Mexican Chocolate Ice Cream

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Happy Cinco de Mayo! It has been so crazy hot here in Northern California that I decided to use my Kitchen Aid Ice Cream attachment to make homemade ice cream. I haven’t used it for about 5 years I think.

This ice cream is made with Abuelita chocolate tablets which is the most popular chocolate tablet in Mexico. I love to use it for hot chocolate and now I’m adding it to ice cream and omg the result is amazing! This recipe is my first homemade ice cream recipe for the blog, so stay tuned for more because I’ll be making more during Summer season.

Let’s start with the recipe and if you want to watch how I made this ice cream, visit me on Instagram.

Yield about 4 cups of ice cream


3 and 3/4 cups half & half

3 and 1/2 disks (Tablets) of Abuelita chocolate, chopped in small pieces

1/4 teaspoon ground cinnamon

pinch of salt

3 large eggs at room temperature

1 teaspoon vanilla extract


1.- In a medium size saucepan, mix half & half, chocolate and cinnamon. Mix well over medium heat. Grab a spatula or a whisk and mix until it comes to a boil. The chocolate has to dissolve but you will see small dots of chocolate that won’t mix with the milk.

2.- In a big heat-proof bowl, whisk eggs. Add 2 cups of the hot chocolate, slowly and whisking super fast so your eggs don’t cook. After mixing those 2 cups, and more hot chocolate in small amounts until everything is mixed.

3.-Pour the mixture into a clean sauce pan and cook over medium heat for about 5 minutes. You will know it’s ready when the mixture thickens and coats the spatula/spoon.

4.- Quickly pass this mixture trough a sieve into a clean bowl. This will help to catch any leftover eggs that did not mix well. Place this bowl on top of a bigger one filled with iced water. Let it cool to room temperature and then chill in the fridge for a couple of hours.

5.- After it has been chilled, churn your ice cream according your ice cream maker instructions. Like I mentioned before, I used my Kitchen Aid Mixer Ice Cream Bowl and you have to churn in slow speed for about 20-25 minutes.

6.- Pour the mixture into an ice cream container with a lid. Chill in the freezer overnight.


Happy Cinco de Mayo!

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