Chocolate Raspberry Chili Ice Cream
Sweet, spicy and creamy no-churn Chocolate Raspberry Chili ice cream; super simple and quick to make, plus there’s no need to use an ice cream machine!
What does No-Churn mean?
No-Churn ice cream means there’s no need to use an ice cream machine to make your ice cream with a creamy and soft consistency; I use whipped cream as a base to obtain the creaminess after frozen. This makes it convenient, easy and quick to make.
Ingredients for this Chocolate Raspberry Chili Ice Cream
- Heavy whipping cream. This is the base of your ice cream
- Dark chocolate. Gives the chocolate flavor
- Vanilla extract. Enhances aroma and flavor
- Salt. Helps intensify flavors
- Milk. Ice cream base
- Dry chili. Gives flavor and spiciness
- Raspberry Jam.
How-to Photos
To make this No-Churn ice cream you start by melting Chocolate and heavy whipping cream together in low heat, until chocolate is completely melted. Mix in vanilla and salt. Blend chili and milk together, mix with chocolate and heavy cream and refrigerate mixture for at least 4 hours.
For this next step you need to whip you mixture, and for it to whip properly you need it to be very cold, so do not skip this step or reduce the refrigeration time.
Whip your mixture until light and fluffy, around 1-2 minutes. Pour half of your mixture in a freezable container, add 1/4 of raspberry jam in big dollops on top and swirl with a butter knife.
Add the rest of ice cream mix, the rest of the jam in dollops and swirl. Cover and freeze overnight.
How to store
Stored in an air tight container and covered, this ice cream can last quite a long time in your freezer.
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Chocolate Raspberry Chili Ice Cream
Ingredients
- 2 Cups semi sweet chocolate chopped
- 2 Cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 Cup whole milk
- 1/2 – 1 dry tree chili seeded
- 1/2 Cup raspberry jam
Instructions
- Melt Chocolate and heavy whipping cream together in low heat, until chocolate is completely melted. Mix in vanilla and salt.
- Blend chili and milk together, mix with chocolate and heavy cream and refrigerate mixture for at least 4 hours.
- Whip your mixture until light and fluffy, around 1-2 minutes. Pour half of your mixture in a freezable container, add 1/4 of raspberry jam in big dollops on top and swirl with a butter knife. Add the rest of ice cream mix, the rest of the jam in dollops and swirl.
- Cover and freeze overnight
