Mexican Chocolate No-Churn Ice Cream Recipe 6

Mexican Chocolate Ice Cream

  • Author: Heather L McCurdy
  • Prep Time: 7 minutes
  • Total Time: 4 hours 7 minutes
  • Yield: 14 servings 1x


Rich creamy chocolate ice cream with hints of vanilla and cinnamon, and finished with just a touch of spicy heat. 



  • 2 cups heavy whipping cream 
  • 114 ounce can sweetened condensed milk
  • 1/2 cup cocoa powder
  • 2 tablespoons Frank’s RedHot Original
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract



  • Whip cream until firm peaks form.
  • Meanwhile, in separate bowl, mix condensed milk, Frank’s RedHot, and vanilla extract, then add cocoa powder and cinnamon. Mix until well incorporated.
  • Add 1 cup whipped cream and gently fold into chocolate mixture. When well incorporated, add remaining whipped cream, folding in gently.
  • Spoon into 5 x 7 x 3 metal bread pan, cover, and freeze for 3-4 hours or until hard. 

  • Category: Dessert
  • Cuisine: Ice Cream


  • Serving Size: 1/2 cup
  • Calories: 249