A soft and creamy chocolate ice cream, with just a hint of spice to give it a little kick! This no churn chili chocolate ice cream is a basic recipe that makes a statement!
Gently heat cream and chocolate until the chocolate has fully melted. You can either do this in the microwave, heating at 30-second increments then stirring, or on the stovetop over low heat.
Add the cayenne pepper bit by bit, and taste. Adjust flavour according to tastes.
Cover the cream and chocolate, and refrigerate 2 hours until cream is cold again.
Whip chocolate cream until stiff peaks form. This may take slightly longer than regular whipping cream because of the chocolate. Just keep going!
Pour condensed milk into a large bowl, and add a scoop of the chocolate cream. Gently fold, then fold in remaining cream.
Pour into an air-tight container or loaf pan lined with parchment paper. If using a loaf tin, wrap in one layer of plastic wrap, and finish a layer of aluminium foil.
Keyword Chili Chocolate Ice Cream, Chocolate Ice Cream, No Churn Ice Cream