This is cold, creamy chocolate ice cream 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.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Dessert
Cuisine: American
Servings: 6servings
Calories: 418kcal
Ingredients
1½cupsheavy cream
⅓cupdutch process cocoa powder or special dark cocoa
⅔cupsugar
½cupbittersweet or semi-sweet chocolate chips
1½cupsmilk
1teaspoonvanilla extract
⅛teaspoonkosher salt
1¼teaspoonsground cinnamon
2 - 3teaspoonschili powderadjust 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 chili powder. Cover and refrigerate the mixture for at least 2 hours, until thoroughly chilled. Pour the chilled mixture into your ice cream machine and freeze according to the manufacturer's instructions.
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.