Mexican Hot Cocoa Ice Cream

Gabriel is from Mexico, and we just bought tickets to go an see his family later this year. I’m so excited! I love the color, the culture, and more than anything, the food, of course. A favorite of mine has always been a Mexican hot chocolate. Sweet, rich, with a spicy kick to it. It had truly the best of both worlds. 


1 can sweet condensed milk

1 carton heavy whipping cream

1 tbsp cocoa powder

1/2 tsp cayenne pepper

Combine milk, powder, and pepper to a medium bowl, and combine thoroughly. Set to the side. Next, grab a large mixing bowl, and whip the cream until it forms STIFF peaks. Combine chocolate mixture and whip cream, folding them together, and then place in a thin, but deep pan. (I used my loaf pan.) Place in the freezer, and let sit for about three (or more) hours.

Author: Jordan Alvarado

Jordan is a Restaurant and Food Photographer based out of San Francisco. As an avid traveler and professionally trained chef, she brings her passion of curing wanderlust through food right here to Hey Shug.

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