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

https://www.instagram.com/p/Y3HCHEuPF9/

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.

If you are visiting from Anyonita Nibbles Tasty Tuesdays, WELCOME!   I love comments, visitors, and followers.  You can also find me on Twitter, Facebook, Instagram, and Pinterest.

https://www.instagram.com/p/Y3HCHEuPF9/

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.

Advertisement