The Aztecs are credited with the discovery of chocolate, of which I shall ever be grateful. It was probably used to flvoar a bitter drink used by the mystics.

The Molinillo, another Mexican invention was used to whip up hot chocolate. Using the palms of one's hand, the handle of the Molinillo was rolled back and forth till the concoction became full and frothy. In today's Mexican cuisine, the chocolate is usually found in a tablet form and almost always contain cinnamon, vanilla, clove and ground almonds.

Leftover Cinnamon Chocolate Ice Cream Pie can be frozen.

Mexican Cinnamon Chocolate Ice Cream Pie - Easy Mexican Recipe For Mexican Dessert

• 1 quart cinnamon, vanilla or chocolate ice cream (softened)
• 20 chocolate Oreo wafer cookies (crumbled)
• 1/4 cup margarine or butter (melted)
  
  Cinnamon Chocolate Sauce
  1/2 cup heavy whipping cream
• 1/4 cup sugar
• 1 ounce unsweetened chocolate
• 1/2 tsp ground cinnamon

Image of Cinnamon Sticks

• In a bowl, mix the cookie crumbs and margarine or butter
• Using an ungreased pan (8 X 2 inches), press the cookie mixture onto the bottom
• Freeze for 10 to 20 mins
• Spoon the softened ice cream into the cookie crumb mixture and smooth the top
• Cover and freeze dessert for 2 hours or till firm
• Run a spatula along the side of the pan to loosen then remove completely from pan
• Serve dessert with cinnamon chocolate sauce
• To make the cinnamon chocolate sauce, heat the whipping cream, sugar and chocolate to a boil
• Stir constantly, do not let chocolate burn
• Boil and stir for 30 seconds or till chocolate is completely melted
• Remove from heat and stir in ground cinnamon
• You can either serve the cinnamon chocolate sauce warm or cool

HINT: If time is an issue, you can always buy pre-made cookie pie sheets which comes in chocolate or plain flavor. Look for them in the bakery section.

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