serve and Enjoy
Scoop your homemade Mexican Ice Cream into bowls or cones. Enjoy it as is, or top with a sprinkle of extra cinnamon or a drizzle of caramel for an added touch of decadence.
Nutrition Facts
Servings: 6
Calories per serving: 300
Preparation Time
Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time: 2 hours (or overnight)
Total Time: Approximately 3 hours (or more if refrigerated overnight)
How to Serve Mexican Ice Cream
This ice cream is wonderfully versatile and can be enjoyed in several ways:
- Serve in a bowl with a sprinkle of extra cinnamon or a dash of chili powder for those who crave a little heat.
- Pair with warm churros or a slice of tres leches cake for a true Mexican dessert experience.
- Enjoy in a waffle cone for a fun, on-the-go treat.
Additional Tips
- Custard Consistency: Stir constantly while thickening the custard to prevent curdling.
- Flavor Balance: Adjust the cinnamon and chili powder to suit your taste—start with a small amount and add more if desired.
- Churning: For an extra-smooth texture, churn the ice cream for a few extra minutes.
- Make-Ahead: The custard can be prepared and chilled up to a day in advance, saving you time when you’re ready to churn.
- Storage: Store the finished ice cream in an airtight container to maintain its creamy texture and flavor.
FAQ’s
1. Can I make this recipe without an ice cream maker?
Yes, you can pour the custard into a shallow dish and freeze it, stirring every 30 minutes to break up ice crystals until smooth.
2. What if I don’t have egg yolks?
You can try using a stabilized ice cream base without eggs, though the texture might be slightly less rich.
3. Can I make a dairy-free version?
Substitute whole milk with coconut milk and heavy cream with coconut cream, but the flavor profile will change slightly.
4. How do I prevent ice crystals from forming?
Ensure that the custard is thoroughly chilled before churning and avoid over-freezing by storing it in an airtight container.
5. Can I add mix-ins like fruit or nuts?
Absolutely—fold in your favorite fruits or chopped nuts during the last few minutes of churning for extra texture.
6. How strong should the cinnamon flavor be?
Start with a moderate amount and adjust based on your taste. The warmth of cinnamon is key, but it shouldn’t overpower the creamy base.
7. Is it necessary to temper the egg yolks?
Yes, tempering prevents the eggs from scrambling and ensures a smooth custard.
8. Can I add a vegan alternative?
Yes, use a plant-based custard recipe with vegan milk and cream alternatives, along with a vegan egg substitute.
9. How long does homemade ice cream last?
It’s best enjoyed within 1-2 weeks when stored in an airtight container in the freezer.
10. Can I use this recipe to make gelato?
This recipe is geared toward a richer, creamier ice cream, but you can experiment by reducing the cream for a denser texture reminiscent of gelato.
Conclusion
This Mexican Ice Cream is a delightful twist on traditional ice cream, offering a creamy, spiced treat that’s perfect for any occasion. Its balance of sweet, warm, and slightly spicy flavors creates an indulgent dessert that will have you coming back for more. Enjoy the fun of making it at home and savor every delicious spoonful as it transports you to a festive, sun-soaked day in Mexico!
PrintMexican Ice Cream!
This Mexican Ice Cream is a vibrant twist on a traditional frozen dessert, infused with warm cinnamon, aromatic vanilla, and a subtle kick of chili. It offers a refreshing yet daring flavor profile perfect for hot days or as a conversation-starting dessert.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: Approximately 3 hours 30 minutes (including chilling/freezing)
- Yield: 6 servings 1x
- Category: Dessert / Ice Cream
- Method: Churning / Freezing
- Cuisine: Mexican Fusion
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 cinnamon stick (or 1 teaspoon ground cinnamon)
- 1 teaspoon vanilla extract
- 1/4 teaspoon chili powder (adjust for desired spice)
- Pinch of salt
- Optional: 1/2 cup chopped mango or papaya for a tropical twist
Instructions
- In a medium saucepan, combine the whole milk, sugar, and cinnamon stick. Gently heat until the sugar dissolves—do not bring to a boil.
- Remove from heat and let the cinnamon infuse for about 15 minutes. Then, remove the cinnamon stick.
- Stir in the heavy cream, vanilla extract, chili powder, and a pinch of salt. Mix well.
- Chill the mixture in the refrigerator until completely cold, approximately 2 hours (or overnight for a smoother texture).
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions until thick and creamy.
- If using, add chopped mango or papaya during the last 5 minutes of churning.
- Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.
Notes
- For an extra creamy texture, let the mixture rest in the refrigerator overnight before churning.
- Adjust the chili powder to suit your preferred level of spice.
- If you don’t have an ice cream maker, pour the mixture into a shallow container, freeze, and stir vigorously every 30 minutes until set.
Nutrition
- Serving Size: 1 cup
- Calories: ~250 kcal
- Sugar: 20g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: ~3g
- Cholesterol: 70mg
