Description
This no-churn Mexican chocolate ice cream cream has a creamy condensed milk base and is swirled with cinnamon and rich Ibarra Mexican chocolate.
Ingredients
Scale
- 1 package (90 grams) Ibarra Mexican chocolate, roughly chopped
- 2 cups (454 grams) heavy cream
- 1/2 tablespoon ground cinnamon (plus a few extra pinches)
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- one 14-ounce can (397 grams) sweetened condensed milk
Instructions
- Chop the Ibarra chocolate roughly, about the size of chocolate chips or smaller. Reserve a few tablespoons separately and set aside.
- In a large bowl, whip the heavy cream with the cinnamon, vanilla, and salt until soft peaks form.
- Fold the condensed milk into the whipped cream mixture gently until just combined.
- Fold in the Ibarra chocolate until just incorporated.
- Pour half of the mixture into a 9-inch by 5-inch bread pan. Sprinkle the surface with cinnamon and the extra Ibarra chocolate and swirl slightly into the surface.
- Repeat with the second half of the mixture and toppings.
- Cover with plastic wrap or foil and place in the freezer for at least 3 hours before scooping and serving.
Notes
- The ice cream should be relatively easy to scoop, but make sure it is fully frozen through before serving.
Keywords: No Churn Ice Cream Mexican Chocolate Cinnamon