Aztec Chocolate Ice Cream is a Mexican twist to a decadent ice cream. With a touch of cinnamon, a little heat for good measure and a sweet lime glaze that tops it off. This can be the perfect gluten free dessert at any casual dinner or big gathering. Make churning the ice cream part of the event and get known for serving delicious homemade ice cream.
I've got 23 Mexican recipe ideas to make a menu but homemade ice cream is a fun choice for summer after any barbecue or Cinco De Mayo celebration. From gluten free burgers to my grilled pizza with sausage homemade ice cream is always a winning summer dessert.
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Ingredients
Of course you can buy ice cream free from every allergen including dairy. There are even many exciting flavours. Yet sometimes the whole point is to make something from scratch.
- Chocolate baking squares - For the right amount of chocolatey richness.
- Milk & whipping cream - Fat is flavour and this is the secret for decadence. Don't substitute with low fat options.
- Egg yolks - This makes a custard base that creates a rich, smooth and decadent ice cream. Plan to use the leftover egg whites making meringue cookies or pavlova.
- Sugar & honey - For the perfect sweetness.
- Cinnamon & red chili flakes - For a Mexican touch and a hint of heat.
- Vanilla & lime - The glaze elevates this ice cream and brings together the Mexican flavours.
See recipe card for complete ingredient list and exact amounts.
Instructions for Custard Based Ice Cream
A custard base contributes to the velvety smooth decadence of this chocolate ice cream. To make custard you simply heat egg yolks, cream and sugar. How hard can it be, right?
Well it is a technique to be perfected since the yolks can actually scramble if the heat is too high. Recipes often say, “stir with a wooden spoon until your finger drawn across the back of the spoon leaves a line.” Okay, I can do that. Then, like any normal person trying to figure out what that means I stand there stirring, swiping my finger across the spoon and wondering if that good enough? Should it be more of a line?
You just need to make a custard based ice cream to know learn. My instructions say to pour the custard mixture into the chocolate through a strainer. I do this in case there are a few lumps on the bottom of the warm egg mixture (since there often is). If you don't have that problem then you don't have to do that step.
Substitutions & Variations
Chocolate - Some people keep chocolate baking squares in their kitchen so they aren't tempted to eat them the way chocolate chips do. (For some cooks.) You can substitute them with semisweet chocolate chips and decrease the sugar a bit to make up for it.
Skip the glaze - The glaze elevates this dessert but the ice cream is decadent without it.
Get The Tools
Invest in a good quality electric ice cream maker or the hand crank style Donvier ice cream maker and an ice cream scoop. The hand crank machine has no moving parts to break and I've had mine for more than twenty years. No matter what you buy keep the metal insert in the freezer and you're always ready to make ice cream.
Top Tip
Buy two! For big families or friend groups where you need large quantities do what my sister and I did. We each bought the exact same ice cream maker. For large gatherings we borrow the second machine, double the ice cream recipe or make two kinds.
For families who like challenges try a new ice cream recipe every month and save the winners. My list includes the five recipes I have posted on my website plus a few more.
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Aztec Chocolate Ice Cream with lime glaze
Ingredients
ICE CREAM
- 3 oz semisweet chocolate
- 1 oz unsweetened chocolate
- 1 cup milk (I use 1% or 2%)
- 1 cup whipping cream
- 8 egg yolks
- pinch salt
- ¼ cup sugar
- 1 tablespoon honey
- ½ teaspoon cinnamon
- ¼ teaspoon red chili flakes
- 2 tablespoon vanilla
LIME GLAZE
- 2 limes zest only
- ½ cup water
- ½ cup sugar
- 2¼ teaspoon vanilla
Instructions
ICE CREAM
- Put all chocolate in a medium bowl and microwave on high for 1 minute. Stir and set aside. If not completely melted microwave another 30 seconds.
- Whisk egg yolks, sugar, honey, cinnamon and salt in a bowl. Set aside while warming the milk.
- Combine milk and whipping cream in saucepan. Place over medium low and heat until hot to the touch.
- Add egg yolk mixture to warm milk and whisk to combine. Continue stirring with a wooden spoon until your finger drawn across the back of the spoon leaves a line, about 4 minutes.
- Set a strainer over the bowl with the chocolate. Pour the custard mixture through the strainer into the bowl to strain out any lumps.
- Add pepper flakes and vanilla. Stir to combine.
- Cool completely. Refrigerate overnight.
- Freeze according to the directions for your ice cream maker.
- Serve with lime glaze if desired.
LIME GLAZE
- In a small saucepan heat sugar and water. Stir until sugar is dissolved.
- Add lime zest and bring to a boil. Simmer until zest is translucent, about 5 minutes.
- Remove from heat. Add vanilla and cool completely.
- Serve over Aztec Chocolate Ice Cream.
Nutrition
More Ice Cream Recipes & a Gift Idea
An ice cream maker is a fabulous gift for anyone who eats gluten free. Learn to make finding the recipe, buying the ingredients and then finally making your ice cream, all part of the fun. It teaches kids lots of skills, creates anticipation and can make up for the disappointments that are bound to happen away from home.
Steshni Corea
Perfect way to cool down in the summer