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Recipe

Mexican Chocolate No-Churn Ice Cream

Yield: about 1 quart

Servings: 8 to 10

Like Mexican chocolate, this ice cream has a slightly gritty texture (as well as a spicy kick from cinnamon and cayenne). Think of it as being full of tiny chocolate chips.

Ingredients

  • 4 oz. full-fat cream cheese, at room temperature
  • 2 tsp. pure vanilla extract
  • 1/2 tsp. fine sea salt
  • 2 cups cold heavy cream
  • 1  cup (6 oz.) semisweet chocolate, finely chopped, melted, and cooled to room temperature
  • 2  Tbs. Dutch-process cocoa
  • 3⁄4 tsp. cinnamon; more to taste
  • 1/8 tsp. cayenne; more to taste
  • 1 14-oz. can sweetened condensed milk
  • 1 Tbs. rum, bourbon, or vodka (optional)

Nutritional Information

  • Calories (kcal) : 420
  • Fat Calories (kcal): 270
  • Fat (g): 30
  • Saturated Fat (g): 19
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 80
  • Sodium (mg): 220
  • Carbohydrates (g): 35
  • Fiber (g): 1
  • Sugar (g): 33
  • Protein (g): 6

Preparation

Put a 9×5-inch loaf pan in the freezer.

In a food processor, process the cream cheese, vanilla, and salt until smooth, scraping the bowl as needed. Add the heavy cream, chocolate, cocoa, cinnamon, and cayenne, and pulse, then process until stiff peaks form, about 30 seconds.

Add the sweetened condensed milk and, if using, the alcohol, and process just to combine.

Transfer ice cream to the prepared pan, and smooth the top. Lay plastic wrap directly on the surface of the ice cream, and freeze for at least 6 hours, preferably overnight.

The ice cream will keep in the freezer for a week tightly covered in plastic wrap.

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