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!).

INGREDIENTS:
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!

Piña Colada ice cream

So here is a recipe my son and I made yesterday. Took us right back to the Caribbean :)

INGREDIENTS:

1 can sweetened condensed milk (you can use light if you prefer)

1 can coconut milk

1 can pineapple in juice

Some shredded coconut

A bit of milk

Add all the ingredients except the milk into a blender and mix for about 1-2 minutes until well combined. You can add the milk only if necessary.

Put the mixture in an airtight container for 2 hours before transferring to your ice cream maker (this speeds up the process).

Once in the ice cream maker, check periodically until it achieves the desired consistency (ours was still a bit soft so we put it in the freezer for a few hours). You can store any leftovers in an airtight container in the freezer.

NOTE: If you don't have an ice cream maker, just take the container with the mix out of the freezer every 2 hours and scrape the sides and give it a good mix until you reach the desired consistency.

Piña colada ice cream