This ice cream gets an extra kick from the spice, which also highlights the richness of the chocolate. Because I only eyeballed it and your preferences may differ, all spices are to taste.
| Prep Time: | 5 mins |
| Additional Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 8 |
| Yield: | 1 quart |
Ingredients
- ½ cup unsweetened cocoa powder
- ½ cup white sugar
- 1 teaspoon chile powder, or to taste
- 1 teaspoon ground cinnamon, or to taste
- ½ teaspoon cayenne pepper, or to taste
- 1 ¼ cups milk
- ¾ cup heavy whipping cream
Instructions
- Mix cocoa powder, sugar, chile powder, cinnamon, and cayenne together in a bowl.
- Stir milk and heavy cream into cocoa mixture until well combined.
- Pour mixture into a home ice cream maker; freeze according to manufacturer’s instructions, about 20 minutes. Transfer to a covered container and freeze until firm.
- For a good no-churn alternative, fold whipped cream in with the mixture in place of using the heavy whipping cream.
Nutrition Facts
| Calories | 159 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 29 mg |
| Sugars | 14 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
The chocolate was not sweet at all, it needed sugar desperately. The spice was decently proportioned, but the sugarless chocolate flavor spoiled the whole batch. Such a shame 🙁
Some adjustments were made by the site to the original recipe I submitted, as I included sugar as one of the ingredients before and now it’s oddly been completely unlisted here, not sure why. I definitely recommend about 1/2 to 3/4 cup sugar as well though, or as the other reviewer stated it really won’t be sweet enough at all!