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Spicy Chocolate Ice Cream

Recipe slightly adapted from The Perfect Scoop


  • 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


  • 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!


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.