After success with using grocery store chocolate chip cookies as a mix-in for Peanut Butter Chocolate Chip Cookie Ice Cream, I decided I could do something similar with a container of grocery story sugar cookies left over from the same party. This time I thought Mexican Hot Chocolate would be a good base for the sugar cookies. My husband said, “Wow, it’s just like eating a sugar cookie while drinking Mexican hot chocolate!”.
Guessipe
- 2 1/4 cups heavy cream
- 3/4 cup sugar
- 6 TBSP cocoa powder
- 3 oz dark chocolate, chopped
- 1 1/4 cup whole milk
- 1 tsp vanilla
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp chipotle chile powder
- 2 TBSP peanut butter whiskey
- 2 cups sugar cookies, broken into pieces
Bring the heavy cream, sugar, and cocoa powder to a boil, whisking constantly.
Remove from heat and whisk in the dark chocolate until it is completely melted.
Whisk in the milk, vanilla, salt, cinnamon, chipotle, and whiskey until smooth. Refrigerate for a few hours.
Churn the chilled cream mixture in an ice cream maker until the ice cream crawls up the sides of the bowl (about 20 minutes). Fold in the sugar cookie pieces.
Transfer the ice cream to a chilled glass container. Press plastic wrap onto the surface of the ice cream, and freeze for at least 4 hours before serving.
