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Chile Chocolate Ice Cream

Todd Marsh

"The spiciness gives this ice cream an added kick and really brings out the richness of the chocolate as well. Spices are all to taste because I just eyeballed it and your preferences may vary."
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25 m servings 110 cals
Original recipe yields 8 servings (1 quart)

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  • Prep

  • Ready In

  1. Mix cocoa powder, chile powder, cinnamon, and cayenne together in a bowl.
  2. Stir milk and heavy cream into cocoa mixture until well combined.
  3. 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.


  • Cook's Note:
  • For a good no-churn alternative, fold whipped cream in with the mixture in place of using the heavy whipping cream.

Nutrition Facts

Per Serving: 110 calories; 9.8 g fat; 5.8 g carbohydrates; 2.8 g protein; 34 mg cholesterol; 29 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I like these adjustments that have been made to the original. Thanks!