There’s something magical about Mexican ice cream that sets it apart from other frozen treats. The first time I tasted authentic Mexican ice cream on the streets of Mexico City, I was captivated by its incredibly rich texture and bold flavors. This Mexican ice cream recipe brings those same vibrant qualities right to your home kitchen. Unlike commercial varieties, this homemade version delivers a creamier consistency with a perfect balance of sweetness that lets the authentic flavors shine through. The distinctive techniques used create a dessert that’s both refreshing and indulgent. Keep reading to discover how simple ingredients transform into a frozen masterpiece that will transport you straight to a colorful Mexican mercado.
Why You’ll Love This Mexican Ice Cream Recipe
Making Mexican ice cream at home solves that perpetual challenge of finding authentic international flavors without traveling abroad. When I first developed this recipe, I was determined to recreate the exact texture I remembered from my culinary travels through Oaxaca. After numerous attempts, my Mexican-born neighbor finally tasted a batch and nodded with approval—a moment of triumph that confirmed I’d captured something special.
What makes this Mexican ice cream recipe particularly wonderful is its adaptability. While I’ve focused on traditional flavors like vanilla, chocolate, and cinnamon, the base recipe welcomes experimentation with tropical fruits, spices, or even chili heat for those feeling adventurous. Whether you’re serving it alongside churros for dessert or enjoying it solo on a warm afternoon, this recipe delivers consistent results that will quickly become a family favorite.
Now, let’s dive into what you’ll need to create this creamy masterpiece in your own kitchen.
Ingredients for Authentic Mexican Ice Cream
For the Base
- 2 cups heavy cream – The foundation of our Mexican ice cream, providing richness and body. Use the highest fat content available for the most authentic texture.
- 1 cup whole milk – Balances the cream for perfect scoopability. While you can substitute 2% milk, the texture won’t be quite as luxurious.
- ¾ cup granulated sugar – Traditional Mexican ice cream is slightly less sweet than American varieties. You can adjust to taste, but this amount allows the flavors to shine.
- 6 large egg yolks – These create the custard base that gives Mexican ice cream its signature richness. Farm-fresh eggs with bright orange yolks will enhance both color and flavor.
- ¼ teaspoon salt – Just enough to enhance all the flavors without tasting salty.
- 2 tablespoons corn starch – A traditional thickening agent in Mexican ice cream that creates that distinctive texture. If unavailable, substitute with 1 tablespoon of tapioca starch.
For Traditional Flavoring (choose one)
- 2 Mexican vanilla beans – Split lengthwise and seeds scraped. Mexican vanilla has distinct notes of warmth and spice that differ from Madagascar vanilla.
- ½ cup Mexican chocolate, chopped – Look for authentic Mexican chocolate with cinnamon notes, such as Ibarra or Abuelita.
- 2 cinnamon sticks (Mexican canela) – True Mexican cinnamon (canela) is softer and more delicate than cassia cinnamon.
- ¼ cup cajeta – This caramelized goat’s milk creates a wonderful dulce de leche flavor, though regular dulce de leche can be substituted.
Optional Add-ins
- ½ teaspoon ground cardamom – For a warming, aromatic dimension.
- ¼ cup toasted pepitas (pumpkin seeds) – Add at the end of churning for texture contrast.
- 2 tablespoons orange zest – Brightens chocolate or vanilla versions beautifully.
- 1 tablespoon mezcal or tequila – Adds complexity and helps maintain a softer texture when frozen.
How to Make Authentic Mexican Ice Cream
Step 1: Prepare the Custard Base
- In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar. If using vanilla beans, cinnamon sticks, or other whole spices, add them now.
- Heat the mixture over medium-low heat until it begins to steam but doesn’t boil, about 5 minutes. You’ll see tiny bubbles forming around the edge of the pan when it’s ready.
- While the cream mixture heats, in a separate bowl, whisk together the egg yolks, remaining sugar, salt, and cornstarch until smooth and pale yellow. The mixture should ribbon when you lift the whisk.
Step 2: Create the Custard
- Carefully ladle about 1 cup of the hot cream mixture into the egg mixture, whisking constantly to prevent curdling. This crucial step, called tempering, ensures your eggs don’t scramble.
- Slowly pour the tempered egg mixture back into the saucepan with the remaining cream, whisking continuously.
- Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon, about 5-7 minutes. When you run your finger across the coated spoon, it should leave a clear path that doesn’t immediately fill in.
- If using chopped Mexican chocolate, add it now and stir until completely melted and incorporated.
Step 3: Strain and Cool
- Immediately strain the custard through a fine-mesh sieve into a clean bowl to remove any potential lumps or whole spices.
- Place the bowl in an ice bath, stirring occasionally until the mixture cools to room temperature, about 20 minutes.
- Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
- Refrigerate for at least 4 hours, preferably overnight. This aging process develops the flavors and improves the final texture of your Mexican ice cream.
Step 4: Churn and Freeze
- Remove the chilled custard from the refrigerator and give it a good stir. If it seems too thick, whisk gently to loosen.
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually 20-25 minutes. The Mexican ice cream is ready when it reaches the consistency of soft serve and has increased in volume by about one-third.
- In the last minute of churning, add any mix-ins like toasted pepitas or fruit.
- Transfer to a freezer-safe container, pressing a piece of parchment paper directly onto the surface to prevent ice crystals.
- Freeze for at least 4 hours until firm. For the authentic Mexican ice cream experience, let it soften at room temperature for 5-10 minutes before serving.
Delicious Variations of Mexican Ice Cream
1. Mango Chile Mexican Ice Cream
Transform the basic recipe by adding 1 cup of fresh mango puree and ¼ teaspoon of ground chile de árbol to the custard base. The sweet-heat combination creates a refreshing contrast that’s popular in Mexican street treats.
2. Horchata Mexican Ice Cream
Infuse the milk and cream with ½ cup of rice and 1 cinnamon stick for 1 hour before straining and proceeding with the recipe. Add ¼ cup of ground almonds during the last minute of churning for authentic horchata flavor in frozen form.
3. Avocado Lime Mexican Ice Cream
Blend 2 ripe avocados with the juice of 2 limes and fold into the custard base after chilling but before churning. This creates a delightfully creamy, subtly tart variation that showcases Mexico’s beloved fruit in an unexpected way.
4. Mexican Coffee Ice Cream
Add ¼ cup of strongly brewed Mexican coffee and 1 tablespoon of ground coffee beans to the cream mixture during heating. The result is a sophisticated dessert with complex depth that pairs beautifully with chocolate desserts.
5. Tequila Almond Mexican Ice Cream
Add 3 tablespoons of good-quality añejo tequila and ½ cup of toasted, chopped almonds to the base recipe. The tequila not only adds flavor but also creates a softer texture that’s perfect for scooping.
6. Piloncillo-Cinnamon Mexican Ice Cream
Replace the granulated sugar with ¾ cup grated piloncillo (Mexican unrefined cane sugar) and add 2 teaspoons of ground canela. This combination creates a deeply flavorful ice cream with notes of caramel and warm spice.
Mexican Ice Cream
Equipment
- Mixing bowls
Ingredients
For the Base
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 6 large egg yolks
- ¼ teaspoon salt
- 2 tablespoons cornstarch
For Traditional Flavoring (choose one)
- 2 Mexican vanilla beans split and scraped
- ½ cup Mexican chocolate chopped
- 2 cinnamon sticks Mexican canela
- ¼ cup cajeta or dulce de leche
Optional Add-ins
- ½ teaspoon ground cardamom
- ¼ cup toasted pepitas
- 2 tablespoons orange zest
- 1 tablespoon mezcal or tequila
Instructions
- Prepare the Custard Base: Heat the cream, milk, and half the sugar in a saucepan until steaming. Add vanilla beans, cinnamon sticks, or chocolate if using.
- Whisk the Yolks: In a bowl, whisk egg yolks, remaining sugar, salt, and cornstarch until pale yellow.
- Temper the Eggs: Gradually add hot cream to the egg mixture, whisking to prevent curdling. Return to the saucepan and cook until thickened.
- Strain and Cool: Strain through a sieve, discard solids, and cool in an ice bath.
- Chill: Cover and refrigerate for at least 4 hours.
- Churn and Freeze: Pour into an ice cream maker and churn as per manufacturer instructions. Freeze for 4 hours.
Notes
- For Mango Chile, add 1 cup of mango puree and ¼ teaspoon of ground chile de árbol.
- For Horchata flavor, infuse the cream with ½ cup rice and 1 cinnamon stick for an hour.
- To make it softer, add a tablespoon of mezcal or tequila.
Nutrition
Frequently Asked Questions About Mexican Ice Cream
Can I make Mexican ice cream without an ice cream maker?
Yes, though the texture won’t be quite as authentic. After preparing and chilling the custard, pour it into a shallow, freezer-safe container. Freeze for 45 minutes, then vigorously stir with a fork to break up ice crystals. Repeat this process every 30 minutes for about 3-4 hours until the desired consistency is reached. The cornstarch in the recipe helps create a smoother texture even with this method.
Why is my Mexican ice cream too icy?
The most common reason is insufficient fat content. Make sure you’re using full-fat cream and whole milk. Another possibility is over-churning, which can incorporate too much air. Stop churning when the mixture reaches soft-serve consistency, not when it’s completely frozen.
How long can I store homemade Mexican ice cream?
For the best flavor and texture, enjoy your Mexican ice cream within one week. Store it in an airtight container with parchment paper pressed directly on the surface to prevent ice crystals from forming.
Can I make this recipe dairy-free?
Yes, substitute the dairy with full-fat coconut milk and coconut cream. The natural fat content helps achieve a similar creamy texture, though the flavor will have coconut notes. Add a tablespoon of avocado to enhance creaminess without affecting the flavor significantly.
Is Mexican ice cream traditionally gluten-free?
Yes, authentic Mexican ice cream is naturally gluten-free. Just be careful with add-ins like cookies or certain brands of chocolate that might contain gluten. The cornstarch used as a thickener is gluten-free, but you can also substitute with arrowroot powder if preferred.
What makes Mexican ice cream different from regular ice cream?
Mexican ice cream typically has a denser, almost elastic texture due to the cornstarch and high egg content. It also features more complex flavor profiles that often include warm spices, tropical fruits, or even savory notes like chile and corn that reflect Mexico’s diverse culinary heritage.
A Sweet Celebration of Mexican Culinary Tradition
Every time I serve this Mexican ice cream at gatherings, I’m reminded of the small paletería where I first discovered the magic of these flavors. My guests always lean in with the first spoonful, their expressions shifting from curiosity to delight as they experience the uniquely creamy texture and bold flavors. What I love most about sharing this recipe is watching how it bridges cultural experiences through something as universal as frozen dessert.
While this recipe honors traditional techniques, I encourage you to experiment and make it your own. Perhaps you’ll create a variation inspired by your favorite Mexican dessert or incorporate local seasonal ingredients for a fusion that tells your own story. Mexican ice cream isn’t just about following exact measurements—it’s about capturing the spirit of celebration and communal joy that permeates Mexican food culture.
So gather your ingredients, set aside an afternoon for this delicious project, and prepare to create not just a delicious dessert, but a memory that will linger long after the last scoop disappears.