How To make Mexican Chocolate Ice Cream
-Stan Sease-BHRX57A 3 EGGS
1 c SUGAR
2 qt HALF AND HALF
16 oz CHOCOLATE SYRUP
1/2 ts GROUND CINNAMON
1 tb VANILLA EXtrACT
1/4 ts ALMOND EXtrACT
Beat eggs at medium speed on an electric mixer until frothy. Gradually add sugar, beating until thick. Heat half and half in a 3-quart saucepan over low heat until hot. Gradually stir about
one-fourth of hot mixture INTO eggs; add remaining hot mixture, stirring constantly. Cook over low heat until mixture is slightly thickened and reaches 165 degrees. Remove form heat, and stir in chocolate syrup and remaining ingredients. Cool in refrigerator. Pour into freezer can on a 1 gallon freezer. Freeze according to manufacturer's instructions. Let ripen at at least 1 hour. Yield about 1 gallon.
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Mexican Chocolate Ice Cream Recipe
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This Mexican chocolate ice cream is a tasty one. Made from ounces of coarsely chopped dark chocolate and more ingredients, this ice cream tastes heavenly. It is one of the best things you could make at home. The recipe requires no qualifications as it is very easy to understand. Provided with all the necessary ingredients and you should be good to go.
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How to make Mexican Chocolate Fudgesicles
#Fudgesicles
#chocolate
#mexicain
These Mexican chocolate fudgesicles are so insanely chocolatey and deliciously rich you'll want to keep them all for yourself. Low carb and dairy free.
CourseDessert
CuisineMexican
Prep Time20 minutes
Freezing Time4 hours
Total Time20 minutes
Servings8
Calories273kcal
Ingredients
For the Fudgesicles
800 ml / 27 oz coconut milk (2 cans)
85 g / 3 oz unsweetened chocolate or dark chocolate with at least 90% cocoa solids
1/4 cup / 22g cocoa powder
3/4 cup / 120g powdered erythritol
2 tsp vanilla extract sugar free
2 tsp cinnamon
1/2 tsp ground nutmeg
For the Chocolate Coating
2 oz / 57g dark chocolate 90% cocoa solids
2 tbsp / 30ml melted virgin coconut oil
optional: unsweetened shredded coconut or chopped nuts such as almonds, hazelnuts or pecans
Instructions
Heat the coconut milk in a saucepan until it bubbles.
Take off the heat and add the chocolate, cocoa powder, powdered erythritol, vanilla extract, cinnamon and nutmeg. Stir until the chocolate is dissolved and the mix is well-combined.
Let the mix cool and taste. Add liquid stevia if you prefer more sweetness.
Pour into popsicle moulds (about 1/3 cup / 80 ml each). I love these silicone moulds! Add sticks and freeze around 4 hours.
To make the coating, melt the chocolate and coconut oil in a waterbath. For this, you place a bowl int a larger bowl which you have filled with boiling water. The water heats the smaller bowl from the outside, which causes the chocolate and coconut oil to melt.
Remove the fudgesicles from the moulds by running some hot water over them. Dunk popsicles into the chocolate or drizzle it over and sprinkle with topping, if using.
Notes
The nutrition facts have been calculated on the basis of 10 fudgesicles. My moulds were a little larger than Martina's, so I ended up with 8 fudgesicles. They were a GENEROUS portion though, so I think next time I'll pour in a little less so I'll end up with 10 as well.
If you want an extra nutritious fudgesicle, replace 1 large avocado (200g) for 1/2 can (200 ml / 6.7 oz) of coconut milk and blend it with the mix just before pouring into the moulds.
You can reuse the wooden sticks! Just pop them in the dishwasher :)
I love silicone moulds - they're one of my 10 essential low carb kitchen gadgets. Life is better when cooking is made easy!!
Nutrition
Serving: 80g | Calories: 273kcal | Carbohydrates: 7.8g | Protein: 3.8g | Fat: 27.3g | Fiber: 2.6g
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Cold ABUELITA CHOCOLATE Recipes || Mexican Hot Chocolate All Year Long!
When it's too hot for a mug of Abuelita Chocolate, whip up one of these cold versions for a nice summer treat!
Recipes (in order of appearance)
Get the recipes in a nice printable format here:
COOL ABUELITA CHOCOLATE MILK
Ingredients
4 cups milk (water is not recommended)
1 tablet of chocolate, chopped (just breaking it up is a quick way to add wear and tear to your blender cup!)
Instructions
1. Add 4 cups of milk to Blentec/High-Powered Blender.
2. Add chopped Abuelita Chocolate Tablet.
3. Run 2 Smoothie Cycles back to back.
4. Pulse in the foam.
5. Pour and enjoy.
CREAM-FRAPPE-STYLE ABUELITA CHOCOLATE
Ingredients
2 cups milk (water is not recommended)
2 cups ice
1 tablet of Abuelita Chocolate, chopped
Instructions
1. Add 2 cups of milk to Blentec/High-Powered Blender.
2. Add 2 cups of ice.
3. Add chopped Abuelita Chocolate Tablet.
4. Run the Mixed Drinks/Margarita Button 1-2 times. (Both taste great! Running it once is a thicker/chunkier treat; running it twice melds the chocolate more without loosing the icey consistency)
ABUELITA CHOCOLATE POPSICLES
Ingredients/Supplies
Premade Abuelita Chocolate
Popsicle Mold
Instructions
1. Whip up a batch of Abuelita Chocolate using your preferred method OR pull some out of the fridge because cold leftovers are AMAZING.
2. Pour into whatever popsicle molds you have.
3. Freeze for at least 24 hours.
4. Release and Enjoy!
*We've also made ice cubes and used them to cool down our hot Abuelita Chocolate.
PRODUCT LINKS *not an affiliate to any*
BLENDER - we got ours at Costco but you can get yours at
Blentec.com:
or Amazon:
POPSICLE MOLDS
I DO NOT recommend the one we have. Leave me a comment if you have a recommendation!
ABUELITA CHOCOLATE - We get ours at Costco or Sam's Club but you can also find it at most grocery stores or on Amazon:
MILK WE USED - We typically buy Organic Silk Almond Original from Costco
More Mexican/Hispanic Recipes here:
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#abuelitachocolate #chocolateabuelita
Mexican chocolate ice cream so smooth #icecream
Mexican Chocolate No-Churn Ice Cream
Easy no-churn ice cream with Mexican chocolate flavors. It's a combo of cocoa, cinnamon, vanilla, and just a hint of almond.
Recipe Link:
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