Countdown to Cinco de Mayo: Mexican Hot Chocolate Brownie Ice Cream

I set out to make gluten-free Mexican Hot Chocolate Brownies.  But if you follow me on Instagram, you know they didn’t quite turn out the way I expected.  They tasted awesome, but couldn’t be served as brownies.  I started thinking about scooping them out of the pan and serving them with vanilla ice cream, when it occurred to me that I should just use them to make ice cream.

To make this ice cream, you can use your favorite recipe for an 8×8-inch pan of brownies — including a box mix.  Just add the cinnamon and cayenne pepper to give them that Mexican hot chocolate flavor.  Also, if you don’t have Mexican hot chocolate tablets, you can substitute 1/2 cup dark chocolate chips.

I have the ice cream maker attachment for my KitchenAid stand mixer, so I churn the cream mixture for 20 minutes, add the brownies, chopped chocolate, and pepitas, and continue to churn until I hear a clicking sound (about 10 minutes later).  Your ice cream maker’s instructions may be different, so follow them accordingly.  If you don’t have an ice cream maker, you can pour the cream mixture (with brownies, chocolate, and pepitas added) into a freezer-safe container and place in the freezer, stirring every hour until it reaches the desired consistency.

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Mexican Hot Chocolate Brownie Ice Cream

1 recipe for an 8X8-inch pan of brownies
2 t. ground cinnamon
1/2 t. ground cayenne pepper
2 c. heavy cream
3/4 c. milk
1/2 c. raw honey
2 t. vanilla
pinch of salt
1 Mexican hot chocolate tablet, chopped
1/4 c. pepitas (roasted pumpkin seeds)

Prepare the brownies, adding the cinnamon and cayenne before baking.  Allow the brownies to completely cool.  Crumble or cut the brownies into bite-sized pieces and set aside.

Combine heavy cream, milk, honey, vanilla, and salt in a medium saucepan.  Cook over medium heat until the mixture begins to bubble, stirring to prevent a skin from forming on the cream mixture.  Remove from heat and allow mixture to cool.  Pour the mixture in a covered bowl and place in the refrigerator for at least 4 hours or overnight.

Pour the cream mixture into an ice cream maker and follow your manufacturer’s directions, adding the brownies, chopped chocolate, and pepitas toward the end.  You can eat right away, if you prefer the soft-serve consistency, or place in a freezer-safe container to enjoy a more firm ice cream later.


10 thoughts on “Countdown to Cinco de Mayo: Mexican Hot Chocolate Brownie Ice Cream

  1. Pingback: SeeKarenFollow: This Week | annumography

  2. Anyonita @ Anyonita Nibbles

    What a good idea! Some of the best ideas come from failed recipes, don’t they? 🙂 A few months ago, I tried making a Mexican-inspired cake & got distracted by my toddler & used hot chili powder instead of cayenne pepper! Lol. That was a disaster, but unfortunately it wasn’t salvageable! Haha 🙂 I followed you from the Tasteful Tuesdays Link party I also run a Tasty Tuesdays link party on my blog & I’d love it if you could stop by & link up some of your recipes! Here’s the link:

  3. Jamie @ Better with Age

    What a delicious recipe! I didn’t know Kitchenaid had ice cream making attachments! Thanks so much for linking up to Give Me The Goods Monday! Can’t wait to see what you link up next party 😉
    Jamie @

  4. Anyonita

    Me again 🙂 This lovely post has been featured on this week’s Tasty Tuesdays! I’m also following you socially! 🙂 I’d love it if you could grab a featured button for your blog!

  5. Pingback: We Both Need a Fresh Start: 80′s Jewelry Cabinet Rescue & Blogiversary Recap | annumography

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