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 mins
Freeze time 30 minutes mins
Total Time 3 hours hrs 30 minutes mins
Servings 8
Calories 249 kcal
- 1 tsp vanilla extract
- ⅛ 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
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