Tuesday, 6 November 2012

Mexican hot chocolate ice cream

So, we have come across a site called Safari Love that specialises in exotic drinks and one of our favourites is their Mexican hot chocolate (Aztec elixir). It is so delicious! Very thick and with a hint of cinnamon...yum! So...we decided to make it into ice cream (of course!).

300ml thick cream (we used light)
300ml milk
5 generous tbsp of Aztec Elixir hot chocolate powder
200ml thickened cream for whipping
1 tbsp of icing sugar
100gr Chocolate chips (we used Lindt orange intense)

1. In a small saucepan mix the 300ml of thick cream with the milk and the chocolate powder. Stir until well combined, set aside and let cool completely. Transfer to the fridge.
2. Once the chocolate milk is cold, whip the other 200ml of thickened cream with the icing sugar until stiff peaks form.
3. Gently fold the chocolate milk and mix until well combined.
4. Set in the freezer for an hour or two and then transfer to your ice cream maker (we have a Breville bowl and scraper but if you don't have any type of ice cream making machine, you can just remove from the freezer every 2 hours and scrape and mix so you get a soft consistency rather than a hard frozen piece of chocolate milk).
5. Mix until you get the desired consistency and then add the chocolate chips and mix for a few more seconds. Store in an airtight container in the freezer and enjoy!


  1. Que rico!
    Thanks for the recipe, it sounds delicious!!
    Love that little hand on the mixing machine. :)

  2. Yum, yum, yum! You two and this receipe are so sweet. Get it sweet! Thanks for sharing/inspiring x Deli


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