Mexican Vanilla Ice Cream
Creamy, loaded with vanilla flavor and just the right amount of sweetness, Mexican Vanilla Ice Cream is a cool and creamy treat that you can enjoy all year long. You can make it in an ice cream maker or make it in a stand mixer. Perfect on Taco Tuesday or any day, serve it in a cone or just pass a spoon and dig in!
I love ice cream, and I especially love homemade ice cream. Homemade ice cream is so much tastier. You can taste the cream and richness, and in this Mexican Vanilla Ice Cream, you can taste the vanilla and cinnamon. Yes, cinnamon! A touch of cinnamon is what makes this ice cream distinctly different, and once you’ve tried it, I’m sure you’ll never want it any other way!
Mexican Vanilla Ice Cream
There are two different ways you can make this ice cream recipe: in an ice cream maker or in a stand mixer. If you make it in an ice cream maker, you’ll need to follow the instructions on the device to make the ice cream.
Read more: Mexican Vanilla Ice Cream
However, wait until you see my hack for making ice cream in a stand mixer. It’s so unbelievably easy you’ll wonder why you haven’t been making ice cream this way! It does take some planning ahead because you need to chill the bowl of the stand mixer overnight.
Every day can be Cinco de Mayo, especially with this dessert soup served with soup or lasagna! Grab your ingredients and your cold bowls and make some amazing homemade Mexican Vanilla Ice Cream today!
Why I love this recipe
- Mexican Vanilla Ice Cream isn’t just cold and creamy and delicious, but the touch of cinnamon adds a deliciously different touch.
- You don’t need a fancy ice cream maker to make this ice cream; just follow my instructions for using your stand mixer.
- It’s the perfect dessert on Mexican night or whenever you need a bite of something sweet. Try it on apple crisp! Or serve a scoop with sprinkled cookies.
Gather these ingredients
- Heavy whipping cream – Chilled.
- Half and half cream – Chilled.
- Granulated white sugar
- Mexican vanilla extract
- Ground canela – Freshly ground Ceylon cinnamon
- Kosher salt
How to make the best Mexican Vanilla Ice Cream in a stand mixer
- Freeze the large bowl of your stand mixer in the freezer overnight or, at the very least, in the fridge. It should be as cold as you can get it.
- Add the heavy whipping cream, half and half cream, granulated white sugar, Mexican vanilla extract, ground canela, and kosher salt to the frozen bowl and turn it to low. Let it mix for about 20-25 minutes, scraping down the sides as needed.
How to make Mexican Vanilla Ice Cream in an ice cream maker
- Mix the heavy whipping cream, half and half cream, granulated white sugar, Mexican vanilla extract, ground canela and kosher salt in a large bowl until well combined.
- Transfer it to the chilled ice cream maker and churn on low, scraping down the sides periodically.
- Continue to mix until the ice cream has set up or according to the directions on your ice cream maker.
Tips & substitutions
- This ice cream will be very full up to the top, and it’ll be soft and fluffy. You can serve it this way or transfer it to an airtight container and freeze it for 2-3 hours or overnight if you like it firmer.
- Use good-quality cream and vanilla for this recipe.
- Use real cream and not cream substitutes for the best flavor and texture.
Serving suggestions
Perfect in a bowl or on a cone, you can also add a scoop of this Mexican Vanilla Ice Cream to a warm Mexican chocolate brownie, add it to a slice of your favorite coffee cake, or serve it with a dollop of mango-orange curd. Yum!
Or, take some Mexican cookies (or cinnamon and sugar graham crackers) and sprinkle on top! Delish!
Storage
Store your leftover ice cream in an airtight container in the freezer for up to a month. Scoop and serve as needed!
Check out these awesome ice cream recipes while you’re here
Strawberry Shortcake Ice Cream
Get the Recipe:
Mexican Vanilla Ice Cream
Ingredients
- 3 cups heavy whipping cream, chilled
- 3 cups half and half, chilled
- 1 ½ cups granulated sugar
- 3 Tbsp Mexican Vanilla Extract
- 2 teaspoon freshly ground canela, Ceylon cinnamon
- 2 tsp Kosher Salt
Instructions
- If you have room in your freezer, freeze the large stand mixer bowl or ice cream maker bowl overnight. If not, chill in the fridge before making the ice cream.
- Add all of the ingredients in a large bowl and whisk well until combined, or use a hand mixer (or stand mixer).
- Stand mixer: Pour into your chilled stand mixer bowl; turn to low and keep mixing on low for 20-25 minutes, occasionally using a spatula to free up the sides.
- Ice cream maker: Pour into your chilled ice cream maker and churn on low, occasionally using a spatula to free up the sides.
- Because of the whipping cream, it will be full to the top, soft and fluffy. You can serve it this way when it’s nice and thick, or you can remove from the bowl to a freezer-safe, air-tight bowl and freeze in the freezer for 2-3 hours, or overnight.
- Scoop up into a bowl, or serve on a brownie or cake and ENJOY!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
