You can make this deliciously creamy Mexican Chocolate Ice Cream in the Ninja Creami with simple ingredients and just a few minutes of prep! It has a rich chocolate flavor, a little cinnamon, and just enough cayenne pepper to give it that warm Mexican chocolate flavor.

If you are a chocolate lover like me, you are going to love today’s recipe.

This Ninja Creami Mexican Chocolate Ice Cream is rich and creamy. And if you like a little heat, the cayenne pepper gives the kick.

I love recipes like this because the prep is so easy. You don’t need to stand over the stove making a custard or pull out a traditional ice cream maker.

Just mix the ingredients, freeze the pint, and let your Ninja Creami do the work.

Ingredients You’ll Need

1½ cups (360 ml) whole milk– I use whole milk because of the creamy texture.
½ cup (120 ml) heavy whipping cream-Heavy cream adds richness.
⅓ cup (67 g) granulated sugar-Sugar sweetens the ice cream and softens the texture after freezing.
¼ cup (21 g) unsweetened cocoa powder-I use unsweetened cocoa powder for a deep chocolate flavor.
1 teaspoon (2.6 g) ground cinnamon-This is what gives the ice cream its classic Mexican chocolate flavor.
⅛ teaspoon cayenne pepper
1 teaspoon (5 ml) vanilla extract-Vanilla brings out the chocolate flavor.
⅛ teaspoon salt-A little salt balances everything.

For RE-SPIN, if needed:

1–2 tablespoons whole milk

How to Make Mexican Chocolate Ice Cream in the Ninja Creami

First, add the whole milk, heavy cream, granulated sugar, cocoa powder, cinnamon, cayenne pepper, vanilla extract, and salt to a large bowl.

Whisk everything together until the sugar dissolves and the cocoa powder is mixed into the liquid. Make sure there are no large lumps of cocoa powder.

Next, pour the mixture into a Ninja Creami pint container. Do not fill past the MAX FILL line.

Place the lid on the pint and put it in the freezer on a level surface. I recommend freezing it for at least 24 hours. The mixture needs to be frozen before it goes into your Ninja Creami.

Remove the lid and place the pint into the outer bowl of the Ninja Creami. Then, secure the paddle according to the manufacturer’s instructions and place the bowl into the machine.

Select the Ice Cream function and let the Ninja Creami process the pint.

If it is not the texture you want, add 1 tablespoon of milk to the center of the ice cream and run the RE-SPIN function.

Once the ice cream is smooth and creamy, it’s ready to serve!

For an extra chocolatey finish, add a few chocolate shavings or a drizzle of chocolate syrup right before serving.

How to Serve Mexican Chocolate Ice Cream

You can enjoy this ice cream straight from the pint, but I love adding a few extra toppings.

Try it with:

Chocolate shavings
Mini chocolate chips
Chocolate syrup
Whipped cream
A sprinkle of cinnamon
Crushed chocolate cookies
Chopped toasted pecans
A small pinch of cinnamon and cocoa powder

If you like sweet and spicy chocolate, add a sprinkle of cayenne pepper over the top.

Can I Make This Without Cayenne Pepper?

Absolutely. The cayenne pepper is optional if you don’t enjoy spicy flavors. I recommend keeping it in the recipe if you want a traditional Mexican chocolate-inspired flavor.

Can I Use Chocolate Milk?

I don’t recommend replacing the whole milk with chocolate milk.

Can I Use Dark Cocoa Powder?

Yes, you can use Dutch-process or dark cocoa powder, but the flavor will be slightly different.

Why Is My Ninja Creami Ice Cream Crumbly?

This is normal with some frozen Creami bases. If your ice cream comes out looking dry or crumbly after the first spin, add 1 tablespoon of milk to the center and use the RE-SPIN function.

How to Store

Once the ice cream is finished, enjoy it right away for the best texture. If you have leftovers, smooth the surface, place the lid back on the Ninja Creami pint, and return it to the freezer.

If the ice cream freezes hard again, let it sit for a few minutes and run it through the Ninja Creami again using the appropriate setting to bring back that creamy texture.

A Few Tips for the Best Mexican Chocolate Ice Cream

Whisk the cocoa powder well. You want the cocoa completely incorporated into the milk before freezing.

Don’t overdo the cayenne. The goal is a gentle warmth, not a mouthful of heat. The ⅛ teaspoon in this recipe gives you a subtle spicy finish.

Don’t skip the cinnamon. The cinnamon is what gives this chocolate ice cream its Mexican chocolate-inspired flavor and makes it different from regular chocolate ice cream.

Enjoy!

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