Mexican Hot Chocolate Ice Cream

This ice cream reminds me of Jacques Torres’s spicy hot choco­late in New York City except, it’s bet­ter.  It’s low­er in calo­ries than reg­u­lar ice cream and has a choco­laty, cin­na­mon-y fla­vor.  It sur­pris­es you with a slight spicy kick which comes from an unusu­al ingre­di­ent gen­er­al­ly not found in ice cream- the pasil­la chile.

*This recipe requires an ice cream mak­er, but if you love ice cream as much as I do, buy­ing one will be a good invest­ment.


1 large Pasil­la chile, stemmed and seed­ed

12 cup (1 can) non-fat evap­o­rat­ed milk

12 oz of Mex­i­can choco­late

3 oz semi-sweet choco­late

14 cup sug­ar

13 cup 2% Milk

12 tsp vanil­la

Makes 1 quart


1.  Heat a small skil­let and toast chile. Press it flat against skil­let with a spat­u­la or tongs, about 10 sec­onds on each side.

2. Place in a saucepan and add non-fat evap­o­rat­ed milk, Mex­i­can choco­late and the semi-sweet choco­late and sug­ar. Heat until steam­ing, but do not boil.

3. Cov­er with a lid and let steep for 10 min­utes.

4. Pour into blender until chile is pureed, add vanil­la and milk.  Blend until com­bined and poor into a bowl, cov­er and place in refrig­er­a­tor until com­plete­ly cool.

5.  Make ice cream accord­ing to manufacturer’s direc­tions.

  • RSS
  • Twitter
  • Facebook
  • LinkedIn
  • YouTube