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Ingredients25 m servings 110 cals
Original recipe yields 8 servings (1 quart)
- Mix cocoa powder, 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.
- Cook's Note:
- For a good no-churn alternative, fold whipped cream in with the mixture in place of using the heavy whipping cream.
Per Serving: 110 calories; 9.8 g fat; 5.8 g carbohydrates; 2.8 g protein; 34 mg cholesterol; 29 mg sodium. Full nutrition
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