No-Churn Mexican Chocolate Ice Cream
Rich and creamy ice cream infused with Mexican chocolate and a hint of cinnamon, perfect for a simple homemade treat without an ice cream maker. This mexican-inspired desserts ready in about 15 minutes layers (14 oz) sweetened condensed milk, cold heavy whipping cream, chopped Mexican chocolate tablet into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 2 cups, cold heavy whipping cream
- 3.5 oz, chopped Mexican chocolate tablet
- 1/2 tsp ground cinnamon
- 1 tsp pure vanilla extract
- 2 tbsp unsweetened cocoa powder
Instructions
- Step 1: In a microwave-safe bowl, heat 3.5 oz chopped Mexican chocolate with 2 tbsp unsweetened cocoa powder and 1/2 tsp ground cinnamon for 1 minute on high. Stir until smooth and set aside to cool slightly.
- Step 2: In a large bowl, whip 2 cups cold heavy whipping cream with an electric mixer on high speed until stiff peaks form, about 3-4 minutes.
- Step 3: Gently fold 1 can (14 oz) sweetened condensed milk, 1 tsp pure vanilla extract, and the cooled chocolate mixture into the whipped cream until fully combined and smooth.
- Step 4: Transfer the mixture to a loaf pan or airtight container, cover, and freeze for at least 6 hours or overnight until firm.
- Step 5: Let the ice cream soften 5 minutes at room temperature before scooping and serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Churn Mexican Chocolate Ice Cream take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Churn Mexican Chocolate Ice Cream?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Churn Mexican Chocolate Ice Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Churn Mexican Chocolate Ice Cream for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Churn Mexican Chocolate Ice Cream?
Mexican desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
