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No-Churn Mexican Chocolate Ice Cream

No-Churn Mexican Chocolate Ice Cream

Mia Wolgast
Lots of cinnamon swirls with Ibarra Mexican chocolate are guaranteed to steal the show in this no-churn ice cream!
Prep Time 30 minutes
Freeze time 30 minutes
Total Time 3 hours 30 minutes
Course Dessert
Servings 8
Calories 249 kcal

Ingredients
  

  • 1 tsp  vanilla extract
  • tsp salt
  • 90 g  Ibarra Mexican chocolate, chopped
  • 454 g heavy cream 1 pint
  • ½ tbsp cinnamon plus a few more pinches for swirling on top
  • 397 g sweetened condensed milk

Instructions
 

  • Start by roughly chopping the Ibarra chocolate, in the size of chocolate chips or smaller and set it aside.
  • Next, whip the heavy cream with salt, vanilla and cinnamon until soft peaks form.
  • Fold the condensed milk into the whipped cream mixture until combined.
  • Add all but a few tablespoons of the Ibarra chocolate into the ice cream mixture.
  • Pour half the ice cream mixture into a 9 x 5″ bread pan. Sprinkle the surface lightly with half of the remaining Ibarra chocolate and cinnamon.
  • Gently pour the second half of the mixture on top. Sprinkle more cinnamon and the remaining Ibarra on top. You can use a toothpick or knife to swirl the toppings slightly into the cream mix.
  • Cover with foil or plastic wrap before placing in the freezer for at least 3 hours. Scoop and serve. Enjoy!
Keyword Chocolate Ice Cream, Mexican Chocolate Ice Cream, Mexican Ice Cream, No-Churn Mexican Chocolate Ice Cream