Mexican Chocolate Ice Cream

Now that the local Costco is selling the sexy new Cuisinart 2 Qt. Ice Cream Maker, I’d like to share my recipe for making Mexican chocolate ice cream, based on ingredients that are readily available here in Puerto Vallarta. These ice cream makers are quite ingenious and easy to use, taking approximately 25-35 minutes to produce a batch. They include a hollow metal canister with a special cooling liquid. By pre-freezing the canister in your freezer, you avoid having to use ice cubes and salt, necessary to make ice cream the old-fashioned way. Friends close to me know that I’m a hopeless homemade ice cream junkie and I’ve been known to finish up meals at home with this treat! This is a super-easy recipe that you can prepare the day before to impress your guests the day after! And even if you don’t fancy this particular recipe, having an ice-cream maker at home, particularly the Cuisinart, is a great way to prepare healthy desserts, not to mention a good way to beat the heat here in the tropics!


  • 1 90g. Mexican chocolate bar (Chocolate Abuelita, for example)
  • 1 can (378g.) Carnation light evaporated milk (reducida en grasa)
  • 1 can (225g.) Nestlé Media Crema (half & half in the US)
  • 2/3 cup sugar
  • vanilla to taste (I use 1 tablespoon)
  • cinnamon to taste (I use 1 tablespoon)



1. Mix all ingredients in a saucepan.

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2. Place under medium-low flame and stirr constantly until chocolate tablet has dissolved.


3. Store mix in refrigerator a few hours or overnight until it is cool.

4. Right before freezing, blend the mix for a few seconds at high speed to make sure the chocolate is completely dissolved.


5. Freeze according to the manufacturer’s instructions.



  • Add 1 tablespoon instant coffee (Nescafé) for a touch of mocha flavor
  • Add 1 cup chopped cashews (salted or honey-roasted) to the ice cream just before it is done churning

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