Mexican Hot Chocolate Ice Cream
This decadent home made Mexican Hot Chocolate Ice Cream is the perfect summer treat! It is rich in chocolate flavour, creamy, with a hint of warm spices.
Nana’s Taco Tuesdays are about to get a lot more exciting!
With 5 grown grandchildren all going in different directions, my mom really missed the times when she got to spend lots of time with all of them!
She also was a clever Nana who knew the best way to get them all together is with food.
And that is how Nana’s Taco Tuesday was born!
Everyone loves Mexican, with loads of choices for everyone to enjoy. Vegetarian filling for the non-meat eaters, ground beef, chicken or turkey for the meat eaters, and even fish tacos for the seafood lovers. Not to mention topping combinations that are endless.
Mom got everything prepped during the day and then at dinner she set out all the different fillings, along with all the traditional toppings like cheese, lettuce, and tomato, to name a few. Her job in the kitchen was done and she could spend all her time with her grandchildren.
When everyone arrived we could all serve ourselves and get on with the business of catching up.
Yes, there were probably 5 different conversations going on all at once stretching from the dining room table straight out into the living room, but the lively banter just added to mom’s enjoyment of having all of her family around her all at the same time.
The only thing that was missing from our get togethers was dessert.
And now, thanks to OLD EL PASO and their delicious Tortilla Bowls I have solved that little dilemma!
Mexican Hot Chocolate Ice Cream in an edible bowl.
Have you seen these genius little bowls? They come in large and mini sizes, I simply brushed them with butter, sprinkled on a cinnamon sugar mixture and baked them for a few minutes and I had a delicious edible bowl for ice cream.
As much as everyone loves my Lavender Honey Ice Cream, I wanted something that paired with the Mexican theme of taco night. I love the mildly spicy flavour of Mexican Hot Chocolate, I figured why not adapt a chocolate ice cream recipe by adding some cinnamon, nutmeg and cayenne.
I used the original size because who doesn’t want 2 scoops of ice cream. After brushing with melted butter and dusting them with cinnamon and sugar, I baked them in the oven for 10 minutes to crisp them up a bit before filling them with the Mexican Hot Chocolate Ice Cream.
Oh, did I mention no extra dishes clean up. Doesn’t get much better than that! These scrumptious Apple Pie Tacos are another delicious dessert that would go well with Taco Tuesday!
It’s been a while since we had a Taco Tuesday feast. And, while the entire family are in the same province for a bit, I think it is a good time honour her memory and I know that I will bring dessert!
Until next time….
Mexican Hot Chocolate Ice Cream In an Edible Bowl
Equipment
- sauce pan
- electric ice cream maker
Ingredients
- 1 pkg OLD EL PASO Original Tortilla Bowls
- ¼ cup butter melted
- 1 tsp cinnamon blended with 1/4 cup sugar
- 4 ounces dark chocolate broken into small pieces
- 1 ⅓ cup whole milk
- 3 ounces sugar
- 3 egg yolks
- 1 ⅓ cup heavy whipping cream
- 1 teaspoon sugar
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- tiny pinch cayenne pepper
Instructions
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
- Brush OLD EL PASO tortilla bowls with melted butter, arrange on baking sheet and sprinkle with cinnamon sugar mixture.
- Bake for 12 minutes, until crisp and edges are very lightly browned.
- Remove from oven and set aside.
- In a heavy bottom sauce pan combine milk and chopped chocolate, heat over medium low heat until chocolate is melted and mixture is smooth.
- Remove from heat and allow to cool slightly while you whisk together the egg yolks and sugar until pale and thick.
- Stir the cooled chocolate mixture into the egg yolks and then pour back into the saucepan through a fine sieve.
- Gently heat the mixture of medium low heat until it thickens and coats the back of a wooden spoon. It is important to stir constantly and do not allow to boil.
- Remove from heat, add cinnamon, nutmeg and cayenne whisking gently to combine. Pour mixture into a bowl, and stir occasionally while allowing it to cool completely.
- After chocolate custard mixture is completely cooled, whip the heavy cream until soft peaks form, fold the whipped cream into the chocolate custard mixture until well blended.
- Pour into ice cream maker and allow to churn for 30 to 35 minutes. Transfer to container and place in the freezer until ready to serve.
- Scoop into prepared tortilla bowls and top with extra bits of chopped chocolate
I had no idea about these bowls! I’ll be on the look out for them. Thanks for sharing the recipe!
ever have deep fried mexican icecream? to die for with caramel on it
Ohhhh!! Now that sounds amazing 🙂
Hi Maureen, I’m heading for NY tomorrow morning. Any time for a quick cup of coffee? Janet. I’d rather have that ice cream.
This looks amazingly delicious!!! Those tortilla bowls would be so handy to keep on hand for so many Mexican dishes.
what an awesome idea, I am pinning this one
Thank you Linda 🙂
When I first got my ice cream maker I was afraid I would use it once and then put it away! Not so. It hardly leaves the counter all summer long 🙂
Oh wow! This sounds so yummy. I never thought to use the tortilla bowls to hold ice cream – who would have thought they could hold up to that? Awesome! #client
I love that your mom uses tacos to get everyone together! Taco bars are always one of our favorite family dinners too. Using the tortilla bowls as an ice cream bowl is genius!
What a fun idea!! Will definitely have to try this 🙂
Maureen, that’s a unique way to eat ice cream. I’m saving this recipe for our next Mexican night.