If you’re looking for a homemade ice cream that’s creamy, chocolatey and has an unlikely twist, this Chocolate Raspberry Chili Ice Cream Recipe is just for you. We’re talking rich dark chocolate, a punch of chili heat, and a vibrant raspberry swirl—no ice cream maker required!

I know trying a spicy chocolate ice cream might seem like stepping outside your comfort zone, but trust me, this combo is magic. The chili adds just the right amount of heat to balance the tartness of the raspberry and the richness of the chocolate.

Plus, this no-churn recipe means less equipment and more confidence in getting that perfect scoop, even if it’s your first time making homemade ice cream.

What does “no-churn” mean for making ice cream?

“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

This recipe calls for simple ingredients found in the aisles of your local grocery store:

Heavy whipping cream: The base that gives your ice cream its creamy texture without needing an ice cream machine
Dark chocolate: Melts to create a rich chocolate ice cream base
Vanilla extract: Adds depth and rounds out the chocolate flavor
Pinch of salt: Brings all the flavors together and enhance the chocolate
Whole milk: Keeps the ice cream mixture smooth and easy to whip later on
Dried red chili: Infuses heat and a subtle smokiness into the ice cream
Raspberry jam: Swirled in for that sweet-tart raspberry flavor and eye-catching raspberry swirl
Fresh raspberries or a quick raspberry puree (optional): for garnish and extra berry punch

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-ons & Substitutions

Want to mix things up? Here are a few easy ideas:

Swap dark chocolate for semi-sweet chocolate chips or milk chocolate for a lighter chocolate taste
If dried red chili feels too bold, try a pinch of cayenne or even experiment with ghost pepper for the adventurous.
For a smoother raspberry swirl, blend fresh raspberries with a little sugar to make a raspberry sauce or puree.
If you’re a chocolate lover, add a chocolate shell on top using melted chocolate and a bit of coconut oil.

How to Make Chocolate Raspberry Chili Ice Cream

To make this No-Churn Chocolate Chili Ice Cream, start by melting the chocolate and heavy whipping cream in a small saucepan over low heat, stirring constantly until smooth. Be careful not to overheat, as this can cause the chocolate to seize. Remove from heat and mix in the vanilla extract and salt.

In a blender or food processor, blend the chili and milk together until completely smooth. Stir the blended chili mixture into the melted chocolate and cream until fully combined.

Cover and refrigerate until the mixture is very cold—this step is crucial for achieving the right texture when whipping, so do not skip or shorten the chilling time.

Once the mixture is fully chilled, use a hand mixer or stand mixer fitted with a whisk attachment to whip it on high speed until it becomes light and fluffy, resembling soft whipped cream.

Pour half of the whipped ice cream mixture into a freezer-safe container, then add dollops of raspberry jam on top.

Use a butter knife to gently swirl the jam into the mixture, creating visible ribbons without overmixing.

Repeat with the remaining ice cream mixture and jam, swirling again to distribute it evenly.

Cover the container tightly and freeze overnight. When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly before scooping. Enjoy!

Expert Tips

For a smooth chocolate ice cream base, make sure your chocolate is fully melted before adding other ingredients
You can strain your chili-milk mixture with a cheesecloth to avoid any gritty texture in your final scoop
Use a chilled mixing bowl to whip your mixture faster and achieve that creamy texture
If you want a stronger chili kick, let the chili steep longer in the milk before blending