This recipe for Mexican hot chocolate ice cream pan de muerto is delicious and easy, giving your pan de muerto a cool and creamy chocolate twist! When fall comes around and as the Day of the Dead approaches, homes, and Mexican bakeries fill with the sweet scent of pan de muerto.
How We Celebrate Día De Los Muertos At Home
Every year we gear up for the season by watching some Day of the Dead kid friendly movies like Coco, then we set our altar with photos of my grandparents and cook some of our favorite foods like tamales and marigold flan. We also like to create some Day of the Dead crafts like lanterns or sugar skull masks the we often use to adorn the altar. You can check out some other fun Day of the Dead activities to do with your kids here. And check out our favorite Day of the Dead recipes for kids for ideas on fun things to make to celebrate the Dea de Los Muertos at home or in the classroom.
We usually make or buy a lot of pan de muerto during this time of the year, so every year, I like to find new ways to eat it, and lately, I’ve been obsessed with trying different fillings for pan de muerto. This Mexican hot chocolate ice cream-filled pan de muerto is my favorite so far; the cempasuchil (marigold) cream-filled pan de muerto comes in at a close second, though. My kids love the pan de muerto calaverita and I’m thinking it would be a great idea to fill those with this delicious hot chocolate ice cream!
What is Day of the Dead and How it’s Celebrated
Day of the Dead, or Dia de los Muertos in Spanish, is a vibrant Mexican celebration that honors deceased loved ones. It takes place from October 31st to November 2nd and is marked by colorful traditions and festivities. Families come together to create ofrendas, or altars, adorned with marigolds and other Day of the Dead flowers, sugar skulls, and other symbolic items. It’s a celebration of the life of those loved ones who have passed away and an invitation for them to return and join their living family members.
Pan de muerto, a sweet bread, is essential to these offerings. The celebration also includes enjoying cempasuchil (marigold) cream-filled pan de muerto with friends and family and gatherings at cemeteries where people pay their respects to those who have passed away.
The Importance of Pan de Muerto in the Dia de los Muertos Traditions in Mexico
Pan de muerto, or bread of the dead, is a traditional Mexican sweet bread that plays a significant role in Dia de los Muertos celebrations. Its round shape represents the circle of life, and the decorative bone-shaped pieces on top symbolize the deceased. The bread is typically flavored with anise and orange blossom water, giving it a unique and delicious taste. Families bake or buy pan de muerto during this time, and it’s offered on ofrendas to honor and remember loved ones who have passed away. Combining the sweet, aromatic bread and the rich traditions of the Day of the Dead, including Mexican hot chocolate, creates a meaningful and cherished part of this cultural celebration.
Mexican Hot Chocolate and Pan De Muerto: A Traditional Day of the Dead Pairing
Pan de muerto and Mexican hot chocolate are a staple during the Dia de los Muertos celebrations. Both of these traditional Day of the Dead foods are enjoyed by families and placed on ofrendas and altars along with sugar skulls, marigolds, and other Day of the Dead flowers. That is why the combination of Mexican hot chocolate, authentic Abuelita or Ibarra Mexican hot chocolate here makes so much sense.
But if you live in a place like Florida, Arizona, or so many places now that are still too hot in October, drinking hot chocolate is not something you want to do. With this hot chocolate Mexican ice cream, you can get your hot chocolate and pan de muerto fix. And believe me, this homemade Mexican hot chocolate ice cream is better than chocolate client!
How to Make Chocolate Caliente Cream Ice Cream Filled Pan de Muerto
- To make this delicious twist on pan de muerto start with a 4 good pan de muerto breads. Check out my easy pan de muerto recipe here.
- Make your Mexican Hot Chocolate Ice Cream (see recipe below) and wait until it’s frozen and ready.
- Take your ice cream out of the freezer 5 minute before putting it in your pan de muerto so it softens a bit.
- Slice the pan de muerto in half and put a couple of small scoops of your Mexican hot chocolate ice cream inside and enjoy!
Mexican Hot Chocolate Ice Cream Recipe
What could be better than a creamy chocolate caliente ice cream? Adding said ice cream to your pan de muerto, of coarse!
Ingredients
- 3 ½ cups whole milk
- ½ cup media crema
- 1 ½ cups heavy whipping cream
- 1 tablet of Mexican Chocolate like Abuelita or Ibarra
- ¼ cup cocoa powder
- 1 tsp. vanilla
- ⅔ cup sugar
- 1 tsp. Cinnamon
Equipment
Instructions
- Begin by placing a saucepan on your stove over medium heat. Add 4 cups of whole milk and one tablet of Mexican chocolate to the saucepan.
- Heat the milk and chocolate while stirring continuously. Keep stirring until the chocolate is fully melted and blends smoothly into the milk. This step will infuse the rich Mexican chocolate flavor into the milk.
- Next, introduce ½ cup of media crema into the mixture. Continue to stir diligently until the media crema is well incorporated. You might notice some spots on the surface; don’t worry, it’s perfectly normal.
- Pour 1 ½ cups of the hot chocolate mixture into a mixing bowl. Add ⅔ cup of sugar to the bowl and stir thoroughly until the sugar dissolves completely. Place this mixture in the refrigerator and allow it to chill for about an hour.
- After the chilling period, retrieve the mixture from the refrigerator. Add 1 ½ cups of heavy whipping cream, ¼ cup of cocoa powder, and 1 tsp. of vanilla, and 1 tsp. of cinnamon to the bowl. Stir vigorously, preferably using a wire whisk, to ensure all the ingredients are well combined.
- Pour the mixture into your ice cream maker and follow the manufacturer’s instructions for churning.
- Once the ice cream is churned to a creamy consistency, transfer it into an airtight container.
- Place the container in the freezer and allow the ice cream to firm up for a few hours or until it reaches your desired consistency.
Tips for the Best Mexican Hot Chocolate Ice Cream
Here are some tips for achieving the best results when making ice cream with an ice cream maker:
- Use quality ingredients like fresh dairy, premium chocolate, and pure vanilla extract for better flavor and creaminess.
- An ice cream maker improves texture and consistency; follow the machine’s instructions.
- Chill your ice cream mixture in the fridge for a few hours or overnight before churning.
- Freeze the ice cream maker’s bowl for at least 24 hours if it’s the type with a freezer bowl.
- Start the ice cream maker’s motor before adding the mixture to prevent it from freezing solid to the bowl.
- Avoid over-churning; follow the recommended time in your machine’s manual for a creamy texture.
- Store ice cream in a shallow, wide container, and cover the surface with plastic wrap to prevent ice crystals.
- Allow the ice cream to harden in the freezer for a few hours to overnight.
- Before serving, let the ice cream soften briefly at room temperature for easier scooping and better flavor.
Mexican Hot Chocolate Ice Cream Filled Pan de Muerto
Ingredients
- 3 ½ cups whole milk
- ½ cup media crema
- 1 ½ cups heavy whipping cream
- 1 tablet of Nestle's Abuelita Mexican Chocolate
- ¼ cup cocoa powder
- 1 tsp. vanilla
- ⅔ cup sugar
- 1 tsp. Cinnamon
Instructions
- Begin by placing a saucepan on your stove over medium heat. Add 4 cups of whole milk and one tablet of Mexican chocolate to the saucepan.
- Heat the milk and chocolate while stirring continuously. Keep stirring until the chocolate is fully melted and blends smoothly into the milk. This step will infuse the rich Mexican chocolate flavor into the milk.
- Next, introduce ½ cup of media crema into the mixture. Continue to stir diligently until the media crema is well incorporated. You might notice some spots on the surface; don't worry, it's perfectly normal.
- Pour 1 ½ cups of the hot chocolate mixture into a mixing bowl. Add ⅔ cup of sugar to the bowl and stir thoroughly until the sugar dissolves completely. Place this mixture in the refrigerator and allow it to chill for about an hour.
- After the chilling period, retrieve the mixture from the refrigerator. Add 1 ½ cups of heavy whipping cream, ¼ cup of cocoa powder, and 1 tsp. of vanilla, and 1 tsp. of cinnamon to the bowl. Stir vigorously, preferably using a wire whisk, to ensure all the ingredients are well combined.
- Pour the mixture into your ice cream maker and follow the manufacturer's instructions for churning.
- Once the ice cream is churned to a creamy consistency, transfer it into an airtight container.
- Place the container in the freezer and allow the ice cream to firm up for a few hours or until it reaches your desired consistency.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 279Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 60mgSodium: 113mgCarbohydrates: 22gFiber: 1gSugar: 21gProtein: 5g
Paula studied architecture and now makes a living as a freelance writer,traveler and amateur photographer.She started her writing & publishing career as the editor of Bebé y Mamá, the first parenting magazine in Guatemala.She is the founder of www.GrowingUpBilingual.com and www.365thingsswfl.com and writes articles in Spanish and English for both magazines and the web on travel,food and bicultural and bilingual parenting .
When she is not on a plane or road trip she likes to create recipes inspired in the flavors of her native Guatemala.
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