Mexican Ice Cream Recipe

This vibrant and flavorful Mexican Ice Cream is a celebration of traditional Mexican ingredients like cinnamon, vanilla, and dulce de leche. It’s creamy, aromatic, and utterly irresistible—a perfect dessert for any occasion or just to satisfy your sweet tooth. Customize it with your favorite mix-ins like chopped nuts, chocolate chips, or even a swirl of caramel for an extra indulgent treat!

Ingredients

For the Ice Cream Base:

• 2 cups heavy cream (or coconut cream for a dairy-free option)
• 1 cup whole milk (or almond milk for a lighter version)
• ¾ cup granulated sugar (adjust to taste)
• 1 tablespoon pure vanilla extract
• 2 teaspoons ground cinnamon (plus more for garnish, optional)
• Pinch of salt

Optional Mix-Ins:

• ½ cup dulce de leche (caramel sauce), swirled in during freezing
• ½ cup chopped pecans or almonds (toasted for extra crunch)
• ½ cup mini chocolate chips or dark chocolate chunks
• 1 teaspoon grated orange zest (for a citrusy twist)

Instructions

Step 1: Prepare the Base

1. In a medium saucepan, combine the heavy cream, whole milk, sugar, cinnamon, and a pinch of salt.
2. Heat the mixture over medium-low heat, stirring occasionally, until the sugar dissolves completely and the mixture is warm but not boiling (about 5 minutes). Remove from heat.
3. Let the mixture steep for 15–20 minutes to allow the cinnamon flavor to infuse. Stir occasionally.

Step 2: Chill the Mixture

1. Strain the mixture through a fine-mesh sieve into a large bowl to remove any cinnamon residue (if desired for a smoother texture).
2. Stir in the vanilla extract.
3. Cover the bowl with plastic wrap or transfer the mixture to an airtight container and refrigerate for at least 4 hours, or overnight, until thoroughly chilled.

Step 3: Churn the Ice Cream

1. Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions (typically 20–25 minutes) until it reaches a soft-serve consistency.
2. During the last few minutes of churning, add your optional mix-ins (like nuts, chocolate chips, or orange zest) if using.

Step 4: Freeze for Firmer Texture

1. Transfer the churned ice cream to a loaf pan or freezer-safe container.
2. If using dulce de leche, drizzle it over the top and gently swirl it through the ice cream with a knife or spatula for a marbled effect.
3. Cover the surface of the ice cream with plastic wrap (to prevent ice crystals) and freeze for at least 2–4 hours, or until firm.

Step 5: Serve and Enjoy

1. Scoop the ice cream into bowls or cones and garnish with a sprinkle of cinnamon, toasted nuts, or additional dulce de leche if desired.
2. Serve immediately and enjoy this creamy, spiced delight!

Tips for Success

• Toasting Nuts: For added flavor, toast your nuts in a dry skillet over medium heat for 3–5 minutes until fragrant and golden brown. Let them cool before adding to the ice cream.
• Homemade Dulce de Leche: If you can’t find store-bought dulce de leche, make your own by simmering a can of sweetened condensed milk (unopened) in a pot of water for 2–3 hours. Cool completely before opening.
• No Ice Cream Maker? Pour the chilled base into a shallow dish, freeze for 1 hour, then whisk vigorously to break up ice crystals. Repeat every 30 minutes until smooth and frozen.

Why You’ll Love This Ice Cream

This Mexican-inspired ice cream is a delightful fusion of warm spices, creamy textures, and customizable add-ins. The cinnamon lends a comforting warmth, while the dulce de leche adds a luscious sweetness that pairs beautifully with crunchy nuts or rich chocolate. Whether you’re hosting a party or simply craving something special, this homemade treat will transport you straight to dessert heaven. ¡Buen provecho!