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Thursday, May 5, 2011 07:40 am

Mexican mocha ice cream

  • 1 qt. good quality chocolate ice cream
  • 1 qt. good quality coffee ice cream
  • 1 T. cinnamon

Place a large metal bowl in the freezer. Soften the ice creams slightly. Scoop in large chunks into the chilled bowl of a heavy-duty mixer. Add the cinnamon and, using the paddle attachment, turn the mixer to medium speed. Work as quickly as possible, scraping down the bowl as necessary. The ice cream should remain semi-frozen. As soon as it’s completely combined, spoon into a chilled pan, cover and freeze immediately. Serve after the ice cream has completely refrozen, which takes about 4 hours. Makes 1/2 gallon.