- 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. SUBSCRIBE to the Charlotte's Lively Kitchen Mailing List
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.