Chocolate and chilli are a match made in food heaven; they are wonderful together. For a little sweetness and spice, try this ice-cream recipe that packs on the heat!
If you’re a chocolate lover who is somewhat adventurous, then you’ll love this ice-cream flavour. It has an intense, rich dark chocolate, in a silky, creamy base, while the hot chilli hits you last with a small burn on your tongue. It’s sweet, hot, cold, and generally surprising.
As usual, this recipe doesn’t require any specialised equipment. The whole idea of this blog is to develop delicious ice-cream recipes that are also accessible to everyone and easy to make at home without an ice-cream maker. I hope it delivers! If you try any of my recipes, let me know how you find them. Did you like them? Do you not like them? Did you tweak them in any way? I’d love to know your feedback.
- One cup heavy/whipping cream
- Three quarters of a cup sweetened condensed milk
- One cup bittersweet, dark chocolate either already available in chips or chopped. Try to use chocolate with the highest cocoa content you can find; it will add a wonderful flavour to your ice-cream.
- Two heaped teaspoons unsweetened pure cocoa powder, the best you can find.
- Two tablespoons chilli flakes, or according to taste. If you want it less spicy, use half the amount.
- Two tablespoons Chilli Chocolate Kahlua liqueur or similar chocolate flavoured liqueur (optional, but highly recommended)
- Two tablespoons icing/powdered sugar
- A few hours to one day before making the ice-cream, place three tablespoons of boiling hot water in a small bowl, add the cocoa powder and chilli flakes. Allow them to steep overnight or for at least 3 hours in the fridge.
- Place the chocolate in a heat-proof bowl. Option 1 for melting the chocolate: place the bowl in a slightly larger saucepan with simmering hot water on the stove, gently mix the chocolate until it melts. Option 2 for melting chocolate: microwave the chocolate for 20 seconds, remove to mix, if it hasn’t all melted, return to the microwave for 10-15 second intervals until it is all melted.
- Allow the chocolate to cool for 10 minutes at room temperature.
- Pour the whipping cream into a large, deep bowl, preferably chilled.
- Using an electric mixer, mix the cream until soft peaks form, add the icing sugar gradually and continue mixing until stiff peaks form.
- Add the condensed milk, continue to beat with the mixer
- Add in the melted chocolate, then continue beating with the mixer for another 30 seconds or until it is fully incorporated.
- Fold in the Kahlua if using and the chilli cocoa mixture.
- Pour the mixture into a plastic or metal container with an airtight cover and can be placed in the freezer.
- Place the mixture into the freezer.
- Every hour or hour and a half, remove the ice-cream mixture from the freezer and mix it thoroughly with a fork. Keep doing that for the next 8-10 hours (it’s best to make this on a day when you’re probably going to be at home).
- Serve it in waffle cones or bowls and enjoy!
Tip: In the pictures above the ice-cream has salted caramel sprinkles on top, these sprinkles are actually a by-product of a salted caramel chipotle almonds recipe I have on my other blog. Link to the recipe is here. If you like this recipe, check out my Pistachio Rose Ice-Cream recipe.