Mole Ice Cream, Hop Ice Cream

by infamouscookery

Recently we’ve been experimenting with some unusual ice creams. Usually the flavorings we want to use don’t include much water, which means we can simply add the flavorings to a standard base recipe and expect to get ice cream with a reasonably good texture.

Experimental Ice Cream Base:

  • 1/2 cup heavy cream
  • 1 cup whole milk
  • 1/2 cup (about 100 g) sugar

If mixed vigorously, one can dissolve the sugar in the milk products while everything is cold. However, it’s often easier to get flavorings (like cocoa powder) to dissolve if the mixture is warm (about 160F).

For the Mole ice cream, we took a look at our usual recipe for Mole sauce and adapted the spice mix for ice cream. Our mole sauce usually includes almonds, cinnamon, cloves, chocolate, and spicy roasted pepper. We decided to add the almonds as a toping, which left the following to be added to the ice cream:

Mole Ice Cream Additions:

  • 1/2 tsp chipotle paste
  • 1/4 cup baking cocoa powder (unsweetened)
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves

The ice cream does not initially taste very spicy; it takes several days of aging in the refrigerator for the heat to develop.  The ice cream base needs to be cooled for at least 8 hours in the refrigerator so that it can be successfully churned.We were aiming for a dessert with the chocolate and spices of a mole sauce, with some gentle, smoky heat from the peppers appearing in the aftertaste.

Mole Ice Cream with Almonds and Blue Corn Chips

Mole Ice Cream with Almonds and Blue Corn Chips

We served this ice cream with some sliced almonds, chocolate sauce, and blue corn tortilla chips. The salty, crunchy chips provide a nice contrast to sweetness of the ice cream.


We also tried a hop-flavored ice cream by adding 0.1 oz of Cascade hops to our ice cream base. As with the chiles, it’s very easy to overdo the hops—it takes time for them rehydrate and release their flavor into the ice cream base.

Hop Ice Cream with Wafers

Hop Ice Cream with Wafers

With 0.1 oz of hops, this recipe is intensely hoppy, like a heavily hopped IPA. Unless one really likes hops, the effect is a little too medicinal to be enjoyable. In future iterations, we plan to reduce the amount of hops to 0.025 oz so that the other ingredients are more perceptible.