Mexican Hot Chocolate Ice Cream - with brownie bites & marshmallow bits

A Cozy Christmas Moment ✨

Picture this: a cute, warm Christmas mug cradled in your hands, filled with steaming hot chocolate infused with Latin flavors that whisk your taste buds away to a tropical corner of Mexico. But really, you’re curled up at home on a snowy December evening — Christmas lights twinkling, a pine tree glowing in the corner, a cranberry-scented candle burning nearby. You’re wrapped in a fuzzy blanket, wearing your coziest sweater, and watching your favorite Christmas movie.

Now imagine that same warm, magical feeling — multiplied by ten — as you sit in your kitchen surrounded by all those festive lights and scents, enjoying a scoop of this creamy, flavorful, and gooey-delicious Mexican Hot Chocolate Ice Cream.

Creating this Mexican Hot Chocolate Ice Cream

I’ve made a lot of ice creams over the years. Experimenting with flavors is something I absolutely love — and sharing those creations with all of you makes it even better! But this Mexican Hot Cocoa Ice Cream might just be my new favorite.

And that’s saying something — because I don’t usually love chocolate as much as other flavors. Yet this one? I definitely love.

When I started developing this recipe, I wanted something with brownie bites — they’re one of the best ice cream mix-ins, with their gooey centers, chewy edges, and rich, bittersweet fudginess. The brownies checked the “classic” box, so I began brainstorming how to make the base feel festive yet unique. Somewhere between my morning workout and getting ready for the day, the idea hit me:

Why not take our taste buds on a little trip this holiday season? Traveling is fun and food can get us there!

There’s nothing better than exploring the world’s holiday traditions through food. So, we packed our spoons and headed to Mexico — with a frozen treat that captures the sweetness of the season and a little surprise: a subtle touch of heat.

That’s how this Mexican Hot Cocoa Ice Cream came to life — complete with its perfect partner, chewy brownie bites. And of course, no cup of cocoa (or scoop inspired by one) is complete without creamy marshmallows to bring a soft, sweet vanilla note to the rich chocolate base.

Why This Mexican Hot Chocolate Ice Cream Is So Good 🍫

1. It’s cold, not hot.
Hot chocolate is comforting, but sometimes it can be a bit too rich or warm. This ice cream delivers all the cozy, familiar flavors of a mug of cocoa — but in a cool, refreshing scoop that’s perfect for enjoying indoors on a chilly winter night. It’s the best of both worlds: festive and comforting, but with a fun, unexpected twist.

2. The flavors are perfectly balanced.
This recipe brings together everything you love about hot chocolate and chocolate desserts — rich cocoa, sugar, brownies, and marshmallows — and pairs it with the savory warmth of cayenne, a sprinkle of sea salt, deep dark cocoa powder, and a hint of earthy ground cinnamon. The combination is indulgent yet balanced, with every spoonful offering the perfect mix of sweet, not really present spiciness, and the creaminess you will just love.

3. It’s better than store-bought.
This ice cream is made with quality ingredients you can actually pronounce — no gums, preservatives, or shelf-life stabilizers. It’s simple, thoughtful, and made with care. Sure, it takes a little effort to make your own holiday ice cream, but the reward is worth every scoop — your taste buds (and your stomach) will thank you later!

Little Note: Yes, this recipe does have sugar! But remember, a balanced, joyful life always makes room for a treat every once in a while. Not every day, not all day long — just those special little moments that bring people together and make the season sparkle with a sweet touch for the tastes buds. So go ahead, dig in, and enjoy this festive, cozy, and delightfully cool twist on a holiday classic.

Ingredients: 

• Heavy whipping cream

• Milk (1% for a lighter version or whole milk for a richer one)

• Granulated sugar

• Vanilla extract

• Milk chocolate hot chocolate mix

• Ground cinnamon

• Special dark cocoa powder

• Cayenne

• Sea salt

• Vanilla marshmallow bits

• Brownie bites

Recipe Tip - Favorite Ingredients I Use

• For the best hot chocolate mix: Swiss Miss Milk Chocolate Hot Chocolate Mix

• For the best vanilla extract: Nielsen Massey Vanilla Bean Paste

• For the best heavy whipping cream: Organic Good & Gather Heavy Whipping Cream

• For the best vanilla marshmallow bits: Jet-Puffed Vanilla Marshmallows

• For the best brownie mix to make: Ghirardelli Triple Chocolate Boxed Brownie Mix

1% vs. Whole Milk for This Ice Cream

• 1% milk – With its lower fat content, 1% milk creates a lighter, fluffier, and slightly icier frozen treat than whole milk does. If you’re looking for a festive ice cream that’s a bit lighter on calories, fat, and cholesterol — but still creamy and satisfying — this is a great choice. Perfect for when you want a lighter holiday indulgence.

• Whole milk – This milk brings the creaminess! Thanks to its higher fat content, it makes the ice cream thicker, richer, and much more decadent. If your philosophy is “if you’re eating ice cream, you might as well go all out,” then whole milk is your best friend. It delivers that classic velvety texture we all crave in a traditional scoop.

How to make - Instructions 🍫✨

1. Make the Brownies

I love using 1 box of Ghirardelli Triple Chocolate Brownie Mix — it’s gooey, rich, and foolproof. You can absolutely use your favorite box mix or even homemade brownies if you prefer; just make sure the recipe makes an 8x8-inch pan.

Follow the package or recipe instructions, bake until fully done, then remove from the oven and let the brownies cool completely.

Once cooled, line a baking sheet with parchment paper. Cut the brownies into 1-inch cubes and place them on the prepared baking sheet. When the tray is full, transfer it to the freezer to chill while you make the hot chocolate mix and the ice cream.

2. Make the Hot Chocolate Mix

In a medium bowl, combine:

• Milk chocolate hot chocolate mix

• Ground cinnamon

• Special dark cocoa powder

• A pinch of cayenne

• A pinch of sea salt

Stir everything together until evenly mixed. Set aside.

3. Make the Ice Cream Base

In a large microwave-safe bowl, whisk together:

• Heavy cream

• Milk

• Granulated sugar

• Vanilla extract

Whisk until the sugar is fully dissolved and the mixture feels smooth (not gritty).

Microwave the mixture for about 60 seconds, just until warm — not hot.

4. Combine the Mixtures

Add the hot chocolate mix to the warmed ice cream base and whisk until well blended. This allows the mix to dissolve into the cream.

Pour the mixture through a fine-mesh sieve into another large bowl. (This removes any stubborn cocoa lumps and gives your ice cream that extra-smooth, velvety texture — don’t skip this step!)

5. Churn the Ice Cream

Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.

When the ice cream thickens and is almost ready, add in the frozen brownie bites and vanilla marshmallow bits. Let the machine mix them in for about 1 minute, then turn it off.

6. Freeze and Enjoy

Transfer the ice cream to freezer-safe containers. Freeze for at least 3 hours before serving — or for the best texture, let it freeze 24 hours before scooping. And then, serve however you like — in a bowl, cone, or straight from the container (no judgment here!) — and enjoy every creamy, festive bite. 🎄🍨