This Mexican Vanilla Ice Cream brings a deep, aromatic flavor unlike any ordinary vanilla dessert.
Made with just five ingredients, it’s rich, smooth, and infused with a special touch of Mexican vanilla extract, known for its warm, spicy-sweet complexity.
Whether you’re scooping it on pie, serving in cones, or enjoying by the spoonful, this is a vanilla lover’s dream.
Why You’ll Love This Recipe
Bold vanilla flavor – Mexican vanilla adds complexity and depth.
No egg yolks needed – Simple yet decadent base.
Perfectly creamy – Heavy cream and whole milk make a smooth, velvety texture.
Make-ahead friendly – Ideal for prepping in advance.
Versatile – Pairs beautifully with fruit, pie, cookies, or chocolate.
What You’ll Need (Ingredient Highlights)
Heavy cream – Provides rich texture and luxurious mouthfeel.
Whole milk – Keeps the base smooth but not overly heavy.
Granulated sugar – Sweetens the mix just right.
Mexican vanilla extract – Offers a distinctive warm, spicy-sweet flavor.
Kosher salt – Enhances all the flavors in the base.
Pro Tips Before You Start
Freeze your ice cream bowl – Overnight is best to ensure churning success.
Use cold ingredients – A chilled base freezes faster and more evenly.
Whisk until sugar dissolves – Ensures a smooth, uniform mixture.
Don’t overfill – The base expands while churning, so leave space.
Let it firm up – For scoopable texture, freeze after churning for a few hours.
How to Make Mexican Vanilla Ice Cream
Step 1: Prep Your Ice Cream Maker
Place your ice cream bowl in the freezer the night before or per your machine’s instructions.
It needs to be fully frozen before churning.
Step 2: Mix the Base
In a large mixing bowl, combine the heavy cream, whole milk, granulated sugar, Mexican vanilla extract, and a pinch of salt.
Stir until the sugar is fully dissolved—about 2–3 minutes.
Step 3: Start Churning
Set your mixer or ice cream maker to its lowest setting.
With the paddle spinning, slowly pour the vanilla base into the bowl down the side to avoid splashing.
Step 4: Let It Thicken
Allow the mixture to churn for 20–30 minutes, or until the texture thickens and looks like soft serve.
It will nearly double in volume.
Step 5: Serve or Freeze
You can enjoy the ice cream immediately as a soft serve.
For firmer, traditional scoops, transfer it to an airtight, freezer-safe container and freeze for at least 4 hours or overnight.
What to Serve It With
Warm fruit pies – Classic pairing with apple, cherry, or peach pie.
Espresso or coffee – Try it as an affogato.
Cinnamon sugar churros – Add a Mexican twist.
Chocolate sauce or fudge – Rich meets richer.
Fresh berries – Bright, juicy contrast.
Variations / Substitutions
Use light cream – For a slightly lower-fat version.
Try bourbon vanilla – If Mexican vanilla isn’t available.
Add mix-ins – Crushed cookies, nuts, or caramel swirls.
Make it spiced – Add a pinch of cinnamon for a Mexican hot chocolate vibe.
Swap sugars – Try brown sugar for a toffee-like twist.
Storage & Leftovers
Freezer – Store in an airtight container for up to 2 weeks.
Texture tip – Let it soften at room temperature for 5–10 minutes before scooping.
Cover it well – Press plastic wrap or parchment directly on the surface to reduce ice crystals.
FAQs
What’s special about Mexican vanilla?
It’s more floral and complex than standard vanilla—warmer, bolder, and slightly spiced.
Can I use regular vanilla extract?
Yes! But Mexican vanilla will give a richer, more unique flavor.
Can I churn this without a KitchenAid?
Absolutely—use any ice cream maker or even a hand-crank style.
Is it safe to eat soft serve right after churning?
Yes, and it’s delicious! Just chill longer if you prefer firmer scoops.
Can I make this dairy-free?
Try using full-fat coconut milk and a dairy-free cream alternative.
Why add salt to ice cream?
It boosts and balances sweetness, enhancing the vanilla flavor.
Final Thoughts
This Mexican Vanilla Ice Cream is anything but basic.
It’s sweet, smooth, and aromatic with that signature warm-spiced vanilla flavor.
Whether you serve it solo, dress it up with toppings, or use it in a dessert mash-up, it’s a keeper for every season.
Mexican Vanilla Ice Cream
Ingredients
- 2 cups heavy cream
- 2 cups whole milk
- 1 cup granulated sugar
- 1 teaspoon Mexican vanilla extract
- 1 pinch kosher salt
Instructions
- Freeze your ice cream bowl overnight.
- In a bowl, whisk cream, milk, sugar, vanilla, and salt until sugar dissolves.
- Turn your mixer on low speed.
- Slowly add the base along the side of the bowl.
- Churn for 20–30 minutes until thickened.
- Serve soft or freeze in an airtight container for firmer texture.
- See full steps with tips & photos → https://wimpysdiner.net/mexican-vanilla-ice-cream/
Notes
- Equipment Swap: If you don’t have an ice cream maker, pour the base into a loaf pan, freeze, and stir vigorously every 30 minutes to break up ice crystals.
- Flavor Variations: Add a cinnamon stick to the base for 10 minutes before chilling, or fold in chopped Mexican chocolate for a mocha twist.
