Love the flavor of coffee ice cream? Take everything to the next level with this tequila-infused mocha coffee ice cream, inspired by the love of hot spices from Mexico. It goes down smooth but leaves a warm sensation from the cayenne. This Spiked and spicy Mexican Mocha Ice Cream Recipe is an adult twist on a classic treat.
Looking for the perfect creamy chocolate ice cream?
If you’re not adding a grown-up twist to your ice cream recipes, then what are you doing?! Sure, plain old chocolate ice cream never gets old, but how about adding a splash of tequila? This coffee ice cream takes everything to the next level with tequila-infused mocha coffee ice cream and a touch of hot spices from Mexico. It goes down cool and smooth but leaves a warm sensation from the cayenne. Not only does the touch of tequila leave a glow on your cheeks, but it also keeps the texture of this ice cream absolutely perfect.
This recipe is perfect for those looking for a fun twist on traditional chocolate ice cream. It’s easy to make, filled with rich flavor and adds an adult-like finish to your favorite dessert, like our brown sugar brandy ice cream. You can even make it into a chocolate milkshake for a nostalgic throwback.
What Is Spiked Mocha Ice Cream?
This isn’t your basic gallon bucket of chocolate ice cream. It’s rich and creamy, filled with the perfect balance of coffee, warm spices, rich swirls of chocolate, and a kick from the vanilla caramel notes of the tequila.
The base for this recipe uses eggs and cream for a luxurious creamy finish that will take your dessert recipes up a notch.
What you’ll love about this recipe:
What You Need to Make Homemade Mocha Ice Cream
How to Make Mocha Ice Cream from Scratch
- Whisk it Up: First, grab a medium bowl and whisk together your egg yolks and sugar until they turn a pale yellow. Set this aside for a moment.
- Heat the Cream: In another saucepan, combine the cream and mocha. Heat it over medium heat, whisking every now and then until you see small bubbles forming around the edges.
- Temper the Eggs: Here comes the fun part! Slowly drizzle the hot chocolate mixture into the egg yolk mixture while whisking constantly to make sure everything combines smoothly. Then, pour the whole egg mixture back into the saucepan.
- Cook and Thicken: Keep whisking that mixture over medium heat until it thickens up. You want it to coat the back of a spoon and reach 170 degrees Fahrenheit – a candy thermometer is your friend here!
- Strain and Chill: Pour the mixture through a fine-mesh sieve into another bowl. Now, whisk in the cayenne pepper, vanilla extract, and tequila anejo for an extra flavor kick. Stick the bowl over an ice bath and whisk it until it cools down completely. Cover it with plastic wrap and let it chill in the fridge for at least 4 hours.
- Ice Cream Time!: Once the mixture is chilled, it’s time to churn it in your ice cream maker according to the manufacturer’s instructions. While that’s churning, melt the semi-sweet chocolate chips with the corn syrup in a double boiler. Keep stirring until it’s smooth and silky.
- Chocolate Swirl: Almost there! When the ice cream is nearly set (your machine will probably make a churning sound, or it will be about 25-30 minutes after starting), with the machine running, slowly drizzle in the melted chocolate. The chocolate will harden quickly, so be careful not to add too much at once.
- Freeze and Enjoy: Finally, transfer the ice cream mixture to a container with a lid and freeze it overnight before digging in. Then, enjoy your boozy, chocolatey, homemade mocha ice cream!
Expert Recipe Tips
- Make sure your ice cream maker container is thoroughly chilled before churning for the best results.
- After churning, pack the ice cream into a freezer-safe container to minimize air pockets, which can lead to iciness.
- Homemade ice cream tastes even better after a few hours in the freezer, allowing the flavors to fully develop.
- For an extra textural treat, fold in some chopped toasted almonds, pecans, or your favorite nut after churning.
- Not a fan of spice? Reduce the amount of cayenne pepper or leave it out completely.
- Want a boost of coffee flavor? Add a shot of espresso or a few teaspoons of instant coffee.
How to Store
Homemade ice cream is best enjoyed within 2 weeks, but it can be stored in the freezer for up to a month. Just be sure to pack it tightly in a freezer-safe container to prevent ice crystals.
This homemade mocha ice cream is the real deal. It’s like taking a shot of espresso, a cheeky sip of tequila, and then went skinny-dipping in a vat of melted chocolate chips. Creamy, caffeinated, with a hint of playful heat, this ice cream is for grown-up palates who crave adventure. If you try this recipe, please rate the recipe card and leave a comment down below to help out the next reader!
Spiked & Spicy Mexican Mocha Ice Cream
MexicanEquipment
Ingredients
- 6 egg yolks
- 3/4 cup sugar
- 2 cups heavy cream
- 1 cup cold mocha - homemade or store-bought
- 1 tbs cayenne pepper
- 1 tbs vanilla extract
- 3 tbs tequila anejo
- 1/2 cup semisweet chips
- 1 tbs corn syrup
Instructions
- In a medium bowl, whisk the egg yolks and sugar together until pale yellow; set aside.
- Combine the cream and mocha in a medium-sized heavy bottom sauce pan. Cook over medium heat, whisking occasionally, until the mixture just starts to bubble around the edges of the pan.
- Slowly drizzle the chocolate into the egg mixture, whisking constantly until combined. Transfer hot mixture back into the saucepan.
- Cook over medium heat, whisking constantly, until the mixture is thick enough to coat the back of a spoon and registers 170 degrees F on a candy thermometer. Strain the mixture with a fine mesh sieve into a medium bowl. Stir in the cayenne, vanilla and tequila anejo. Place the whole bowl over an ice bath and whisk until cool. Cover with plastic wrap and allow to chill in refrigerator for at least 4 hours.
- When chilled, process the mixture in your ice cream maker according to the directions from the manufacturer. Meanwhile, melt the semisweet chocolate chips in a double boiler with the corn syrup. Stir until smooth.
- When the ice cream is just about set (usually indicated by the clanking of my machine, or about 25 – 30 minutes after I start churning) swirl in the melted chocolate with the machine running. The chocolate will harden immediately so be careful not to drop too much in at once.
- Transfer to a resealable container and freeze over night before serving.
Nutrition
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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