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chili chocolate ice cream in enamel loaf pan with antique wooden ice cream scoop

Chili Chocolate Ice Cream

The Home Cook's Kitchen
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! 
4.58 from 7 votes
Prep Time 10 hours 30 minutes
Total Time 10 hours 30 minutes
Course Dessert
Cuisine Western
Servings 6 people
Calories 616 kcal

Ingredients
 

  • 14 oz can of condensed milk
  • 2 cup cold heavy whipping cream
  • ¾ cup dark chocolate
  • teaspoon cayenne pepper

Instructions
 

  • 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