Mexican Ice Cream 🍨🌶 — Sweet, Spiced & Creamy Traditional Dessert

A Delicious Delight: How to Make Authentic Mexican Ice Cream

Mexican cuisine is celebrated worldwide for its vibrant flavors, and when it comes to desserts, Mexican ice cream stands out as a true delight. Mexican ice cream, or "helado," is known for its rich, creamy texture and unique combination of flavors. In this article, we will explore the secrets behind making authentic Mexican ice cream in your own kitchen, so get ready to embark on a flavorful journey.

Gather the Essential Ingredients:

To create the authentic taste of Mexican ice cream, you'll need a few key ingredients. Start with a base of heavy cream, whole milk, and sweetened condensed milk. These ingredients will give your ice cream its creamy consistency and indulgent sweetness. Additionally, gather fresh fruits like mangoes, strawberries, or even exotic flavors such as avocado or prickly pear, which are commonly used in Mexican ice cream.

Infuse the Flavors:

Mexican ice cream is renowned for its vibrant flavors. One way to infuse these flavors is by using spices like cinnamon, vanilla, or chili powder. Add a cinnamon stick or a dash of ground cinnamon to your ice cream base during the cooking process to create a warm and aromatic note. Vanilla extract is another common ingredient that adds depth and complexity to the ice cream. For those seeking a touch of heat, a pinch of chili powder can provide a delightful contrast.

Prepare the Ice Cream Base:

In a saucepan over medium heat, combine the heavy cream, whole milk, and sweetened condensed milk. Stir the mixture until it reaches a gentle simmer. At this point, you can add your desired flavors, such as cinnamon or vanilla extract. Allow the mixture to cool for a few minutes, then transfer it to a bowl and refrigerate until chilled.

Blend the Fruits:

For fruit-based Mexican ice cream, choose ripe, flavorful fruits. Wash, peel, and remove any seeds from the fruits. Cut them into small pieces and blend them in a food processor or blender until smooth. You can strain the puree if you prefer a smoother texture, or leave it as is for a more rustic feel.

Combine the Flavors:

Once the ice cream base is chilled, combine it with the fruit puree. Gently fold the fruit puree into the base, ensuring it is evenly incorporated. This step allows the vibrant flavors of the fruit to infuse the ice cream. Feel free to experiment with different fruit combinations to create unique flavor profiles.

Churn and Freeze:

Transfer the combined mixture to an ice cream maker and churn according to the manufacturer's instructions. Churning incorporates air into the mixture, resulting in a smooth and creamy texture. If you don't have an ice cream maker, you can pour the mixture into a freezer-safe container and freeze it. Remember to stir the mixture every 30 minutes during the freezing process to prevent ice crystals from forming.

Enjoy and Serve:

Once the ice cream has reached the desired consistency, serve it in bowls, cones, or alongside your favorite Mexican desserts like churros or tres leches cake. You can also garnish your Mexican ice cream with a sprinkle of cinnamon, a drizzle of chocolate sauce, or a dollop of whipped cream for an extra touch of decadence.

How to Make Fried Ice Cream

Making authentic Mexican ice cream is a delightful culinary adventure that brings the flavors of Mexico to your own kitchen. By following these steps, you can create a rich and creamy treat that captures the essence of traditional Mexican desserts. So, gather your ingredients, infuse them with the vibrant flavors of Mexico, and enjoy the deliciousness of homemade Mexican ice cream.

Mexican Ice Cream 🍨🌶 — Sweet, Spiced & Creamy

Ultra-creamy helado with classic canela-vanilla vibes or a bright mango-chile-lime twist. Serve plain, with cajeta, or alongside churros.

Prep: 15 mins

Chill: 4 hrs

Churn/Freeze: 20–30 mins

Yield: ~1½ quarts (10–12 scoops)

Base Ingredients

• 1½ cups heavy cream
• 1½ cups whole milk
• 1 (14 oz) can sweetened condensed milk
• 1 cinnamon stick or 1 tsp ground cinnamon
• 1 Tbsp pure vanilla extract
• ¼ tsp fine salt

Mango-Chile-Lime Swirl (optional)

• 2 cups diced ripe mango (about 2 large), blended smooth
• 2 Tbsp fresh lime juice
• 1–2 tsp Tajín® (or ¼ tsp chili powder + pinch salt)
• 1–2 Tbsp sugar (only if mango isn’t very sweet)

To serve (choose any)

• Cajeta or dulce de leche, warm
• Cinnamon sugar, toasted coconut, chopped pecans
• Churro/crisp cookie crumbs, chocolate sauce

Instructions (Ice-Cream-Maker)

1. Infuse: In a saucepan, combine cream, milk, condensed milk, and cinnamon. Heat over medium until steaming with tiny bubbles at the edge (do not boil). Remove from heat; cover and steep 15 minutes.
2. Chill: Stir in vanilla and salt (remove cinnamon stick if used). Cool to room temp, then refrigerate until very cold, 4 hours or overnight.
3. Churn: Churn in an ice-cream maker until thick and soft-serve consistency (20–30 minutes).
4. Optional mango swirl: Blend mango with lime, Tajín, and sugar (if needed). Layer ⅓ ice cream into a loaf pan; dollop ⅓ mango puree. Repeat, then swirl with a knife.
5. Freeze: Cover and freeze until scoopable, 3–4 hours.

No-Churn Method (5 mins hands-on)

1. Whip 2 cups cold heavy cream to medium-stiff peaks.
2. In a bowl, whisk 1 (14 oz) can sweetened condensed milk, 1 tsp cinnamon, 1 Tbsp vanilla, and ¼ tsp salt.
3. Fold whipped cream into the condensed-milk mix. Swirl in mango mixture if using. Freeze in a loaf pan 6–8 hours.

Tips

• Extra silky: Strain base through a fine sieve before chilling.
• Heat lovers: Add a pinch of cayenne or more Tajín to taste.
• Serving: Warm bowls/cones briefly and drizzle cajeta to highlight cinnamon notes.
• Storage: Freeze airtight up to 2 weeks; press parchment on the surface to prevent ice crystals.