Ninja Creami Mexican Hot Chocolate Ice Cream
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Mexican hot chocolate ice cream (or spiced hot chocolate ice cream) is the perfect ice cream for a seasonal treat! Continuing the theme of holiday-related ice creams, Alex and I decided this was one we had to try.
Having a warm cup of hot chocolate on the couch while watching a Christmas movie is one of my favorite ways to spend my evenings during the holiday season. I try not to have too much hot chocolate, but is there really any way to tell how much is too much?
Now if you're like me and want to try to make all of your favorite things in the Ninja Creami, you're going to want to give this recipe a try.
I was happy to discover making Mexican hot chocolate ice cream was easier on the Ninja Creami than I thought! We didn't need to go shopping for any special ingredients; we already had all of them in our kitchen.
The ice cream turned out super creamy and instantly reminded me of drinking spiced hot chocolate on a cold winter day.
While we didn't mix in anything marshmallow related, feel free to give it a try!
Enjoy making this ice cream and eating it under a blanket while watching a Christmas movie (or whatever else your favorite holiday tradition is)!
Want to Take the Spice Level Up a Notch?
Substitute 1/4 tsp Chili Powder for 1/8 tsp Chili Powder + 1/8 tsp Ground Cayenne Pepper.
To Make Dairy-Free Mexican Hot Chocolate Ice Cream, Use the Following:
- 1 tbsp vegan cream cheese for 1 tbsp cream cheese
- 1 cup oat milk for 1 cup whole milk
- 3/4 cup cream of coconut for 3/4 cup heavy cream
First Time Using the Ninja Creami or Looking for Tips?
While the Ninja Creami is a machine with only 7 (or 11) buttons, it can still be intimidating! Here are a few tips and tricks Alex and I have picked up since beginning our ice cream journey with the Ninja Creami!
- Can I use marshmallows as a mix-in? While marshmallows go great in a mug of hot chocolate, we've found that using them as a mix-in doesn't have the same effect. The marshmallows tend to get hard and do not mix too well throughout the ice cream. I think a marshmallow creme would perform better! But make sure not to add too much to override the delicious hot chocolate flavor!
- Can I substitute hot chocolate powder for cocoa powder? I'm going to be honest - I haven't tried this yet. However, I think it would be a fun idea to try and there's no harm in experimenting! The next time we make it I want to try doing this, and I'll update with how it goes!
- If I put the pint back into the freezer, do I need to mix the ice cream up again before enjoying? Surprisingly, no! When using the typical base ingredients (whole milk, heavy cream), re-spinning is probably best to get the ice cream back to its original creamy consistency after freezing. However, we have found when using oat milk and cream of coconut, our first spin leaves the ice cream very creamy (almost like a soft-serve texture). After putting it in the freezer for 24 hours after this original spin, the ice cream is the perfect texture to enjoy without re-spinning! My suggestion is see how the texture is without a re-spin, and re-spin only as necessary!
- What button should I use to spin my ice cream? This all depends on the consistency you’re going for! Each button operates the machine at varying speeds. For thicker concoctions (like ice cream), the ice cream button is best. However, if using eggs in the recipe (like a gelato), use the gelato button! The sorbet button is best used with fruit mixtures. For example, if mixing a can of pineapples in heavy syrup, use the sorbet button to make a delicious fruity creation! Overall, it’s something you can experiment with to find your personal preference for your ice cream consistency!
Looking for More Ninja Creami Recipes?
If you’re on the hunt for more Ninja Creami recipes, be sure to grab one of our recipe e-books, Top 25 Ninja Creami Recipes ($2.99), or the great value of over 50 recipes in Ninja Creami Cookbook: Ice Cream & Gelato Edition! Each includes favorites such as cake batter gelato, red velvet ice cream, Shirley Temple ice cream, and many more!
If you’re like us and are running out of ice cream storage containers, grab a two-pack of Ninja Creami pints to keep your freezer full with all of your ice cream creations!
Or if you don't have a Ninja Creami and are on the fence about getting one, check out my honest review!
Do You Want to Make Your Own Ninja Creami Cookbook?
If you want to make your own version of a Ninja Creami cookbook, check out our Ninja Creami Recipe Page Template! Besides the fun design, it has space to write the spin setting, number of servings, ingredients, directions, and notes (everything a Creami recipe needs)!
Mexican hot chocolate ice cream takes hot chocolate and spices it up a level. By adding cinnamon, chili powder, and the optional cayenne pepper, this ice cream tastes like hot chocolate with a delicious kick!
To make this recipe in the Ninja Creami Deluxe, multiply all ingredients by 1.5
Note: 1 serving = 1 pint
- 1 tbsp Cream Cheese
- 2 tbsp Unsweetened Cocoa Powder
- 1 tsp Vanilla Extract
- 1/3 cup Granulated Sugar
- 1 cup Whole Milk
- 3/4 cup Heavy Cream
- 1/4 tsp Ground Cinnamon
- 1/4 tsp Chili Powder
Place 1 tbsp cream cheese in a medium bowl and microwave for 5-10 seconds. If the cream cheese was in the fridge, these 5-10 seconds in the microwave will help soften it up to mix well with the other ingredients.
Combine cream cheese with 1 tsp vanilla extract, 1/3 cup granulated sugar, and 2 tbsp unsweetened cocoa powder. Whisk until the ingredients are mixed together.
Whisk in 1/4 tsp ground cinnamon and 1/4 tsp chili powder. If looking for extra spice, substitute 1/4 tsp chili powder for 1/8 tsp chili powder + 1/8 tsp ground cayenne pepper.
Slowly whisk in 1 cup whole milk and 3/4 cup heavy cream.
Pour the mixture into a Ninja Creami pint container, ensuring it does not go over the max fill line.
Freeze the pint for 24 hours, making sure it is placed on a flat surface in the freezer.
After 24 hours, remove the pint from the freezer, and plug in your Ninja Creami machine! Time for the magic.
Remove the lid from the pint and grab the Ninja Creami outer bowl. Place the pint securely into the outer bowl and cover with the lid. Once the lid is on, place the outer bowl into the machine, twisting to the right until it locks into place. Press the "Ice Cream" button and (try to) wait patiently for the creamy treat coming your way.
Once the process is finished, press and hold the button on the left side of the Creami to twist the bowl to the left and remove it from the machine. Twist the lid off of the outer bowl and remove the pint.
Now your Mexican hot chocolate ice cream is ready to enjoy!
If you don't like following recipes, don't worry - you can customize it however you want! We personally use oat milk and coconut cream to avoid most of the dairy, and it's some of the best ice cream we've ever had.
If you liked this recipe, check out our other holiday recipe for white chocolate peppermint ice cream here.
Thank you for using the recipe!