We were having movie night a while ago with our kids and bought some treats that we don’t normally buy to make it a little more exciting. It was then that we remembered, “Oh yeah! We REALLY like Hot Tamales!” It’s one of those candies that I feel like I overlook way too often, but that I thoroughly enjoy every time. Naturally, it had to become an ice cream, because why not?

When we were thinking about what would go well with the hot cinnamon flavor, we remembered those delicious chocolate covered cinnamon bears our university sold by the candy counter and decided some chocolate would do nicely. So, it became a hot tamale infused hot cinnamon base with layers of chocolate shell. The shell cracks as you scoop, really giving off the chocolate covered cinnamon bear vibe. This ice cream naturally has that kick just like the candy does, and bonus, you get all the flavor without getting candy stuck to your teeth. Win win!

What’s happenin’,Hot Stuff?

This one’s sexy and it knows it!


  • Hot Cinnamon Ice Cream Base
  • 1 box hot tamales

  • 2 1/4 cup heavy cream

  • 1 1/8 cup whole milk

  • 4 egg yolks

  • 1/4 cup dry milk powder

  • 3/4 cup sugar

  • 1/4 tsp cinnamon oil (we used this one)

  • Chocolate Shell
  • 3/4 cup bittersweet chocolate chips

  • 1 1/2 tsp neutral flavored oil (like coconut, avocado, or canola)


  • To infuse the cream, add the cream and milk to a medium saucepan. Add the hot tamales and cook over medium heat, stirring constantly.
  • Once the mixture comes to just a simmer, remove it from the heat and cover it with a lid. Allow it to cool to room temperature before you prepare the rest of your ice cream. Once it is cooled, run it through a fine mesh strainer to remove the candy pieces. The milk/cream will turn pink, which is totally fine. If you want it a little deeper in color, feel free to add some red food coloring.
  • Mix together the egg yolks, powdered milk, sugar, and infused cream/milk. Make sure to mix thoroughly! Don’t want any sugar or egg clumps left behind!
  • Pour the mixture into a saucepan and heat over medium low heat until the base reaches a temperature of 162 degrees. Keep the base on a low heat and stir constantly, allowing the base to reduce for about 10 minutes.
  • Add base to a plastic gallon bag, and put in a prepared ice bath until cooled (about 15-20 minutes).
  • Make in your ice cream maker based on the maker’s instructions. 
  • Once the ice cream is ready to come out, add a layer of the ice cream, followed by a layer of chocolate shell. Repeat the layers until all of your ice cream is in the container.
  • Move into the freezer until hardened (at least 4 hours).
  • Chocolate Shell
  • Add the chocolate chips and oil to a microwave safe bowl. Microwave 30 seconds at a time, stirring between each, until the chocolate is totally melted.
  • Allow it to come to room temperature before adding it to your ice cream. As it hits the cold ice cream the chocolate will firm up, giving you the crunchy texture you are looking for!