Spicy Chocolate Ice Cream
Quick Info
🛒 Ingredients
- 1 cup heavy cream
- 1/4 cup (0.22 cup) Dutch-process cocoa powder (or dark cocoa)
- 1/2 cup (0.44 cup) granulated sugar
- 1/3 cup bittersweet or semi-sweet chocolate chips
- 1 cup whole milk
- 2/3 tsp vanilla extract
- Pinch of kosher salt
- 3/4 tsp ground cinnamon
- 1 1/3 to 2 tsp chili powder (adjust to taste)
🍳 Equipment
📋 Instructions
- Whisk together heavy cream, cocoa powder, and sugar in a medium saucepan. Warm over medium-high heat, whisking constantly, until it reaches a full rolling boil and foams up.
- Remove immediately from heat before overflowing and add chocolate chips. Whisk until melted and smooth.
- Whisk in whole milk, vanilla, salt, cinnamon, and chili powder.
- Cover and chill in the refrigerator for at least 2 hours until thoroughly cold.
- Churn the chilled mixture in an ice cream machine according to the manufacturer’s instructions.
- Transfer to an airtight freezer container and freeze until firm.
💡 Notes & Variations
- Start with half the chili powder if you prefer milder heat; spice perception increases slightly once frozen.