This chili chocolate ice cream is a unique twist on a classic flavour. This no churn ice cream is not too sweet, beautifully smooth and has a flavour kick to it that will knock your socks off!
So as I’m writing this, I am currently inside, it’s a beautiful day outside and I’m just getting over a nasty spring cold.
By the time you read this though, I will (hopefully) be lazing on a beach or poolside somewhere in Playa del Carmen, soaking up the sun and sipping on a cocktail! Yep, that’s right, we are in Mexico and Cuba for our honeymoon!
I was thinking of doing a real time update, but in all honestly, I didn’t want to take my laptop away on my honeymoon, and I’m not even sure Cuba or Mexico has a reliable internet source. So I have scheduled my posts for you this week and am taking a bit of time out of my usual schedule to relax, recharge and enjoy myself!
But let’s talk about this ice cream!
You probably read the title, and went either ‘um, no wtf is she thinking’ or ‘omg what a cool idea’. Regardless of your reaction, don’t knock this recipe until you try it!
I have been a chili chocolate fan for quite some time now, and even though I don’t like spicy foods, I love the subtle bite the chili gives you when you taste the chocolate.
A long, long time again when I lived in Melbourne, I remember eating chili chocolate ice cream at a gelato store on Lygon Street and I was amazed! It’s a little odd, eating something cold, that is spicy but I absolutely love it! It has left a positive impression in my mind ever since.
The sweetness of the chocolate and the subtleness of the chili bring out such an amazing, rich flavour, you won’t even believe how good it is until you try it.
Oh and did I mention it is also no churn?! Amazing!
I have definitely decided to jump on the no churn ice cream band wagon, because it is so easy, and so, SO good! This ice cream didn’t crystalize, there were no lumpy, icy chunky bits and you don’t need a fancy ice cream maker.
I’m not saying that I don’t want an ice cream maker (Adam if you’re reading this, hint hint), but for this point in my life, having an ice cream maker is a little impractical and the thought of eventually having to lug it home to Australia gives me a little anxiety.
No churn ice cream is seriously go easy to make, and comprises of 2 base ingredients – condensed milk, and whipped cream. I did my original research and base quantities from The Kitchn, then added some extra flavours to jazz it up to a whole new level!
This recipe does require a little patience, especially because I am adding a whole new element to the basic recipe, but I PROMISE you, it will be worth it!
I served this chili chocolate ice cream at our Cinco de Mayo celebrations and it was a huge hit with my guests. It makes a lot, lasts a long time and is so easy, you can make it the night before, or the morning of before your guests arrive!
So happy ice cream making! Hope you guys are having some sunshine! Excuse me while I go get another cocktail – much love x x
Chili Chocolate Ice Cream
- 14 oz sweetened condensed milk (400g)
- 2 cups heavy whipping cream
- 3/4 cup dark chocolate chips
- 1/8 tsp cayenne pepper note 1
Combine heavy whipping cream and dark chocolate in a medium sized bowl.
Microwave cream and chocolate on increments of 45 seconds, until chocolate is melted. Use a spatula to combine well until all chocolate is melted.
Chill in fridge 1-2 hours (note 2)
Place condensed milk in a large bowl.
Using electric beaters, beat chocolate cream until stiff peaks appear. (note 3)
Soften the condensed milk - place about 2 tablespoons of cream mixture into condensed milk and fold through with a spatula.
Fold through the remaining whipped cream until there are no lumps (note 4)
Pour ice cream base into a glass Pyrex dish, or glass container (note 5)
Press a piece of parchment or wax paper onto the top of the ice cream (note 6& 7)
Refrigerate 6+ hours or until ice cream is hard.
Note 1 - start small with the cayenne. Use about 1/8 of a teaspoon, then add more if desired. The flavour does come out pretty much immediately so you will be able to gauge how spicy it is. I found using 1/8 or just slightly over was enough.
Note 2 - chilling the cream is essential because it makes it doesn't whip if it's warm.
Note 3 - the first time I did this it would not whip despite my best efforts. This was because my cream wasn't cold enough. It may take a little longer than normal cream to whip, but if you find you are trying to whip it for at least 5 minutes with no change, place it back in the fridge for more time. You will know if it doesn't whip! If it is cold enough, it will eventually whip!
Note 4 - Fold carefully, avoid stirring otherwise you're ice cream won't be light and creamy. It may take a little time for all the lumps to go, just be patient!
Note 5 - I used a square Pyrex dish and it worked a treat. If you had a loaf pan as well that would work, or any other container that you can seal relatively well.
Note 6 - Cut a piece of parchment paper to the size of your dish. Putting the parchment paper over the top layer will prevent crystallization.
Note 7 - as my container didn't have a lid. I wrapped the whole dish in glad wrap/plastic wrap, then added a layer of aluminum foil to keep it sealed tightly. Alternatively if your dish has a lid that would be great!
Over to you!
Have you ever made ice cream? what is your favourite ice cream flavour? how do you feel about chili chocolate ice cream?