My Chocolate Season 2024: Mexican Chocolate Ice

The original recipe that inspired this one came from the Los Angeles Times, many years ago. It was billed as a 'popsicle' and incorporated a bit of espresso. But my significant other isn't a coffee fan so I substituted chili powder.

The first several times I made this recipe I created my popsicles by using small paper cups that I could tear off when ready to eat. Nowadays, I do my best to minimize trash. So I used some ramequins, trusty old ice cube trays, and previously collected popsicle sticks, instead.

When you're ready to eat one of these creamy, chocolatey treats, with hints of cinnamon and chili, be prepared - they are highly addictive! 

Wondering where the V.O.E. (Voice of Experience) comments are? This recipe has become such a reflection of my own tweaks that V.O.E.s are already everywhere. And individual recipe steps appear beneath related photos.

Enjoy to the max! 

Mexican Chocolate Ice
            Makes approximately 3 cups

Ingredients 

¼ cup Dutch-process cocoa
1 teaspoon cinnamon
1 teaspoon chili powder
3/4 cup sugar 
2 cups half-and-half
1 teaspoon vanilla

Equipment

Ramequins and/or ice cube trays (and popsicle sticks)
Saucepan
Large whisk
Measuring spoons
Measuring cup
Ladle (optional but very helpful)

Instructions - see below

Above: 1. Combine the cocoa, chili powder, cinnamon and sugar in a saucepan. Whisk in enough of the half-and-half to make a paste, then gradually whisk in the rest of the half-and-half. Gently bring to a boil, stirring often.

Remove from the heat and stir in vanilla. Allow mixture to cool to room temperature. 

Use a ladle to pour cooled mixture into a measuring cup before pouring into and freezing it in popsicle molds, and ramequins (I filled five with 1/3 cup of the liquid, each; or 13.50 ounces). Or, for mini chocolate treats, pour about three tablespoons of liquid into each of eight ice cube receptacles (equal to 1 ½ cups).

​3. To eat from a ramequin let the Ice soften slightly on the counter, which will make it easier to use a spoon. For ice cubes use a kitchen table knife to carefully loosen and then remove each one.