Name: Mexican Vanilla Ice Cream
Prep time: 15 min
Cook time: 25 min
Total time: 3 h 40 min
Yield: 10
Cuisine: Mexican
Ingredients: 3 cups heavy whipping cream (chilled) – For a rich, creamy texture.; 3 cups half-and-half (chilled) – Balances the richness of the cream.; 1½ cups granulated sugar – Sweetens the ice cream perfectly.; 3 tablespoons Mexican vanilla extract – Adds a deep, authentic vanilla flavor.; 2 teaspoons freshly ground canela (Ceylon cinnamon) – Provides a warm, aromatic touch.; 2 teaspoons kosher salt – Enhances all the flavors.

Mexican Vanilla Ice Cream

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Mexican Vanilla Ice Cream is a creamy, flavorful dessert that highlights the rich, floral notes of authentic Mexican vanilla and the warmth of freshly ground canela (Ceylon cinnamon). Perfect for serving on its own or as a complement to brownies, cakes, or pies, this recipe is easy to make and irresistibly delicious.

Author: Hamdan
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 3 hours 40 minutes (includes freezing time)
Yield: 10 1x
Category: Dessert
Cuisine: Mexican

Ingredients

Scale

3 cups heavy whipping cream (chilled) – For a rich, creamy texture.
3 cups half-and-half (chilled) – Balances the richness of the cream.
1½ cups granulated sugar – Sweetens the ice cream perfectly.
3 tablespoons Mexican vanilla extract – Adds a deep, authentic vanilla flavor.
2 teaspoons freshly ground canela (Ceylon cinnamon) – Provides a warm, aromatic touch.
2 teaspoons kosher salt – Enhances all the flavors.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prepare Your Equipment

If possible, freeze your stand mixer or ice cream maker bowl overnight. If not, chill it in the fridge for at least an hour before starting.

Step 2: Mix Ingredients

In a large mixing bowl, combine the heavy whipping cream, half-and-half, sugar, Mexican vanilla extract, canela, and kosher salt. Whisk until the sugar is fully dissolved.

Step 3: Churn the Ice Cream

Using a Stand Mixer: Pour the mixture into your chilled stand mixer bowl. Mix on low speed for 20–25 minutes, scraping down the sides with a spatula as needed.
Using an Ice Cream Maker: Pour the mixture into your chilled ice cream maker and churn on low according to the manufacturer’s instructions, usually about 20–25 minutes.

Step 4: Freeze

Once churned, transfer the soft ice cream into an airtight container. Freeze for 2–3 hours or overnight for a firmer texture.

Step 5: Serve and Enjoy!

Scoop into bowls or serve atop your favorite desserts like brownies or apple pie. Garnish with a sprinkle of cinnamon if desired.

Notes

Serving Suggestions:

Serve in waffle cones or bowls for a classic treat.
Pair with churros, warm brownies, or fresh fruit like strawberries for an elevated dessert experience.

Tips & Tricks:

Use authentic Mexican vanilla extract for the best flavor. Avoid imitation vanilla as it lacks depth.
Make sure your sugar is fully dissolved before churning to avoid grainy textures.

Storage & Reheating:

Store in an airtight container in the freezer for up to two weeks. To prevent freezer burn, press plastic wrap directly onto the surface of the ice cream before sealing.
Let frozen ice cream sit at room temperature for 5–10 minutes before scooping to soften slightly.

Find it online: https://icecreamin.com/mexican-vanilla-ice-cream/