Mole swirl ice cream recipe

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Mole sauce isn’t just for dinner or lunch, it also makes a delicious dessert. Leave the ice cream out of the freezer for 10-15 minutes to get the right consistency for swirling.

  • Yield: 2 Servings
  • Preparation Time: 20 Minutes


  • 1 whole chile ancho, rinsed, seeded and deveined
  • 4 ounces piloncillo
  • 1 clove
  • ½ teaspoon canela, ground
  • 4 ounces chunked Mexican chocolate
  • 1 ounce toasted almond slivers
  • 16 ounces vanilla bean ice cream
How to Make It
  1. Bring 8 ounces of water to a simmer in a saucepan and cook ancho chiles for 5 minutes until soft. Transfer chile and some liquid from the saucepan into a food processor and blend until smooth. Add more liquid if needed.
  2. In a separate pan, mix chile from the food processor, piloncillo, cinnamon, clove and chocolate and bring to a boil. Boil for 3 minutes.
  3. Remove clove before serving.
  4. Allow ice cream to soften, then swirl in mole sauce and almonds.

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