Spicy Chocolate Ice Cream

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Spicy Chocolate Ice Cream is cold, creamy chocolate with a hint of spicy heat from chili and cinnamon.

This ice cream warms your mouth even as you are chilled from the ice cream. The combination of heat with the cold is fantastic.

Spicy Chocolate Ice Cream - get the recipe at barefeetinthekitchen.com

When some friends requested a chocolate and chili ice cream combination last year, I was excited to finally try it for myself.

At the very first taste, I was happy that we were planning to share this ice cream with them and avoid the temptation of eating the entire recipe myself! The ice cream has received rave reviews from everyone who tasted it.

I’ve made this ice cream over a dozen times now. Spicy Chocolate Ice Cream is my husband’s favorite and in over a year of making it, this is the first time I’ve managed to get a photo of it.

He loves to give it away to friends and it still disappears lightning fast every time it is in the house.

Spicy Chocolate Ice Cream is cold, creamy chocolate with a hint of spicy heat - get the recipe at barefeetinthekitchen.com

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!

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Spicy Chocolate Ice Cream

Recipe slightly adapted from The Perfect Scoop
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Ingredients 

  • 1 3/4 cups heavy cream
  • 1/3 cup dutch process cocoa powder or special dark cocoa
  • 3/4 cup sugar
  • 1/2 cup bittersweet or semi-sweet chocolate chips
  • 1 3/4 cups milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine sea salt
  • 1 1/4 teaspoons ground cinnamon
  • 2 – 3 teaspoons chili powder adjust to taste

Instructions

  • Whisk together the cream, cocoa and sugar in a medium saucepan. Warm the mixture over medium-high heat, whisking constantly until it comes to a full rolling boil (the mixture will foam up). Remove from the heat before it overflows and immediately add the chocolate. Whisk until the chocolate has completely melted.
  • Stir in the milk, vanilla, salt, cinnamon and chile powder. Cover and refrigerate at least 2 hours, until thoroughly chilled. Freeze in your ice cream maker according to the manufacturer’s directions. Enjoy!

Notes

If you are unsure about the heat in the ice cream, start with half the suggested amount of chili powder and taste the mixture. Keep in mind that the heat level will increase slightly after freezing.
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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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  1. Tricia Buice says

    I love my Perfect Scoop cookbook but haven't tried this recipe! It looks amazing and I love that color of nail polish – haha – have a great weekend!

  2. Anonymous says

    Sorry I meant CAYENNE. Your description mentions heat from cayenne cinnamon and chili, but the ingredient list and instructions only talks about chili and cinnamon, no cayenne??

  3. Anonymous says

    Speaking of cayenne, don't mistakenly add that. I accidentally added cayenne from my unmarked spice rack (only 1tsp!) and I can only handle a few tastes at a time. Even my heat-loving bf thinks it's too spicy! But the chocolate taste in it is amazing! Live and learn…