I love chocolate ice cream and surprisingly I haven’t posted a chocolate ice cream recipe ever. I have, however, posted many other types of ice cream that you can make instead! Nevertheless, I can’t leave you hanging without a chocolate ice cream recipe. But knowing me, I like to switch things up a bit. So instead of sharing a traditional chocolate ice cream recipe (which do not worry I will), I am instead presenting a more decadent version. Chocolate Chili Coconut Ice Cream.
Isn’t that a million times better? The combination of chocolate, coconut milk AND chili powder for that extra kick. There is something so tasty and pleasant when you taste the sweet ice cream and then have a slight burning feeling in your mouth. I know, I am super weird. But take my word for it, you will absolutely love this ice cream. It is a definite crowd pleaser.
However, I am going to point out two things regarding this recipe. First, I add 2 1/2 tsp worth of chili powder. That is a lot (1/2 tsp less than a tbsp). You do not need to add that much to this chocolate coconut ice cream. I recommend adding the spice in 1/2 tsp increments till you find the spice level you are comfortable with.
Secondly, this ice cream is super duper creamy but you need to let it thaw for at least 20 minutes prior to serving. For some reason, it doesn’t thaw fast enough like my other ice cream, and I believe this is due to the addition of coconut milk. Nevertheless, if you want to eat it after dinner, just take it out at the beginning and it will be ready when you are done.
In any case, this chocolate chili coconut ice cream is incredibly delicious and creamy. The added spice is the perfect way to balance a dessert that is normally quite sweet. Enjoy!
creamy. delicious.chocolate-y. and also quite spicy!
Creamy coconut, rich dark chocolate and a hint of spice.
In a heavy bottom saucepan, combine 2 cups of coconut milk with 1 cup of full cream along with the sugars on medium-low heat. After 5 minutes add the cocoa powder and stir until fully incorporated. Add the chili powder and cinnamon. Continue to stir the mixture so that there are no lumps of cocoa powder. Bring the mixture to boil (steam should rise up and off the milk)
Remove off heat and add the extracts. Cover and let sit for 10 minutes. In the meantime whisk the egg yolks together. Bring the mixture back on low heat and add the egg yolks. Continue to stir constantly to incorporate egg yolks and prevent them from cooking and sticking to the bottom. About 7-10 minutes. You want the mixture to be thick and to coat the back of your spatula.
Place the remaining cream and coconut milk into a heat-safe large bowl and place a sieve on top. Strain the milk mixture through and combine. Let the mixture come to room temperature (or you can place it in an ice bath) prior to leaving it in your fridge to cool completely (6 hours to overnight).
Churn the ice cream according to manufacturers instructions. About 5 minutes before completing the churning add the chocolate shavings. Place in a freezer-safe container. Set the ice cream 20 minutes out at room temperature prior to serving since this ice cream hardens faster and takes longer to thaw.
* 2 1/2 tsp of chili powder adds quite the kick. If you cannot handle the heat, I recommend starting with 1/2 tsp and tasting the ice cream mixture prior to adding more. You can continue to add at 1/2 tsp increments till you achieve your desired taste.
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