Mexican Hot Chocolate Ice Cream

Today’s high is predicted to match a record high temp of 87 degrees.

I no longer have any concept of winter.

There were a few weeks when we had cold temps in the 40’s and 50’s but it wasn’t too bad. And there were just a few days when temps just dipped below freezing. Unfortunately it wrecked some of our plants but overall our plants fared pretty well when some neighbors lost everything.

Besides that cold spell, things have been comfortable and enjoy able.

Recently, temps have gotten high enough again where we can use the splash pad without feeling too cold as the water dries off of us.

Today we are going to the pool. Woohoo!!!!!!!!

I no longer have a real concept of winter. I keep seeing people post pictures of snow, fires, talking about eating cozy foods like stew and soup so they can enjoy a warm, comforting meal after shoveling and I’m like “WHAT?!?! My windows are open now and I’m tempted to close them to put on the AC!”

So, this recipe is perfect for my cold weathered friends as it’s a hot chocolate base, but perfectly refreshing for us who are spending our days by the pool.


I love hot chocolate!

It’s indulgent and comforting. It feels like luxury in a mug.

I don’t do simple packets of hot chocolate mix, I make hot chocolate from scratch or I doctor up my favorite hot chocolate to make them extra sinful.

My favorite hot chocolate is the Mexican Hot Chocolate that you make with tablets. Sorta spicy, sorta smokey and extra delicious.

This ice cream is smooth, creamy, and really chocolaty with the nicest hint of spice and heat to it as you start making it with the hot chocolate tablets. You’ll never just want a regular bowl of chocolate ice cream again after this ice cream.

Mexican Hot Chocolate Ice Cream

Makes approximately 2 quarts


  • 2 Mexican Hot Chocolate Tablets, Abuelita Brand
  • 1 Cup Whole Milk
  • 1/2 Cup unsweetened cocoa powder
  • 2 Cups heavy cream
  • 6 large egg yolks
  • 1/2 Cup sugar
  • 2 teaspoons pure vanilla extract
  • pinch of salt


  1. In a medium sized saucepan, melt the hot chocolate tablets in the milk. Whisk until completely melted. Add the cocoa powder. Cook over medium heat until the cocoa powder is evenly mixed in. Add the heavy cream. Bring the mixture just to a simmer, stirring occasionally. Remove from the heat.
  2. In a large bowl, or in the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the sugar and continue to beat until light and fluffy in texture.
  3. Temper the cream mixture into the eggs and sugar by gradually adding 1/4 Cup amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder of the mixture to the bowl. Mix well and then return the entire mixture to the saucepan and place over low heat.
  4. Continue to cook, stirring often, until the mixture thickens and coats the back of a spoon, reaching 170 to 175 degrees F.
  5. Strain the mixture in a fine mesh sieve into a container and allow to sit at room temperature for 30 minutes.
  6. Stir in the vanilla extract and pinch of salt.
  7. Place the uncovered mixture into the refrigerator. Once it is cool enough not to form condensation on a lid/plastic wrap, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
  8. Pour the chilled mixture into an ice cream maker and process according to the manufacturer’s directions. This should take approximately 25 to 35 minutes.
  9. Remove the ice cream to a storage container. Freeze for another 3 to 4 hours to allow the ice cream to harden.

S’mores Chocolate Chip Cookie Ice Cream Sandwiches

S'mores Chocolate Chip Cookie Ice Cream Sandwiches

It’s the last day of S’mores Week 2017!!!

Amanda and I have hoped that you enjoyed the fun S’mores recipes that we shared this week. We have always had a blast sharing these recipes. I an’t believe it was already our 5th year doing it.

I wanted to really go all out this year with fun things like S’mores Monkey Bread, the Boozy S’mores Milkshake I shared yesterday and I wanted to end the week with a bang! So I decided to hit the scales hard with a fun combination of elements to make this crazy treat.

Let’s go… Chocolate chip cookies! Nutella! Marshmallow! Ice Cream!

Ding! Ding! Ding! We have a winner!

S'mores Chocolate Chip Cookie Ice Cream Sandwiches

S’mores Chocolate Chip Cookie Ice Cream Sandwiches

Makes 4


  • 8 chocolate chip cookies
  • 1/4 Cup nutella
  • 4 large marshmallows
  • 4 scoops of ice cream, vanilla is suggested


  1. Arrange 4 chocolate chip cookies on a baking sheet. Spread a Tablespoon of Nutella on each cookie.
  2. Place a scoop of ice cream on each cookie and immediately put into the freezer.
  3. Roast the marshmallows and put them on the other cookies.
  4. Sandwich together while the marshmallow is still warm.


S’mores Ice Box Cake

  1. S'mores Ice Box Cake


Oh, sorry, it’s just that I am so tired from staying up watching the Olympics.

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But these late nights are totally worth it!!!

The Olympics come just every 4 years (not counting the Winter games!) so I just have to stay up to watch the races and competitions.

I just can’t miss all the scowls and finger wags. The drama is oh so good.

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Shoot, I am not athletic at all so I am so impressed at these super talented people using their bodies in the most amazing ways.

Man, I’m just satisfied with myself when I hit my 10K step goal for the day. I sure as hell love spinning, but I am no {insert name of some famous cyclist I don’t know}. ha!

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If I was super athletic then maybe I could afford to eat more of this S’mores Icebox Cake. Instead, like most sweets I make, I share the wealth with friends, family, and neighbors. I keep bringing tons of S’mores sweets across to our neighbor’s house. Truthfully, I didn’t share this, but they have ended up with lots of sweets lately. I love to bake, and their kids love to eat it, so it’s a Win Win!

In this case, there is no baking, but the end result is still pretty awesome!!

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I love that this is a slice-able sundae!

All the toppings are layered inside the ice cream, even the hot fudge. Perfect!

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I think we all need to enjoy some more S’mores treats with this S’mores Icebox Cake. What’s not to love… ice cream… chocolate… graham crackers… marshmallows?!?! YES!

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S’mores Ice Box Cake

Makes 10 servings


  • 1 quart of vanilla ice cream, softened
  • 3 Hershey’s Bars, broken into small pieces, divided
  • 5 graham crackers, divided
  • 1 1/2 Cups mini marshmallows
  • 3/4 Cup of hot fudge sauce, warmed (not too hot!)


  1. Line the bottom and sides of a 9″ x 5″ loaf pan with parchment paper. Leaving a bit exposed to help unmold it later.
  2. Drizzle 1/4 Cup of hot fudge sauce on the bottom of the lined pan. Sprinkle with 1 broken graham cracker, 1 broken chocolate bar, and 1/2 Cup of mini marshmallows.
  3. Spread a 3/4″ inch thick layer of ice cream on the ‘toppings’.
  4. Repeat another toppings layer with the 1/4 Cup hot fudge, 1/2 Cup mini marshmallows, and 1 chocolate bar broken into small pieces. Layer segmented graham crackers on top of the toppings.
  5. Add another 3/4″ thick layer of ice cream, then another toppings layer.
  6. Finish with a layer of ice cream. Wrap up and return to the freezer for at least 2 hours.
  7. To unmold, run a knife around the pan and wiggle around with the parchment paper ‘wings’. Flip over on a cutting board or serving plate, then pull the pan off. Slice and serve.


S'mores Frozen Hot Chocolate

The perfect summer time treat to cool you down! Enjoy this S’mores Frozen Hot Chocolate from Amanda of Fake Ginger.

Be sure to stay tuned to both of our blogs for some awesome S’mores goodies this week.

And don’t forget we will have a ebook of all of our S’mores recipes we have shared over the years and brand spankin’ new ones. This will go live at the end of S’mores Week.

Brownie Waffle Sundae

Brownie Waffle Sundae

I really believe that we all need to give each other a break more often.

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I had a rough week last week. Too busy. Too rough around the edges. Just too much. I was glad to be going away for a long weekend trip to see my best friend. Shoot, I’ve missed her so damn much since I last saw her at Christmas 2013. But it meant for a crazy week busting my butt to get things done for a design presentation on Friday.

So when things went *BOOM* on Thursday afternoon. I wanted to run into the bathroom and cry. But I didn’t, not because I was being strong or anything, but because I didn’t have the time.

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We found out that I made a mistake on a project I have been working on. A dumb mistake. A mistake I normally wouldn’t make. But I did. I looked back at my time sheet and emails that week and figured out what happened. Not to make an excuse but to see how I let something so dumb slip through my fingers.

It had my nerves frazzled all weekend. It was the thing going on in the back of my head while we walked all over the city, drank amazing drinks, ate delicious food, and talked of the future. I didn’t sleep well, and it wasn’t just because of the time change.

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It’s costing my company $6K to fix. What a mistake. UGH!!!!! In the grand scheme of cosmic (or even company) things it isn’t such a big deal but it has me all torn up. And I’m sure that it will for a really long time. I won’t make the same mistake again, I’ll be sure of it, but it still really stinks right now.

And that is why I think we all need to be nice to others. Give them a reassuring nod or wink when they look defeated. Hold the door open for them. Buy someone a coffee. Just think of when you have felt crappy and you needed a pick me up.

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So that is why I made this Brownie Waffle Sundae. It’s the perfect pick me up for a crummy day. Or better yet, it’s a better way to end a great day.

Breakfast is always great for dinner. But breakfast for dessert is even better. I swear.

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I used Krusteaz’s Gluten Free Brownie mix as I love Krusteaz’s mixes. I don’t use mixes often but they honestly are my go-to breakfast and dessert mixes for me. The brownie mix is a winner for gluten free folks. Plus, there have chocolate chips in it, which get the best sort of melty when baked in the waffle iron.

Enjoy the mashup of #BreakfastNight with #WaffleWednesday with this dessert. Or just eat it for dinner. I won’t judge!

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Brownie Waffle Sundae

Makes 4-8 Sundaes, depends on your waffle iron & your sharing


  • 1 Box Brownie Mix, plus ingredients needed according to box
  • 1-2 Tablespoons water
  • 1 pint ice cream, I suggest vanilla
  • sauces such as hot fudge or caramel
  • whipped cream
  • other toppings like sprinkles, nuts, fresh fruit, and maraschino cherries


  1. Preheat your waffle iron.
  2. Make the brownie batter according to the directions on the box. Add 1-2 Tablespoons of water to thin it out a bit.
  3. Spray the waffle iron with non-stick cooking spray. Scoop out 1/4- 1/3 Cup batter into the waffle iron. Cook until the steam has stopped coming out from the sides of the waffle iron.
  4. Plate your waffles and add a scoop onto each waffle. Top off with all your favorite goodies! Enjoy 🙂


Krusteaz has provided me with all sorts of fun mixes to create waffle recipes in a collaboration of their #BreakfastNight and my #WaffleWednesday. All thoughts and opinions are my own.

1.24-25: End of Cruise Weekend Recap


up early | breakfast & walk around the ship | disembark | Dad picked us up | visit Model Home | unpack & start laundry | mom & nanny come to Dad’s house | lunch, hang out, dinner | Autumn has a bath | Autumn to bed | Mom and Nanny leave | guide mom to highway | get ice cream with Robin | watch The Interview | pack the suitcases | go to be really late

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up early | breakfast | Dad drops us off at the airport | flight | home | Kemper gets home | go to the grocery store | Autumn naps | basketball | make Autumn’s dinner | Autumn has bath & goes to bed | burgers and fries for dinner | hang out | watch Screen Actors’ Guild Awards | bed

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