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Mexican Hot Chocolate Ice Creams

This easy no-churn ice cream is based on the Mexican hot chocolate - a sweet hot chocolate with added cinnamon.
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Active Time: 5 minutes
Total Time: 2 hours 5 minutes
Freezing Time: 2 hours
Servings: 8 scoops (approx)


  • ½ 400g can condensed milk
  • 240 ml double cream
  • 4 tbsp cocoa powder
  • 1 tbsp cinnamon


  • Put the condensed milk (½ can) and double cream (240ml) into a large bowl and whip until they form a stiff peak (easiest if you use an electric mixer).
  • Add the cocoa powder (4 tbsp) and cinnamon (1 tbsp) and mix by hand until fully combined.
  • Pour into a freezer proof container and freeze until firm (about 2 hours).


Due to the use of cocoa powder this ice cream sets very hard so remove it from the freezer a little while before serving so it'll scoop more easily.
This also tastes delicious without freezing as a Mexican hot chocolate mousse.
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Serving: 1scoop | Calories: 213kcal | Carbohydrates: 14.1g | Protein: 2.7g | Fat: 16g | Saturated Fat: 10.1g | Sodium: 40mg | Fiber: 1.6g | Sugar: 13g

Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.

Course: Dessert
Cuisine: Mexican
Author: Charlotte Oates