Chocolate Raspberry Chili Ice Cream

Print Recipe

Chocolate Raspberry Chili Ice Cream

4.80 from 5 votes

Sweet, spicy and creamy no-churn ice cream; super simple and quick to make, plus you don't need an ice cream maker!

Prep Time25

Total Time6 25

Servings: 4 cups

Author: Maria

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 small dry tree chili seeded
1/2 Cup raspberry jam

Instructions

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.
2 Cups (350 g) semi sweet chocolate, 2 Cups (473.2 ml) heavy whipping cream, 1 teaspoon vanilla extract, 1 teaspoon 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.
1 Cup (236.6 ml) whole milk, 1/2 - 1 small dry tree chili
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.
1/2 Cup (170 g) raspberry jam
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!

Notes

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.

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

Nutrition