The best Mexican Hot Chocolate Tequila Ice Cream
The best Mexican Hot Chocolate Tequila Ice Cream is a simple no churn ice cream you can make at home. It brings together a cozy spiked chocolate cocktail flavor with a smooth, creamy texture. The step-by-step instructions are easy to follow and don’t require special tools.
This mexican hot chocolate tequila ice cream has a hint of cinnamon and a gentle heat from cayenne. The kick of tequila adds a unique flavor that makes it feel a little special. It’s a perfect choice when you want something different using a simple tequila selection like reposado tequila.
Ingredients
This recipe calls for simple ingredients you can find at any grocery store.
- Semi-sweet chocolate: Melted chocolate creates the base of the flavor and gives that classic mexican hot chocolate ice cream taste.
- Heavy whipping cream: Whipped to stiff peaks, it builds the structure for this no churn ice cream and keeps it light.
- Full fat milk: Adds smoothness and helps balance the richness of the chocolate mixture.
- Cinnamon: Brings that signature hint of cinnamon found in mexican hot chocolate ice cream.
- Cayenne pepper: Adds a gentle warmth that builds a unique flavor without being overpowering.
- Vanilla extract: Rounds out the chocolate and spice flavors.
- Salt: Enhances the chocolate and balances the sweetness.
- Tequila: A splash of reposado tequila adds depth and that signature kick of tequila.
Take a look at the recipe card at the bottom of this post for the full recipe.
Add-ons & Substitutions
You can adjust this recipe based on your favorite things and what you have on hand.
Stir in chocolate chunks for added texture
Use dark chocolate for a deeper chocolate flavor
Swap reposado tequila for blanco if you want a lighter taste
Add a little extra cinnamon if you like a stronger spiced flavor
Skip the tequila for a non-alcoholic version of mexican hot chocolate ice cream
How to Make
Start by placing your whisk and metal bowl in the freezer for about 10 minutes. This helps the cream whip faster and hold its shape better, which is important for a smooth no churn ice cream.
Pour the heavy whipping cream into the chilled bowl and whip until stiff peaks form. You’ll know it’s ready when the cream holds its shape and doesn’t fall back into the bowl.
In a separate bowl, melt the chocolate until smooth. Let it cool slightly so it doesn’t deflate the whipped cream. Gently mix the melted chocolate into the whipped cream until fully incorporated. Take your time here so the mixture stays light and airy.
Add the milk, cinnamon, cayenne pepper, vanilla extract, salt, and tequila. Stir gently until everything is evenly combined. You should see a smooth, creamy ice cream base with a consistent color and texture.
Transfer the mixture into a freezer-safe container. Smooth the top, cover it well, and freeze overnight. This resting time allows the flavors to develop and the texture to firm up into a scoopable ice cream.
When ready to serve, let it sit at room temperature for a few minutes if needed. This helps soften it slightly for easy scooping.
You can store your ice cream in an air tight container in the freezer for up to 6 months.
Expert Tips
- Chill your tools before whipping for better volume and stability
- Let the melted chocolate cool slightly so it blends smoothly
- Fold gently to keep the mixture light and avoid a dense texture
- Start with a small amount of cayenne and adjust to taste
- Use a good tequila selection like reposado tequila for a smoother finish
- Freeze overnight for the best texture and flavor
Frequently Asked Questions
How should I store this ice cream?
Store it in an airtight container in the freezer. This keeps the texture smooth and prevents ice crystals.
Can I make this ahead of time?
Yes, this is a great make-ahead dessert. Prepare it the day before and freeze overnight.
Can I freeze it for longer?
Yes, it can be frozen for up to 6 months. For best texture, enjoy it within the first few weeks.
Does the alcohol affect the texture?
Yes, the tequila keeps the ice cream slightly softer, making it easier to scoop straight from the freezer.
Can I make it without tequila?
Yes, you can skip it completely and still get a rich mexican hot chocolate ice cream flavor.
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Mexican Hot Chocolate Tequila Ice Cream
Ingredients
- 2 Cups heavy whipping cream chilled
- 2 Cups semi-sweet Chocolate chopped melted and cooled
- 1 Cup full fat milk
- 2 teaspoons cinnamon
- 1/8 teaspoon cayenne pepper
- 1 teaspoon Vanilla extract
- 1/4 teaspoon salt
- 6-7 Tablespoons tequila
Instructions
- Whip heavy cream with a whip attachment until stiff peaks form. Mix in melted chocolate, until completely incorporated. Add milk, cinnamon, cayenne pepper, vanilla extract, salt and tequila, until well combined2 Cups (473.2 ml) heavy whipping cream, 2 Cups (350 g) semi-sweet Chocolate chopped, 1 Cup (236.6 ml) full fat milk, 2 teaspoons cinnamon, 1/8 teaspoon (0.1 teaspoon) cayenne pepper, 1 teaspoon Vanilla extract, 1/4 teaspoon (0.3 teaspoon) salt, 6-7 Tablespoons (6 Tablespoons) tequila
- Place mixture in a freezable container, cover and freeze overnight. Enjoy!
Notes
Expert Tips
- Chill your tools before whipping for better volume and stability
- Let the melted chocolate cool slightly so it blends smoothly
- Fold gently to keep the mixture light and avoid a dense texture
- Start with a small amount of cayenne and adjust to taste
- Use a good tequila selection like reposado tequila for a smoother finish
- Freeze overnight for the best texture and flavor
