Spicy Chocolate Ice Cream is homemade, no churn, and so easy to make! The chocolate “spice cream” is unexpectedly fantastic! It was cool and creamy with a bit of a heat. The heat hits after a few minutes and you need another bite to cool your mouth off.
One of the things I wanted to do this summer was to try making ice cream but I don’t have an ice cream machine. Then, I saw an article in Woman’s Day magazine about making your own ice cream without a machine but never got around to it.
Finally, while shopping at World Market last week, I picked up some supplies for a Santa Fe inspired dinner for two with spicy chocolate ice cream for dessert!
Did you realized that not only does World Market have gorgeous household decor but they also have a Global Food Market with food and flavors from around the world! We spend a lot of time in this department dreaming about trying all of the delicious foods.
I bought a beautiful dark wood tray, 2 large blue plates, 2 yellow plates, 2 coffee cups, 6 small white bowls, yellow napkins, napkin rings, taco sauce, tortilla chips, three bean and corn salsa, chipotle chili chocolate and chili and lime chocolate!
For dinner, I made tacos. I followed the directions on the package and browned the hamburger with the onion and potato. Then, I added the taco skillet sauce. I also chopped all of the toppings and made guacamole.
I took the extra leaves out of our table to make it suitable for two and set it with all of the fun items I had purchased as well as a few I already owned.
I assembled the taco meat and toppings on the tray for easy taco assembly. Of course, this was more food than two people can consume so we will get to enjoy the leftovers!
Then, came dessert! I mixed up the spicy chocolate ice cream the night before so that it had time to freeze. I brewed some World Market maple pecan pie coffee, dished up the ice cream and assembled the dessert tray. The spicy chocolate ice cream was unexpectedly fantastic! It was cool and creamy with a bit of a heat.
The spicy chocolate ice cream was made with only 4 ingredients: vanilla, whipping cream, World Market chili & lime dark chocolate and sweetened condensed milk.
How To Make Spicy Chocolate Ice Cream
Melt the chocolate in a small bowl. Heat the chocolate in the microwave on high for 30-second. Stir and continue heating in 15-second intervals, stirring each time, until smooth.
Set the melted chocolate aside to cool.
While the chocolate is cooling, make the whipped cream.
Beat 1 cup of heavy whipping cream until peaks hold and it is whipped cream. Use a chilled bowl and chilled whisk attachment for the best results.
Mix together 7 ounces (half a can) of sweetened condensed milk, the melted chocolate and 1/2 teaspoon of vanilla.
Add 3 tablespoons of heavy whipping cream to thin the chocolate mixture.
Add the whipped cream to the chocolate mixture.
Gently fold the chocolate mixture into the whipped cream and spread into a pan or container.
Cover the pan and freeze until hardened (6-8 hours).
I used a 11×7 pan but a loaf pan would be a better choice. My loaf pans are in sad condition and I haven’t remembered to replace them so this pan worked instead. The spicy chocolate ice cream looks and feels like regular ice cream. It is a wonderful thing!
My husband loved the ice cream. He really liked that bit of heat that came at the end of a bite and said it makes you want to keep eating more!
- 3 oz chili and lime dark chocolate bar
- 7 oz sweetened condensed milk (half of the can)
- 1/2 tsp vanilla
- 2 tbsp whipping cream
- 1 cup whipping cream
- Melt the chocolate in a small bowl. Heat the chocolate in the microwave on high for 30-second. Stir and continue heating in 15-second intervals, stirring each time, until smooth. Set the melted chocolate aside to cool.
- While the chocolate is cooling, make the whipped cream. Beat 1 cup of heavy whipping cream until peaks hold and it is whipped cream. Use a chilled bowl and chilled whisk attachment for the best results.
- Mix together 7 ounces (half a can) of sweetened condensed milk, the cooled melted chocolate, and the vanilla.
- Add 2 tablespoons of whipping cream to thin the mixture.
- Gently fold chocolate mixture into the whipped cream.
- Spread into a pan, cover, and place in freezer for 8 hours.
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This shop is part of a social shopper marketing insight campaign with Pollinate Media Group™ but all my opinions are my own. #WorldMarketSweeps