Jalapeno Ice Cream

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Creamy, cool sweetness collides with spicy, zesty heat in Jalapeno Ice Cream, creating a surprising fusion of smooth, rich dairy with the fiery kick of jalapeño peppers.

ice cream in container next to jalapenos

Jalapeno Ice Cream

First things first, when I had the initial idea for a jalapeno ice cream, I wasn’t convinced it was going to be a win. However, we love sweet and spicy combinations, so I decided to give it a shot.

Creamy cheeses topped with spicy pepper jelly or peach habanero jam are some of our favorite appetizers. And, this spicy chocolate ice cream is already a hit with friends and family.

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spicy ice cream with jalapenos

I’ve done a lot of interesting flavor combinations over the years. And, I like to consider myself a fairly adventurous eater. But, a spicy ice cream recipe always feels like a bit of a risk.

This dessert is a bold, tantalizing treat that dances between sweet and spicy on the taste buds, offering a unique and unforgettable flavor experience. If you enjoy unexpected and adventurous treats, this one is well worth a try.

jalapenos and cream in saucepan

Spicy Ice Cream

You don’t technically have to remove the seeds to make this recipe because we’re going to strain the peppers. But, the innards of the pepper are a bit of a spicy wildcard, as the capsaicin is concentrated in those white inner ribs.

Use as many (or as few) peppers in this recipe as you like. I wanted a solid bit of heat, so I used 3 large peppers, almost ¾ cup chopped. If you’re worried about heat, use a single pepper the first time you make it.

simmering jalapenos in saucepan

With over 70 ice cream recipes here to choose from, there’s sure to be an ice cream for everyone! If you’re new to making ice cream, the best and easiest vanilla ice cream is a great place to start.

These are my favorite inexpensive containers for storing ice cream. They’re perfect for gifting (who doesn’t love homemade ice cream?) storage, re-using, etc. I write the flavors on the lids with a sharpie and it washes off with dish soap.

I have more ice cream scoops than I can keep track of at this point and I definitely play favorites. This ice cream scoop does the best job ever of cutting through firm ice cream and still delivers a pretty scoop. It gets bonus points for being one of the least expensive scoops I own as well.

Don’t miss our Ice Cream Maker Review for all the information you need to find the BEST Ice Cream Maker for your needs! Spoiler alert – our top-rated machine under $50 just might surprise you. It sure surprised me!

straining jalapeno cream base for ice cream

Jalapeno Ice Cream Recipe

You’ll need the following ingredients to make this recipe:

  • sugar and salt
  • jalapenos
  • heavy cream
  • whole milk
  • vanilla extract
  • ground cinnamon

The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!

cooked jalapenos in strainer

Start by combining the sugar, salt, and jalapenos in a sauce pan. Then, add 1 cup of cream and bring to a low simmer over medium-high heat, while stirring constantly. (Do NOT boil.)

Reduce heat to maintain a simmer while stirring constantly. When the sugar has dissolved, remove from the heat, cover, and let the cream mixture rest and cool for 60 minutes.

ice cream base in bowl

When the mixture has cooled, place a fine mesh strainer over a mixing bowl next to the stove. Then, pour the mixture through the strainer. Discard the peppers.

Add the rest of the cream, milk, vanilla, and ground cinnamon to the jalapeno-infused cream.

adding extracts to ice cream base

Whisk a final time before pouring the mixture into the ice cream maker. Churn according to the manufacturer’s instructions.

Transfer to an air-tight, freezer safe container when finished churning. Then, place the container in the freezer until ready to serve.

ice cream with scoop in container next to jalapenos

Homemade Ice Cream

Looking for more homemade ice cream flavors to try? Spicy Chocolate Ice Cream is cold, creamy chocolate with a hint of spicy heat from chili and cinnamon. This spicy ice cream warms your mouth even as you are chilled from the ice cream.

“The sweet heat that you can not stop eating” is the best way to describe this creamy Cranberry Jalapeno Dip. And, if you prefer a creamier jalapeno dip, I have a recipe for that, too. This is a must-try!

If you’re interested in an unexpected combination, look no further than creamy smooth ice cream bursting with buttery popcorn flavor. Too crazy an idea? Absolutely not. Popcorn Ice Cream will take to make a believer out of you too.

scoop of ice cream in small bowl next to jalapenos

This is Lemon Ice Cream like you’ve never tasted before! Sweet cream and tart lemon juice come together in this easy homemade ice cream recipe.

Dark Chocolate Ice Cream delivers just the right amount of sweetness, it’s the perfect treat for chocolate lovers who enjoy a bittersweet twist.

Sweet, cold, creamy, chocolate cake combines with a hint of unexpected heat as you finish each bite; this dessert is amazing. I made this for my family and then sliced the remaining cake into slivers and sent it to work with my husband.

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ice cream in container next to jalapenos

Jalapeno Ice Cream

Creamy, cool sweetness collides with spicy, zesty heat in Jalapeno Ice Cream, creating a surprising fusion of smooth, rich dairy with the fiery kick of jalapeño peppers.
Pin Print Review
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6

Ingredients 

  • ¾ cup sugar
  • ¼ teaspoon salt
  • 2-4 jalapenos stems and seeds removed, chopped very small
  • 2 cups heavy cream divided
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon

Instructions

  • Combine the sugar, salt, and jalapenos in a saucepan. Add 1 cup of cream and bring to a low simmer over medium-high heat, while stirring constantly. (DO NOT boil.) Reduce heat to maintain a simmer while stirring constantly. When the sugar has dissolved, remove from the heat, cover, and let the mixture rest and cool for 60 minutes.
  • When the mixture has cooled, place a fine mesh strainer over a glass bowl next to the stove. Pour the cooled mixture through the strainer. Discard the peppers.
  • Add the remaining cup of cream, milk, vanilla, and ground cinnamon to the infused cream. Whisk to combine and then pour into the ice cream maker. Freeze according to the manufacturer's instructions.

Nutrition

Calories: 394kcal · Carbohydrates: 30g · Protein: 4g · Fat: 30g · Saturated Fat: 19g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 8g · Cholesterol: 95mg · Sodium: 134mg · Potassium: 150mg · Fiber: 0.2g · Sugar: 30g · Vitamin A: 1283IU · Vitamin C: 6mg · Calcium: 104mg · Iron: 0.1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!
scoop of ice cream in container next to jalapenos on table

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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