No-Churn Maple Mexican Hot Chocolate Ice Cream

Step by step

1. Place a 9-by-5-inch loaf pan or similarly sized freezer-safe container in the freezer. A cold container starts firming the ice cream immediately, reducing the chance that the whipped base loses its air.
2. Combine the maple syrup and 2 tablespoons of the whipping cream in a large microwave-safe bowl. Microwave for 20–30 seconds, just until warm. Whisk in the sifted cocoa until smooth; warming the liquid helps the cocoa hydrate instead of forming stubborn dry pockets.
3. Whisk the condensed milk, vanilla, cinnamon, cayenne, and sea salt into the cocoa mixture. The cayenne should sit quietly behind the chocolate; this quantity adds warmth without turning dessert into a dare. Let the mixture cool for 5 minutes if it feels warm.
4. Pour the remaining cold whipping cream into a second large bowl. Beat with a hand mixer on medium-high until soft peaks form, 2–4 minutes. Stop when a lifted beater leaves a peak that gently bends over; whipping farther makes the cream grainy and harder to fold.
5. Fold one-third of the whipped cream into the cocoa mixture to lighten it. Gently fold in the remaining whipped cream with a rubber spatula until no white streaks remain. Use broad strokes from the bottom of the bowl so you preserve the air that makes this scoopable.
6. Fold in the mini chocolate chips. Mini chips are deliberate here: standard chips become very hard when frozen, while the smaller pieces give you chocolate texture without fighting the spoon.
7. Transfer the mixture to the chilled container and smooth the top. Press parchment paper or plastic wrap directly against the surface, cover, and freeze until firm, at least 6 hours or overnight.
8. Let the ice cream stand at room temperature for 5–10 minutes before scooping. Look for edges that yield slightly under the spoon while the center remains frozen; that is the sweet spot for clean, creamy scoops. Serve as six generous portions—DUNZO!