Ingredients

• 1 pound 6 ounces premium Mexican chocolate ice cream (about 3 1/2 cups packed), or regular chocolate ice cream with a pinch each ground cinnamon and ground chiles
• 2/3 cup whole milk
• 3 tablespoons chocolate syrup
• Heavy cream, whipped, optional
• Ancho chile powder, for garnish, optional

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Instructions

1. Combine the ice cream, milk and chocolate syrup in a blender and blend until smooth, 10 to 15 seconds. Serve immediately, topped with a dollop of whipped cream, if using, and a pinch of chile powder, if desired.