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Family ice cream

What’s better than Chocolate Ice Cream?

Mexican Hot Chocolate Ice Cream in an edible bowl

How about Mexican Hot Chocolate Ice Cream in an edible bowl!! 

Nana’s Taco Tuesdays are about to get a lot more exciting!

With 5 grown grandchildren all going in different directions, my mom really misses the times when she got to spend lots of time with all of them! 

She also is a clever Nana who knows 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 gets everything prepped during the day and then at dinner she sets 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 is done and she can spend all her time with her grandchildren.

A tortilla bowl makes the perfect bowl for this Mexican Hot Chocolate Ice Cream

When everyone arrives we can all serve ourselves and get on with the business of catching up. 

Yes, there are 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 adds to my 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?  

 

The Tortilla Bowls come in original and mini sizes making them perfect for big and little eaters alike! Not only do they stand up on their own, they are easy to fill and hold loads of delicious fillings and toppings!  The possibilities really are endless.  From appetizers to mains. From savory to sweet.

Of course I immediately went the sweet route.  Now, I just had to decide what yummy sweet treat to fill them with.  I wanted something that fit with the Mexican theme of the evening.

Since 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.

Mexican Hot Chocolate ice Cream in an edible bowl

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.

Mexican Hot Chocolate Ice Cream in an edible bowl

Oh, did I mention no extra dishes clean up.  Doesn’t get much better than that!

Come to think of it, it has been a while since Mom hosted her Taco Tuesday feast. And, since I am pretty sure all her grandchildren are in the same country right now I think it is a good time to let her know that I will bring dessert!

Until next time….

Red Cottage Chronicles

 

 

 

Mexican Hot Chocolate Ice Cream In an Edible Bowl
2016-05-25 04:07:56
Serves 8
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Prep Time
30 min
Cook Time
10 min
Prep Time
30 min
Cook Time
10 min
Ingredients
  1. 1 pkg OLD EL PASO Original Tortilla Bowls
  2. 1/4 cup butter, melted
  3. 1 tsp cinnamon blended with 1/4 cup sugar
  4. 4 ounces dark chocolate, broken into small pieces
  5. 1 1/3 cup whole milk
  6. 3 ounces sugar
  7. 3 egg yolks
  8. 1 1/3 cup heavy (whipping) cream
  9. 1 teaspoon sugar
  10. 1/4 teaspoon ground nutmeg
  11. tiny pinch cayenne pepper
Instructions
  1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
  2. Brush OLD EL PASO tortilla bowls with melted butter, arrange on baking sheet and sprinkle with cinnamon sugar mixture.
  3. Bake for 12 minutes, until crisp and edges are very lightly browned.
  4. Remove from oven and set aside.
  5. In a heavy bottom sauce pan combine milk and chopped chocolate, heat over medium low heat until chocolate is melted and mixture is smooth.
  6. Remove from heat and allow to cool slightly while you whisk together the egg yolks and sugar until pale and thick.
  7. Stir the cooled chocolate mixture into the egg yolks and then pour back into the saucepan through a fine sieve.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Scoop into prepared tortilla bowls and top with extra bits of chopped chocolate
Notes
  1. Tip: To ensure the chocolate custard mixture is sufficiently thickened, when it coats the back of a wooden spoon, if you can run your finger down the back of the spoon and the line holds, it is ready! If the line fills back in quickly, continue heating.
By Adapted from Jamie Oliver's Chocolate Ice Cream
Red Cottage Chronicles https://www.redcottagechronicles.com/


15 Comments

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Comments

  1. Jeanie @Create&Babble says

    May 25, 2016 at 4:54 pm

    I had no idea about these bowls! I’ll be on the look out for them. Thanks for sharing the recipe!

    Reply
  2. sabina Edwards says

    May 26, 2016 at 10:36 am

    ever have deep fried mexican icecream? to die for with caramel on it

    Reply
    • Maureen says

      May 26, 2016 at 3:55 pm

      Ohhhh!! Now that sounds amazing 🙂

      Reply
  3. Janet Tigchelaar says

    May 26, 2016 at 11:08 am

    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.

    Reply
  4. Lori @ A Bright and Beautiful Life says

    May 26, 2016 at 7:29 pm

    This looks amazingly delicious!!! Those tortilla bowls would be so handy to keep on hand for so many Mexican dishes.

    Reply
  5. linda cassidy says

    May 26, 2016 at 8:38 pm

    what an awesome idea, I am pinning this one

    Reply
    • Maureen says

      May 27, 2016 at 1:19 pm

      Thank you Linda 🙂

      Reply
  6. Heather @new house new home says

    May 27, 2016 at 9:00 am

    Those bowls are new me too! Thanks for the idea! And I guess it’s time to haul out the ice cream maker and make some Exican chocolate ice cream!

    Reply
    • Maureen says

      May 27, 2016 at 1:20 pm

      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 🙂

      Reply
  7. Cyn says

    May 31, 2016 at 1:17 am

    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

    Reply
  8. Carlee says

    May 31, 2016 at 10:10 am

    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!

    Reply
  9. Meaghan says

    June 7, 2016 at 11:44 pm

    What a fun idea!! Will definitely have to try this 🙂

    Reply
  10. Linda Krenz says

    February 17, 2020 at 10:31 am

    Maureen, that’s a unique way to eat ice cream. I’m saving this recipe for our next Mexican night.

    Reply

Trackbacks

  1. Homemade Banana Ice Cream - Red Cottage Chronicles says:
    July 12, 2019 at 11:55 am

    […] most used kitchen appliances during the summer.  I have made all kinds of ice cream, like this Mexican hot chocolate ice cream and raspberry ripple ice cream.  But it never occurred to me to make banana ice cream until my […]

    Reply
  2. A New Twist on Taco Tuesday - Red Cottage Chronicles says:
    September 14, 2021 at 9:08 pm

    […] all, no dinner is complete without dessert! My Mexican Hot Chocolate Ice Cream will be on the menu! Make it ahead and serve in taco bowls sprinkled with cinnamon and […]

    Reply

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Red Cottage Chronicles

Oh, hi there!

Well, hello! I am Maureen, and welcome to our little Red Cottage. Married to my high school sweetheart, I am a passionate baker, accidental DIY'er and love all things home! Read More…

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