Mexico No-Churn Ice Cream Recipe
Mexico No-Churn Ice Cream Recipe

Mexican No-Churn Ice Cream

by Adrianna Adarme on Jul 11, 2016

Jump to Recipe
Course
Dessert

Ingredients

  • 2 cups heavy cream
  • 1/4 cup coffee beans
  • 5 whole allspice berries or 1/4 teaspoon ground allspice
  • 1 whole cinnamon stick or 1/2 teaspoon ground cinnamon
  • 1 whole dried ancho chile (stems and seeds removed) or 1/2 teaspoon ground ancho chile powder
  • Pinch of salt 
  • 1 teaspoon vanilla extract
  • 1 (14-ounce) can of sweetened condensed milk 
  • 1/4 cup cocoa powder

Instructions

  1. To a medium saucepan, add the cream, coffee beans, allspice berries, cinnamon stick, dried ancho chile, salt and vanilla extract. Bring to a simmer. Immediately turn off the heat and cover. Allow to steep for 30 minutes. Strain, discarding the solids. Transfer the cream mixture to a bowl and stick it in the fridge until very cold, about 1 hour.
  2. To the bowl of a stand-up mixer, add the sweetened condensed milk. Sift the cocoa powder on top and then stir the mixture until the cocoa combines.
  3. Pour in the chilled heavy cream and beat with the whisk attachment until light and fluffy, about 3 to 5 minutes. 
  4. Transfer to a parchment-lined loaf pan and freeze for at least 6 hours, ideally overnight. Serve and eat immediately. Top with sprinkles if you like.

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