26+ Delicious Mexican Ice Cream Dessert Recipes to Satisfy Your Sweet Tooth

Mexican ice cream desserts are a delightful fusion of rich, creamy textures and bold, vibrant flavors.

With their roots deeply embedded in traditional Mexican ingredients like cinnamon, vanilla, mango, avocado, and chili, these frozen treats are perfect for anyone looking to explore unique, sweet, and savory combinations.

From the creamy richness of Horchata Ice Cream to the spicy kick of Mango Chili Sorbet, Mexican desserts never fail to surprise and tantalize your taste buds.

In this article, we’ve compiled over 26 mouthwatering Mexican ice cream dessert recipes that offer something for every palate—whether you’re a fan of fruity sorbets, rich custards, or unique twists on classic favorites.

So, get ready to experience the irresistible fusion of heat, spice, and sweetness that Mexican-inspired ice cream desserts bring to your table!

26+ Delicious Mexican Ice Cream Dessert Recipes to Satisfy Your Sweet Tooth

Whether you’re hosting a summer party or simply craving a sweet and refreshing dessert, these 26+ Mexican ice cream recipes are sure to satisfy every craving.

From the cool and creamy goodness of Avocado Lime Ice Cream to the zesty twist of Mexican Mango Sorbet, these treats bring authentic Mexican flavors straight to your freezer.

Not only do they offer a refreshing respite from the heat, but they also deliver bold, exciting flavors that showcase the diverse culinary culture of Mexico.

So, why not step outside your comfort zone and try one of these deliciously different desserts?

After all, there’s no better way to indulge in something truly special than with the irresistible flavors of Mexico!

Mexican Churro Ice Cream Sundae

This dessert is a heavenly fusion of crispy cinnamon-sugar churros with creamy vanilla ice cream. The churros are freshly made, warm and crunchy, creating a perfect contrast with the smooth ice cream. This delightful treat is drizzled with rich chocolate sauce and topped with whipped cream, creating a deliciously indulgent experience.

Ingredients:

• 1 cup water
• 1/4 cup butter
• 1 cup all-purpose flour
• 1/4 tsp salt
• 1 tsp vanilla extract
• 2 large eggs
• 1/2 cup sugar
• 1 tbsp cinnamon
• 4 cups vanilla ice cream
• Chocolate sauce, for drizzling
• Whipped cream, for topping

Instructions:

1. In a saucepan, bring water and butter to a boil. Once boiling, stir in the flour and salt until the mixture forms a dough.
2. Remove from heat and allow the dough to cool for a few minutes. Stir in vanilla extract and then mix in the eggs, one at a time, until smooth.
3. Heat oil in a frying pan to 350°F (175°C). Transfer the dough into a piping bag fitted with a star tip.
4. Pipe small churros into the hot oil and fry for 2-3 minutes, turning until golden brown. Remove and drain on paper towels.
5. In a small bowl, mix sugar and cinnamon. Roll the churros in the cinnamon-sugar mixture.
6. To assemble, place a scoop of vanilla ice cream in a bowl or sundae glass. Break the churros into smaller pieces and add them on top. Drizzle with chocolate sauce and top with whipped cream.

The Mexican Churro Ice Cream Sundae is a perfect marriage of textures and flavors, offering a satisfying crunch with each bite of churro, and a smooth, creamy ice cream to balance it out. The chocolate sauce and whipped cream elevate the experience, making this dessert a go-to choice for any occasion. It’s an ideal treat for churro lovers and anyone who enjoys a fusion of traditional Mexican and contemporary dessert flavors.

Mexican Horchata Ice Cream

Horchata, a classic Mexican drink made with rice, cinnamon, and vanilla, is transformed into a creamy ice cream in this recipe. It carries all the familiar flavors of the beverage, enhanced by a rich, velvety texture. This ice cream is refreshing and perfect for hot days or as a unique dessert for special gatherings.

Ingredients:

• 1 cup rice (short-grain preferred)
• 2 1/2 cups water
• 1/2 cup milk
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 3/4 cup sugar
• 1/4 tsp salt

Instructions:

1. Rinse the rice under cold water until the water runs clear. In a large bowl, combine the rice and 2 cups of water. Let it soak for about 4 hours or overnight.
2. After soaking, drain the rice and place it in a blender with the remaining 1/2 cup water. Blend until the rice is finely ground.
3. In a saucepan, combine the rice mixture with milk, heavy cream, sugar, cinnamon, and salt. Bring it to a simmer over medium heat, stirring constantly.
4. Once the sugar has dissolved and the mixture has heated through, remove from heat and let it cool to room temperature. Stir in vanilla extract.
5. Pour the cooled mixture into an ice cream maker and churn according to the manufacturer’s instructions. Transfer to an airtight container and freeze for at least 4 hours before serving.

Mexican Horchata Ice Cream is a delightful dessert that combines the creamy and cinnamon-rich flavors of horchata with the smoothness of homemade ice cream. The subtle sweetness and spice make it a unique offering that’s bound to impress at any dessert table. It’s an excellent way to enjoy a classic Mexican beverage in a refreshing frozen form.

Mexican Paletas de Mango y Chile (Mango and Chile Popsicles)

Mango and chile popsicles, known as paletas, are a refreshing treat that embodies the sweet, tangy, and spicy flavors of Mexico. These popsicles are made with ripe mangoes and a hint of chili powder, creating a tantalizing balance of flavors. They are easy to make and provide a cooling yet zesty kick, perfect for a hot summer day.

Ingredients:

• 3 ripe mangoes, peeled and chopped
• 1/4 cup lime juice
• 1/4 cup sugar
• 1/2 tsp chili powder (or more to taste)
• Pinch of salt
• 1/4 tsp Tajín (optional, for extra spice)

Instructions:

1. In a blender, combine the mangoes, lime juice, sugar, chili powder, and salt. Blend until smooth.
2. Taste the mixture and adjust the sweetness or spice level, adding more sugar or chili powder if desired.
3. Pour the mango mixture into popsicle molds, leaving a small space at the top for expansion. Insert sticks and freeze for at least 4 hours, or until solid.
4. Once frozen, run warm water over the outside of the popsicle molds to help release the paletas.
5. If desired, sprinkle Tajín on top of the popsicles before serving for an added zing.

These Mexican Paletas de Mango y Chile are the perfect fusion of sweet and spicy, providing a tropical twist on traditional popsicles. The fresh mango provides a smooth and fruity base, while the chili powder and Tajín offer a bold, spicy kick. These paletas are ideal for anyone craving a flavorful, homemade frozen treat that combines the essence of Mexican street food with the joy of a cool summer snack.

Mexican Chocolate Ice Cream

This rich and indulgent Mexican Chocolate Ice Cream is infused with the warm spices of cinnamon and a subtle kick of chili powder. The deep, bittersweet flavor of Mexican chocolate is the star of the show, creating a dessert that’s creamy, velvety, and full of complex flavor. Perfect for those who enjoy a little heat with their sweetness, this ice cream offers a unique twist on a traditional chocolate dessert.

Ingredients:

• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup sugar
• 1 tsp vanilla extract
• 4 oz Mexican chocolate, chopped (such as Ibarra or Abuelita)
• 1/2 tsp ground cinnamon
• 1/4 tsp chili powder (optional, for a subtle spice)
• Pinch of salt
• 4 large egg yolks

Instructions:

1. In a saucepan, combine the milk, heavy cream, sugar, vanilla extract, cinnamon, and chili powder (if using). Heat the mixture over medium heat until it begins to steam, but do not bring it to a boil.
2. Add the chopped Mexican chocolate to the mixture and stir until fully melted and smooth.
3. In a separate bowl, whisk the egg yolks. Gradually temper the eggs by adding a small amount of the warm chocolate mixture to the yolks while whisking continuously.
4. Slowly pour the egg yolk mixture back into the saucepan, stirring constantly. Cook over medium heat, stirring frequently, until the custard thickens and coats the back of a spoon (about 5-7 minutes).
5. Pour the custard through a fine mesh sieve into a clean bowl to remove any solids. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight.
6. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions. Transfer to an airtight container and freeze for at least 4 hours before serving.

Mexican Chocolate Ice Cream is a decadent treat that brings together the rich, robust flavors of Mexican chocolate with the warmth of cinnamon and a hint of spice. It’s a perfect dessert for chocolate lovers who crave something beyond the usual, offering a deep and comforting experience with every bite. This ice cream is sure to impress with its unique blend of flavors, making it an unforgettable addition to your dessert repertoire.

Mexican Strawberries and Cream (Fresas con Crema)

Fresas con Crema, a beloved Mexican dessert, is a simple yet indulgent treat that combines fresh strawberries with a creamy, sweetened mixture. This dessert is often served chilled and is perfect for warm weather or as a refreshing snack. The creaminess of the mixture, enhanced by a touch of vanilla and a sprinkle of cinnamon, pairs perfectly with the sweet, juicy strawberries.

Ingredients:

• 2 cups fresh strawberries, hulled and sliced
• 1 cup sour cream
• 1/2 cup heavy cream
• 1/4 cup sweetened condensed milk
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1 tbsp sugar (optional, for extra sweetness)

Instructions:

1. In a large bowl, mix the sour cream, heavy cream, sweetened condensed milk, vanilla extract, and cinnamon. Stir until smooth.
2. Taste the mixture and add sugar if you prefer a sweeter cream. Mix well to combine.
3. Gently fold the sliced strawberries into the cream mixture, making sure the strawberries are evenly coated.
4. Cover the bowl and refrigerate for at least 30 minutes to chill.
5. Serve chilled, either on its own or as a topping for cakes, ice cream, or other desserts.

Mexican Strawberries and Cream is a light yet indulgent dessert that’s perfect for any occasion. The creamy texture of the sour cream and heavy cream blend beautifully with the fresh, tart strawberries, making each bite refreshing and satisfying. With a touch of vanilla and cinnamon, this dessert captures the essence of Mexican flavor in its simplest and most delicious form. It’s a must-try for anyone who enjoys creamy, fruity desserts that offer both sweetness and a little tang.

Mexican Pineapple and Coconut Sorbet

This Mexican Pineapple and Coconut Sorbet is a tropical delight, combining the sweet and tangy flavors of fresh pineapple with the rich, smooth taste of coconut. The combination of these fruits creates a refreshing and naturally sweet frozen treat, perfect for hot days. It’s a lighter, dairy-free alternative to ice cream, making it an excellent option for those looking for a refreshing and vegan-friendly dessert.

Ingredients:

• 3 cups fresh pineapple, chopped
• 1 cup coconut milk (full-fat for a creamier texture)
• 1/4 cup coconut sugar or regular sugar
• 1 tbsp lime juice
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a blender or food processor, combine the pineapple, coconut milk, coconut sugar, lime juice, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
2. Taste the mixture and adjust the sweetness by adding more sugar if needed.
3. Pour the mixture into a shallow dish or ice cream maker. If using a shallow dish, freeze the mixture, stirring every 30 minutes to break up any ice crystals until the sorbet reaches a smooth, scoopable texture (about 2-3 hours).
4. If using an ice cream maker, churn the mixture according to the manufacturer’s instructions and freeze for an additional 1-2 hours.
5. Serve in bowls or as a refreshing dessert after a meal.

Mexican Pineapple and Coconut Sorbet is a refreshing, tropical dessert that provides a cool and satisfying end to any meal. The natural sweetness of the pineapple combined with the smooth richness of coconut creates a vibrant, flavorful treat that feels like a vacation in every bite. It’s a great option for those seeking a lighter, dairy-free frozen dessert that still delivers big on taste and refreshment. Perfect for the summer or any time you’re craving something sweet and tangy with a tropical flair.

Mexican Cajeta Ice Cream

Cajeta is a traditional Mexican caramel sauce made from goat’s milk, and when transformed into ice cream, it brings a rich, velvety sweetness with a hint of toasted vanilla and cinnamon. This ice cream offers a unique and indulgent dessert experience that pairs wonderfully with warm pastries or is simply perfect on its own. Its sweet, smooth texture and deeply rich flavor make it a standout treat.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup cajeta (store-bought or homemade)
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 4 large egg yolks
• Pinch of salt

Instructions:

1. In a saucepan, combine the cream, milk, and sugar. Heat the mixture over medium heat until it begins to steam, but do not let it boil.
2. Stir in the cajeta, vanilla extract, and cinnamon, and continue to heat until the mixture is fully combined and smooth.
3. In a separate bowl, whisk the egg yolks and temper them by slowly adding a small amount of the hot cream mixture to the yolks while whisking constantly.
4. Gradually pour the egg yolk mixture back into the saucepan, stirring constantly. Cook over medium heat until the custard thickens and coats the back of a spoon, about 5-7 minutes.
5. Remove from heat and strain the custard through a fine mesh sieve to remove any solids. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
6. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions. Transfer to an airtight container and freeze for at least 4 hours before serving.

Mexican Cajeta Ice Cream is a rich and indulgent dessert that showcases the unique flavors of cajeta, offering a delightful balance of sweetness, caramel, and cinnamon. The creamy texture combined with the deep, rich flavor makes this ice cream a true treat for the senses. It’s perfect for those who appreciate the delicious complexity of traditional Mexican caramel, making it an unforgettable dessert for any occasion.

Mexican Tamarind Popsicles (Paletas de Tamarindo)

These tangy and sweet tamarind popsicles, or paletas de tamarindo, are a popular Mexican frozen treat that bursts with unique flavor. The sweet-and-sour tamarind pulp is blended with sugar, lime, and a hint of chili powder, creating a refreshing and slightly spicy treat that’s perfect for cooling off on a hot day. These popsicles offer a truly distinctive taste and are a great way to experience a traditional Mexican flavor.

Ingredients:

• 1/2 cup tamarind pulp (available at Mexican grocery stores)
• 1/2 cup water
• 1/2 cup sugar
• 1/4 cup lime juice
• 1/2 tsp chili powder (optional, for a kick)
• Pinch of salt

Instructions:

1. In a small saucepan, combine the tamarind pulp, water, and sugar. Heat over medium heat, stirring occasionally, until the tamarind pulp dissolves and the mixture becomes a syrupy consistency (about 5-7 minutes).
2. Remove from heat and let the mixture cool slightly. Stir in lime juice, chili powder (if using), and salt.
3. Taste the mixture and adjust sweetness or spice level by adding more sugar or chili powder if desired.
4. Pour the tamarind mixture into popsicle molds and insert sticks. Freeze for at least 4 hours, or until solid.
5. To release the paletas from the molds, run warm water over the outside of the molds for a few seconds.
6. Serve immediately or store in an airtight container in the freezer for later.

Mexican Tamarind Popsicles are a deliciously unique treat that delivers a sweet-and-sour flavor profile with a touch of spice. The tamarind pulp gives the popsicles their distinct tanginess, while the lime and chili powder add complexity and an extra layer of flavor. These paletas are perfect for those looking to experience a taste of authentic Mexican frozen desserts, offering a refreshing and fun twist on traditional fruit popsicles.

Mexican Cucumber and Lime Sorbet

This light and refreshing Mexican Cucumber and Lime Sorbet combines the cool, mild flavor of cucumber with the bright, tangy notes of lime for a perfectly balanced frozen dessert. A touch of chili powder adds a slight heat that elevates the flavors, making this sorbet a unique treat for those who love a balance of sweet, tart, and spicy. It’s an ideal dessert to cleanse the palate or enjoy as a cool snack on a warm day.

Ingredients:

• 2 large cucumbers, peeled and chopped
• 1/2 cup fresh lime juice
• 1/2 cup sugar
• 1/4 tsp chili powder (optional, for a slight kick)
• 1/4 tsp salt
• 1 cup water

Instructions:

1. In a blender, combine the cucumber, lime juice, sugar, chili powder, salt, and water. Blend until smooth and well combined.
2. Taste the mixture and adjust the sweetness by adding more sugar if necessary. You can also add more lime juice for extra tartness.
3. Pour the mixture into a shallow dish or an ice cream maker. If using a shallow dish, freeze the mixture, stirring every 30 minutes to break up any ice crystals until the sorbet is smooth and scoopable (about 2-3 hours).
4. If using an ice cream maker, churn the mixture according to the manufacturer’s instructions and freeze for an additional 1-2 hours.
5. Once the sorbet is ready, scoop into bowls and serve immediately or store in an airtight container in the freezer.

Mexican Cucumber and Lime Sorbet is a refreshing, zesty dessert that combines the cooling effect of cucumber with the bold brightness of lime. The addition of chili powder offers a delightful hint of spice, making this sorbet a truly distinctive treat. It’s perfect for those looking for a light, dairy-free, and refreshing dessert that offers both cooling relief and a little kick.

Mexican Mango and Chili Sorbet

This Mexican Mango and Chili Sorbet is a tantalizing combination of ripe mango sweetness and the bold kick of chili powder. Known as paleta de mango con chile, this sorbet brings a burst of tropical flavor with a slight heat that tingles the taste buds. Perfect for hot summer days, this dessert is a refreshing and fun way to enjoy a traditional Mexican flavor combo that plays with sweet, spicy, and tangy notes.

Ingredients:

• 3 ripe mangoes, peeled and chopped
• 1/2 cup fresh lime juice
• 1/2 cup sugar
• 1/4 tsp chili powder (or more for extra spice)
• 1/4 tsp salt
• 1/2 cup water

Instructions:

1. In a blender, combine the chopped mangoes, lime juice, sugar, chili powder, salt, and water. Blend until smooth and creamy.
2. Taste the mixture and adjust the sweetness by adding more sugar or lime juice if necessary.
3. Pour the mango mixture into popsicle molds or a shallow dish if you prefer a scoopable sorbet.
4. Freeze the mixture for at least 4 hours, or until solid in the molds.
5. If using a shallow dish, scrape the sorbet every 30 minutes to break up the ice crystals and achieve a smoother texture.
6. Once frozen, release the popsicles from the molds or scoop the sorbet into bowls and serve.

Mexican Mango and Chili Sorbet is a flavor-packed dessert that brings the best of tropical fruit and spicy kick. The smooth, sweet mango and tangy lime are complemented by the savory heat of chili powder, creating a refreshing, unforgettable treat. It’s the perfect dessert for those who love the sweet-and-spicy flavor combinations found in Mexican cuisine, making this sorbet an excellent choice for a unique and cooling treat.

Mexican Horchata Ice Cream

Horchata is a classic Mexican drink made from rice, cinnamon, and vanilla, and when turned into ice cream, it transforms into a creamy, comforting treat. Mexican Horchata Ice Cream has the perfect balance of spiced warmth and vanilla sweetness, making it a nostalgic and comforting dessert. This ice cream is ideal for fans of cinnamon and vanilla flavors and is a perfect way to enjoy the flavors of this beloved Mexican drink in frozen form.

Ingredients:

• 1 cup rice (preferably long-grain)
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup sugar
• 1 tsp cinnamon
• 1/2 tsp vanilla extract
• Pinch of salt
• 4 large egg yolks

Instructions:

1. In a medium bowl, soak the rice in 2 cups of warm water for about 2 hours. After soaking, drain the rice and blend it with 1 cup of water in a blender until smooth.
2. In a saucepan, heat the milk, heavy cream, sugar, cinnamon, vanilla extract, and salt over medium heat until steaming.
3. Strain the blended rice mixture into the saucepan, discarding the rice pulp. Stir to combine the ingredients and heat until it begins to simmer, but don’t let it boil.
4. In a separate bowl, whisk the egg yolks, then slowly add a small amount of the hot milk mixture to temper the eggs. Gradually whisk the egg yolks back into the saucepan.
5. Cook over medium heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes).
6. Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
7. Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions. Freeze the ice cream for at least 4 hours before serving.

Mexican Horchata Ice Cream brings the beloved flavors of the traditional Mexican drink into a creamy and comforting frozen dessert. The combination of rice, cinnamon, and vanilla makes for a delicately spiced, smooth ice cream that’s perfect for cooling off on a hot day or as an indulgent treat after dinner. This ice cream is a wonderful way to introduce the rich flavors of Mexican horchata into a new dessert form, offering a delicious fusion of tradition and innovation.

Mexican Churro Ice Cream Sandwiches

Mexican Churro Ice Cream Sandwiches take the classic churro to a whole new level by sandwiching creamy vanilla or cinnamon ice cream between two crisp, cinnamon-sugar coated churros. This fun and indulgent dessert combines the warm, crunchy texture of churros with the cool, smooth sensation of ice cream, making it a perfect treat for any occasion. It’s a fantastic way to enjoy churros in a more decadent and satisfying form.

Ingredients:

• 1 batch of churros (see recipe below)
• 2 cups vanilla or cinnamon ice cream
• 1/4 cup sugar
• 1 tsp cinnamon (for the coating)

Churro Recipe:

• 1 cup water
• 1/2 cup butter
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup all-purpose flour
• 2 large eggs
• Oil for frying

Instructions:

1. To make the churros, heat water, butter, vanilla extract, and salt in a saucepan over medium heat until the butter melts and the mixture comes to a boil. Remove from heat and stir in the flour until the dough comes together.
2. Let the dough cool slightly before adding the eggs, one at a time, mixing well after each addition until smooth.
3. Heat oil in a deep pan over medium-high heat. Using a piping bag fitted with a star tip, pipe strips of dough into the hot oil, frying until golden brown (about 2-3 minutes). Remove and drain on paper towels.
4. Mix sugar and cinnamon in a shallow bowl and roll the churros in this mixture while they are still warm.
5. To assemble the ice cream sandwiches, slice the churros in half lengthwise. Place a scoop of ice cream between two churro halves, pressing gently to sandwich together.
6. Serve immediately or freeze the sandwiches for a firmer texture before serving.

Mexican Churro Ice Cream Sandwiches are a fun and creative twist on the traditional churro, combining the crispy, cinnamon-sugar coating with the creamy richness of ice cream. This dessert is a perfect fusion of textures, with the crunchy churros contrasting beautifully with the smooth, cold ice cream. It’s an ideal treat for sharing at parties or special occasions, bringing together two beloved Mexican desserts in a new and exciting way.

Mexican Chocolate and Almond Ice Cream

Mexican Chocolate and Almond Ice Cream offers a rich, decadent dessert that blends the deep flavors of Mexican chocolate with the crunchy texture of almonds. Infused with a touch of cinnamon and a hint of vanilla, this ice cream captures the essence of traditional Mexican chocolate and delivers a delightful balance of creaminess, spice, and nutty texture. Perfect for those who love indulgent and flavorful desserts, this ice cream brings a unique twist to a classic treat.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 4 oz Mexican chocolate, chopped
• 1/2 cup slivered almonds, toasted
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• Pinch of salt
• 4 large egg yolks

Instructions:

1. In a saucepan, combine the cream, milk, sugar, and cinnamon. Heat over medium heat until the mixture begins to steam but does not boil.
2. Add the chopped Mexican chocolate and stir until completely melted and the mixture is smooth.
3. In a separate bowl, whisk the egg yolks. Gradually pour a small amount of the hot cream mixture into the yolks to temper them, then slowly whisk the egg yolk mixture back into the saucepan.
4. Continue cooking the custard over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes).
5. Remove the saucepan from the heat and strain the custard through a fine mesh sieve to remove any solids.
6. Stir in the vanilla extract and toasted almonds, then allow the mixture to cool to room temperature.
7. Refrigerate the custard for at least 4 hours or overnight to chill.
8. Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions. Freeze for at least 4 hours before serving.

Mexican Chocolate and Almond Ice Cream is a rich and flavorful dessert that marries the deep, spiced flavor of Mexican chocolate with the crunchy texture of toasted almonds. The addition of cinnamon and vanilla enhances the chocolate, creating a dessert that is both indulgent and comforting. This ice cream is a perfect choice for those looking to enjoy the flavors of traditional Mexican chocolate in a refreshing frozen treat, offering a taste experience that is both exotic and familiar.

Mexican Pineapple and Jalapeño Sorbet

This refreshing and bold Mexican Pineapple and Jalapeño Sorbet blends the natural sweetness of ripe pineapple with the fiery heat of jalapeño, creating a unique and exciting flavor profile. The perfect balance of sweet and spicy, this sorbet is inspired by the popular Mexican street snack of pineapple with chili and lime. It’s a fun and vibrant treat, perfect for those who enjoy adventurous flavors that challenge the palate.

Ingredients:

• 4 cups fresh pineapple, chopped
• 1/4 cup fresh lime juice
• 1/2 cup sugar
• 1 small jalapeño, seeds removed and finely chopped
• Pinch of salt
• 1/2 cup water

Instructions:

1. In a blender, combine the chopped pineapple, lime juice, sugar, jalapeño, salt, and water. Blend until smooth and fully combined.
2. Taste the mixture and adjust the sweetness with more sugar if needed or the heat with extra jalapeño.
3. Pour the mixture into a shallow dish or an ice cream maker if you prefer a smoother texture.
4. Freeze for at least 4 hours, stirring every 30 minutes if using a shallow dish to prevent large ice crystals from forming.
5. Once frozen, serve the sorbet immediately, or store it in an airtight container in the freezer for later enjoyment.

Mexican Pineapple and Jalapeño Sorbet is a bold and refreshing dessert that combines the sweetness of pineapple with the kick of jalapeño, offering a unique balance of flavors. The lime and salt further elevate the tropical fruit, making each bite a lively mix of sweet, tangy, and spicy. This sorbet is an excellent choice for those who love exploring adventurous flavor combinations and offers a fun way to experience the traditional Mexican street snack in frozen form.

Mexican Lime and Coconut Ice Cream

Mexican Lime and Coconut Ice Cream combines the zesty freshness of lime with the rich, tropical flavor of coconut. This ice cream captures the essence of the warm Mexican coastline with its smooth, creamy texture and refreshing, citrusy kick. The addition of coconut provides a subtle chewiness that contrasts beautifully with the creamy base, making it a perfect dessert to enjoy on a hot day or as a tropical treat for any occasion.

Ingredients:

• 1 cup coconut milk (canned)
• 1 cup heavy cream
• 1/2 cup sugar
• 1/2 cup shredded coconut, toasted
• 1/4 cup fresh lime juice
• Zest of 2 limes
• 4 large egg yolks
• Pinch of salt

Instructions:

1. In a saucepan, combine the coconut milk, heavy cream, sugar, and salt. Heat over medium heat until steaming, but not boiling.
2. In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the hot cream mixture into the yolks to temper them, then whisk the yolk mixture back into the saucepan.
3. Cook the custard over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes).
4. Remove from heat and strain the custard through a fine mesh sieve into a clean bowl to remove any solids.
5. Stir in the lime juice, lime zest, and toasted coconut. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
6. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions. Freeze for at least 4 hours before serving.

Mexican Lime and Coconut Ice Cream is a vibrant and refreshing dessert that brings together the zesty, tangy flavor of lime and the tropical richness of coconut. The combination of creamy texture and citrus notes makes for a perfectly balanced treat, while the toasted coconut adds an extra layer of flavor and texture. This ice cream is ideal for those seeking a bright, tropical-inspired dessert that is both indulgent and refreshing.

Mexican Cinnamon Vanilla Ice Cream

Mexican Cinnamon Vanilla Ice Cream is a velvety and indulgent treat that combines the warmth of cinnamon with the classic smoothness of vanilla ice cream. Infused with a dash of Mexican cinnamon, this ice cream brings a comforting spice that elevates the natural sweetness of vanilla. With its rich, creamy texture and the aromatic flavor of cinnamon, this dessert is a delightful twist on a classic, making it perfect for any season.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup sugar
• 1 tsp Mexican cinnamon (or regular cinnamon)
• 1 tsp vanilla extract
• Pinch of salt
• 4 large egg yolks

Instructions:

1. In a saucepan, combine the cream, milk, sugar, cinnamon, and salt. Heat over medium heat, stirring occasionally, until the mixture begins to steam but does not boil.
2. In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the hot milk mixture into the yolks to temper them, then whisk the yolks back into the saucepan.
3. Cook the custard over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes).
4. Remove from heat and strain the custard through a fine mesh sieve into a clean bowl to remove any cinnamon chunks.
5. Stir in the vanilla extract and allow the mixture to cool to room temperature.
6. Refrigerate the custard for at least 4 hours or overnight.
7. Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions. Freeze for at least 4 hours before serving.

Mexican Cinnamon Vanilla Ice Cream is the perfect dessert for those who appreciate the cozy and spicy flavors of Mexican cinnamon. This ice cream brings the richness of vanilla to life with the addition of cinnamon, offering a warming and satisfying experience. Whether served alone or paired with a dessert like churros, it’s an indulgent treat that’s sure to please.

Mexican Strawberry and Lime Sorbet

Mexican Strawberry and Lime Sorbet combines the natural sweetness of fresh strawberries with the tangy, refreshing flavor of lime. This vibrant, fruit-forward dessert embodies the refreshing qualities of a Mexican paleta de fresa y limón, making it a perfect treat for hot summer days or whenever you crave a cooling, citrusy indulgence. The balance of sweet strawberries and zesty lime creates a bright, flavorful sorbet that everyone will enjoy.

Ingredients:

• 4 cups fresh strawberries, hulled
• 1/4 cup fresh lime juice
• 1/2 cup sugar
• 1/4 cup water
• Zest of 1 lime

Instructions:

1. In a blender, combine the fresh strawberries, lime juice, lime zest, sugar, and water. Blend until smooth.
2. Taste the mixture and adjust the sweetness if needed by adding more sugar or lime juice.
3. Pour the strawberry-lime mixture into a shallow dish or popsicle molds.
4. Freeze the mixture for at least 4 hours or until firm. If using a shallow dish, scrape the sorbet every 30 minutes to create a smoother texture.
5. Once frozen, serve immediately or store in an airtight container in the freezer for later enjoyment.

Mexican Strawberry and Lime Sorbet is a refreshing, light dessert that balances the sweet, fruity flavor of strawberries with the tart, invigorating taste of lime. This sorbet is a perfect choice for those looking to enjoy a dairy-free frozen treat that’s both zesty and sweet. Its vibrant colors and lively flavors make it an ideal treat for summer gatherings or as a palate cleanser after a spicy Mexican meal.

Mexican Tequila and Lime Ice Cream

Mexican Tequila and Lime Ice Cream is a bold and sophisticated frozen dessert that incorporates the classic flavors of tequila and lime, creating a creamy, tangy treat with an adult twist. The slight kick of tequila, paired with the zesty lime, gives this ice cream an unexpected yet delightful flavor. It’s perfect for those looking to enjoy a refreshing dessert with a hint of excitement, making it ideal for special occasions or as a fun treat after a Mexican-inspired meal.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup sugar
• 1/4 cup fresh lime juice
• Zest of 2 limes
• 2 tbsp tequila
• Pinch of salt
• 4 large egg yolks

Instructions:

1. In a saucepan, combine the cream, milk, sugar, lime zest, and salt. Heat over medium heat, stirring occasionally, until the mixture begins to steam.
2. In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the hot cream mixture into the yolks to temper them, then whisk the yolks back into the saucepan.
3. Cook the custard over medium heat, stirring constantly, until it thickens and coats the back of a spoon (about 5-7 minutes).
4. Remove the saucepan from heat, strain the custard through a fine mesh sieve into a clean bowl, and let it cool to room temperature.
5. Stir in the lime juice and tequila, and refrigerate the custard for at least 4 hours or overnight.
6. Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions. Freeze for at least 4 hours before serving.

Mexican Tequila and Lime Ice Cream offers a refreshing, tangy twist on classic ice cream with its unique blend of tequila and lime. The creamy texture complements the bright, citrusy flavor, while the tequila adds an exciting depth of taste that makes this dessert stand out. Perfect for anyone who enjoys bold, spirited flavors, this ice cream makes for an unforgettable treat that’s ideal for summer or any festive occasion.

Mexican Avocado and Lime Ice Cream

Mexican Avocado and Lime Ice Cream is a creamy, indulgent dessert that features the smooth, rich texture of ripe avocado balanced with the zesty freshness of lime. The avocado adds a natural, buttery flavor, while the lime brings a refreshing citrus twist. This unique combination creates an ice cream that’s not only delicious but also naturally creamy, making it a perfect treat for those who appreciate more adventurous flavors in their desserts.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 cup sugar
• 1/4 cup fresh lime juice
• Zest of 2 limes
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a blender or food processor, combine the ripe avocados, heavy cream, milk, sugar, lime juice, lime zest, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
2. Taste the mixture and adjust the sweetness with more sugar or the tartness with more lime juice if needed.
3. Pour the mixture into a shallow dish or an ice cream maker.
4. If using a shallow dish, freeze for about 4 hours, scraping with a fork every 30 minutes to achieve a smoother texture. If using an ice cream maker, churn the mixture according to the manufacturer’s instructions.
5. Freeze for at least 4 hours before serving.

Mexican Avocado and Lime Ice Cream is a luxurious, creamy dessert that pairs the natural richness of avocado with the refreshing tang of lime. The result is a treat that’s both indulgent and light, offering a unique taste experience for those looking to try something different. This ice cream is perfect for summer, bringing together two popular Mexican ingredients in a way that is both unexpected and delicious.

Mexican Horchata Ice Cream

Mexican Horchata Ice Cream takes the beloved Mexican drink horchata and transforms it into a cool, creamy dessert. Infused with cinnamon, rice, and vanilla, this ice cream perfectly mimics the flavors of the traditional beverage. With its smooth texture and warm, spiced flavor, it’s an irresistible dessert that blends nostalgia with indulgence. Ideal for those who love cinnamon-forward desserts, this ice cream is a perfect way to enjoy the unique flavors of horchata year-round.

Ingredients:

• 1 cup rice milk (or soaked rice water)
• 2 cups heavy cream
• 1/2 cup sugar
• 1 tsp cinnamon
• 1 tsp vanilla extract
• Pinch of salt
• 4 large egg yolks

Instructions:

1. In a saucepan, combine the rice milk, heavy cream, sugar, cinnamon, and salt. Heat over medium heat until the mixture begins to steam.
2. In a separate bowl, whisk the egg yolks. Gradually pour a small amount of the hot milk mixture into the yolks to temper them, then whisk the yolks back into the saucepan.
3. Cook the custard over medium heat, stirring constantly, until it thickens and coats the back of a spoon (about 5-7 minutes).
4. Remove from heat and strain the custard through a fine mesh sieve into a clean bowl to remove any cinnamon bits.
5. Stir in the vanilla extract and refrigerate the custard for at least 4 hours or overnight.
6. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions. Freeze for at least 4 hours before serving.

Mexican Horchata Ice Cream brings the comforting flavors of traditional horchata into a frozen, creamy form. The cinnamon and rice flavors shine through in each bite, delivering a dessert that’s both familiar and new. Perfect for cinnamon lovers, this ice cream makes a wonderful treat after any Mexican-inspired meal, or as a unique dessert for gatherings. It’s the perfect way to indulge in a cool, comforting version of a beloved classic.

Mexican Mango and Chili Sorbet

Mexican Mango and Chili Sorbet is a vibrant and spicy frozen treat that combines the natural sweetness of ripe mangoes with the bold kick of chili powder. This dessert is inspired by the popular Mexican snack of mango with chili and lime, offering a tantalizing blend of sweet, sour, and spicy. The sorbet’s refreshing and smooth texture complements the bold flavors, making it a fun and adventurous dessert for anyone who loves a little heat with their sweets.

Ingredients:

• 4 ripe mangoes, peeled and chopped
• 1/4 cup fresh lime juice
• 1/2 cup sugar
• 1/2 tsp chili powder (adjust to taste)
• Pinch of salt
• 1/4 cup water

Instructions:

1. In a blender, combine the mangoes, lime juice, sugar, chili powder, salt, and water. Blend until smooth and fully combined.
2. Taste the mixture and adjust the heat with more chili powder or sweetness with extra sugar if desired.
3. Pour the mixture into a shallow dish or a popsicle mold.
4. Freeze for at least 4 hours, stirring every 30 minutes if using a shallow dish to prevent ice crystals from forming. If using popsicle molds, freeze until solid.
5. Serve immediately after freezing or store in an airtight container in the freezer.

Mexican Mango and Chili Sorbet offers a sweet, spicy, and tangy experience that’s truly refreshing. The creamy, smooth texture of the sorbet pairs perfectly with the zing of lime and the fiery heat of chili, delivering a dessert that is both exhilarating and satisfying. This treat is perfect for anyone who enjoys exploring new flavor combinations and wants a cool, flavorful dessert that packs a punch. It’s an exciting addition to any summer celebration or Mexican-inspired meal.

Note: More recipes are coming soon!