Mexican Chocolate Pudding Ice Cream

5 Feb

So I absolutely love Mexican chocolate ice cream, but doing the whole sha-bang with tempering the eggs is kind of a pain in the ass, takes a while, is cholesterol-laden, etc. So instead, I whipped up something totally fun but easier. I went a little crazy with the cayenne (put like 12 dashes of the stuff in here) and it’s pretty hot on the tongue, but will be amazing with a dollop of cool whip on top. Mmmm.


  • 1 c almond milk
  • 3/4 c coconut milk (like SoDelicious brand, not the super thick stuff that comes in a can)
  • 1 c skim milk
  • 1 oz semi-sweet chocolate
  • cayenne to taste
  • 1/4 tsp cinnamon
  • 2 tbsp corn starch
  • 2 tbsp cold skim milk (separate from milks above)
  • 1 packet of Jello chocolate fudge pudding mix (sugar-free)


  • Heat milks, 1 oz chocolate, cayenne, and cinnamon in saucepan on medium/high  heat, until thoroughly melted and simmering, stirring often so it doesn’t burn on the bottom
  • Mix corn starch with cold skim milk in a small bowl until corn starch is fully mixed in. Add corn starch mixture into hot saucepan (when milks are simmering). Whisk for a minute, until saucepan mixture begins to thicken a bit. Take off heat.
  • Put into a metal bowl and cool with an ice bath until room temp or slightly cooler.
  • Add pudding mix. This will thicken the mixture substantially, so you might want to add a smidge more milk at this time. [If you wanted to, you could definitely stop the recipe here, and eat this as a pudding instead of an ice cream!]
  • Put everything into your ice cream maker for ~10-15 min, or until icy and delicious.

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