Mexican Hot Chocolate Ice Cream Sandwich



  • 1 cup whole milk

  • 1 cup heavy cream

  • 2 ½ tablets Mexican chocolate, Abuelita or Ibarra (can substitute for 250g unsweetened chocolate bar + 1 tsp powdered cinnamon + 1 Tbsp sugar)

  • ½ tsp cayenne pepper

  • 1 tsp vanilla extract

  • Churro disks

  • 1 Tbsp brown sugar

  • 2 Tbsp unsalted butter

  • ½ tsp salt

  • ½ cup water

  • ½ cup flour

  • 1 tsp vanilla

  • 2 eggs

  • Cooking oil spray or parchment paper

  • Oil for frying (to fill ¾ of a pot)

  • Cinnamon sugar (made with 1 cup sugar and 2 Tbsp cinnamon)


  1. Pour milk and heavy cream in a medium saucepan. As soon as it starts boiling, lower the heat and add the chocolate tablets to the saucepan, mixing constantly until they melt. Sprinkle in the cayenne pepper and vanilla extract.

  2. Transfer this mix to an ice cream maker and prepare as said in the instructions. If you don’t have an ice cream maker, use the “freeze and stir method”: chill mix over an ice bath and once it’s cool, transfer mix to a chilled metal bowl. Stick inside the freezer for about 2-3 hours. Stir the mix vigorously every 30 minutes, about 3-4 times. Cover with a lid once it’s smooth as ice cream.

  3. Once ice cream is done, make your churros: Add brown sugar, butter, salt, and water to a pot over medium-high heat. Mix for a bit. Once the butter melts and you see that it starts boiling, turn the heat down. Add flour and incorporate the mixture very well until it looks like Play-Doh.

  4. Remove the pot from the stove and let it chill for 7-10 minutes. Add one egg and beat well. Finish the dough by incorporating the second egg.

  5. Grease a tray with cooking spray or cover it with parchment paper. Add churro dough to a piping bag with a medium star tip.

  6. Squeeze dough onto the tray, piping churros as small disks about 3 inches in diameter. Try to keep constant pressure and don’t leave any holes.

  7. Transfer tray to the freezer for about 10 minutes. Start heating up a pot with oil. Once oil is very hot (about 375 degrees), fry the churro disks 2 by 2, to prevent them from sticking. Keep your remaining disks inside the freezer so they hold their shape.

  8. Fry for about 4 minutes, then remove them to the parchment paper to cool and remove excess oil.

  9. Once it’s safe to grab each churro lid, dip them in a bed of cinnamon sugar. Allow all of the lids to chill completely.

  10. Serve ice cream between the chilled churro cookies.


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