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.
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.
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.
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.
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.
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Jalapeno Ice Cream Recipe
You’ll need the following ingredients to make this recipe:
- sugar and salt
- 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!
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.
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.
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.
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.
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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.
Jalapeno Ice Cream
- 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
- 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.