Cinnamon Chocolate-Coconut Ice Cream

After a Mexican meal, there’s something comforting about settling in with a cool scoop of ice cream. Chocolate and coconut make this one rich and creamy, while cinnamon adds a gentle warmth to the finish. The cinnamon gives the chocolate a little of the familiar character of Mexican hot chocolate. For a bolder dessert, the optional ghost pepper or habanero variation brings a gradual, fruity heat.

Ingredients

• 1 (13.66 oz / 403 ml) can full-fat coconut milk
• 1 cup (240 g) whole milk
• ⅔ cup (135 g) granulated sugar, divided
• ¼ cup (22 g) unsweetened Dutch-process cocoa powder
• 1 tsp ground cinnamon (about 2.5 g)
• about ⅞ oz (25 g) dark chocolate, finely shaved or chopped
• 4 large egg yolks
• ¼ tsp table salt
• ½ tsp vanilla bean paste

Directions

Prepare the Chocolate Base

In a medium saucepan, whisk together the cocoa powder, cinnamon, and ⅓ cup (about 67 g) of the sugar. Whisk in about ½ cup (120 ml) of the coconut milk until smooth. Heat over medium-low heat, whisking occasionally, until the mixture reaches about 150°F (66°C). Add the dark chocolate and stir until completely melted. Stir in the remaining coconut milk, whole milk, and salt.

Prepare the Custard

In a separate bowl, whisk the egg yolks with the remaining sugar until smooth. Slowly whisk some of the warm chocolate mixture into the yolks to temper them. Gradually whisk the tempered yolks back into the saucepan. Cook over medium-low heat, stirring constantly, until the custard reaches 175°F (79°C). Do not let it boil. Remove from the heat and stir in the vanilla bean paste.

Chill and Churn

Cool the custard, then cover and refrigerate until thoroughly chilled, preferably at least 6 hours or overnight. Churn according to your ice cream maker’s instructions. Transfer to a freezer-safe container and freeze until firm enough to scoop.

Yield: About 1 quart (950 ml).

Notes

Variations

• Ghost Pepper or Habanero: For a spicy version, add 1 g fresh ghost pepper or 2 g fresh habanero to the chocolate base when it reaches about 150°F (66°C). Continue with the recipe. After tempering the yolks and returning them to the saucepan, heat gently until the pepper’s flavor and heat are noticeable. Strain out the pepper, return the custard to the saucepan, and cook to 175°F (79°C). The original chocolate-coconut recipe uses 1 g ghost pepper; 1.5 g gives a hotter result. Pepper heat varies, so remove it sooner for a milder flavor. Wear gloves when handling peppers.

Serving Suggestions

• Serve in small scoops after a Mexican meal.
• Lightly dust each serving with ground cinnamon for extra aroma.

Make-Ahead & Storage

• The custard can be prepared up to 24 hours ahead and refrigerated before churning.
• Store the finished ice cream in a tightly covered container in the freezer. Let it stand at room temperature for 5–10 minutes before scooping, if needed.