Mexican Chocolate Ice Cream
Makes 1 pint
2 cups sweetened mimiccreme
1/4 cup cocoa powder
2 tsp cinnamon
1/2-1 tsp ancho chile powder
1 oz chocolate, melted and cooled.
Combine the mimiccream, cocoa and spices in a small sauce pan and heat, stirring, until dissolved and warm. Pour the mixture into a blender, add the chocolate, and blend until smooth.
Chill the mixture in the refrigerator and then freeze in an ice cream maker according to the manufacturer’s instructions. If the mixture seems too thick after chilling in the refrigerator a few good stirs should make it pourable again. Transfer to an airtight container and freeze until solid.