This Dark Chocolate Chile Ice Cream blends rich, velvety chocolate with a subtle kick of smoky chile, creating a sophisticated dessert experience.
Packed with antioxidants from bittersweet chocolate and featuring healthy fats from cream, it’s indulgent yet nutrient-conscious.
With its unique flavor profile and satisfying texture, this recipe is perfect for everyday enjoyment or as a show-stopping treat for special occasions.
Dark Chocolate Chile Ice Cream
Equipment
- 1 small skillet
- 1 small saucepan
- Blender
- Medium mesh strainer
- Large Mixing Bowl
- Medium mixing bowl
- Rubber spatula
- Whisk
- Ice bath setup
- Ice cream maker
Ingredients
- 1 large dried pasilla negro chile
- 1 ⅓ cups half-and-half
- 4 ounces bittersweet chocolate coarsely chopped
- ½ cup granulated sugar
- 4 large egg yolks
- 1 ⅓ cups heavy cream
- 1 ½ teaspoons pure vanilla extract
- 2 tablespoons coffee liqueur
- Cayenne pepper for dusting (optional)
Instructions
- Preparing the Chile for Flavor Infusion: Begin by carefully handling your dried pasilla negro chile. Place it on a clean cutting surface. Using a sharp knife, make a careful lengthwise cut from the stem to the tip on one side of the chile. Gently remove the stem and discard it. Open the chile so it lies flat, and with your knife or a small spoon, scrape away the inner ribs and seeds. This removes bitterness while keeping the chile’s unique smoky essence intact.
- Toasting the Chile for Aroma: Heat a small skillet over medium heat. Once warm, place the chile skin side down in the skillet. Toast each side for about 10 seconds until it releases a rich, smoky aroma. Press gently with a spatula during toasting to ensure even heat distribution. Toasting intensifies the chile’s flavor, which will be the hallmark of this dessert.
- Infusing Half-and-Half with Chile Flavor: Transfer the toasted chile to a small saucepan and pour in the half-and-half. Place the pan over medium heat. Warm until steam begins to rise from the surface — avoid boiling to preserve the delicate flavor. Cover the pan and let the chile steep for about 10 minutes. This slow infusion allows the half-and-half to absorb the chile’s smokiness.
- Blending and Straining the Chile Mixture: Once steeped, pour the chile and half-and-half mixture into a blender. Process until smooth and uniform in texture. Place a medium mesh strainer over the saucepan, and pour the mixture through it to remove solids. Use a spoon to gently press the chile pulp, extracting every drop of flavored liquid. Discard the chile solids. This strained infusion will be the base for your custard.
- Preparing the Custard Base – Chocolate Integration: Set up an ice bath in a large bowl by filling it with ice and cold water. Place a medium mixing bowl within this ice bath, ensuring it sits securely. Meanwhile, reheat the chile-infused half-and-half over medium heat until steam rises. Place the chopped bittersweet chocolate in the mixing bowl, spreading it evenly. Pour the hot half-and-half mixture over the chocolate gradually, stirring gently until the chocolate melts completely into a smooth ganache-like mixture. This step ensures a creamy base rich in chocolate flavor.
- Preparing the Egg Yolks and Sugar Mixture: In a separate medium mixing bowl, combine the egg yolks and sugar. Whisk them together energetically until the mixture turns lighter in color and slightly thickens. This aerates the yolks, creating a smooth, rich custard later. Gradually pour the warm chocolate-half-and-half mixture into the yolks, whisking constantly to ensure the eggs do not curdle. This step is crucial for maintaining a smooth texture.
- Cooking the Custard – Gentle Heat Bath: Prepare a simmering water bath by adding about an inch of water to a saucepan and bringing it to a gentle simmer over medium heat. Place the mixing bowl with the combined custard base over the saucepan, ensuring it does not touch the water directly. Whisk continuously while scraping the sides with a rubber spatula. This gentle cooking prevents overheating and produces a smooth, rich custard. Continue for about 5 minutes until the custard thickens. Test doneness by dipping a spoon in and running your finger along its back — if the line holds clearly, your custard is ready.
- Cooling the Custard – Ice Bath Method: Pour the finished custard through a fine mesh strainer into the bowl set in the ice bath. Stir gently but continuously until the mixture cools completely. This rapid cooling locks in texture and flavor while halting the cooking process. For best results, refrigerate the cooled custard for at least 4 hours or overnight. This resting period deepens the flavor and ensures a luxurious texture when frozen.
- Adding Final Flavors – Cream and Extras: Once the custard is fully chilled, remove it from the refrigerator. Stir in the heavy cream, vanilla extract, and coffee liqueur gently until fully incorporated. These additions enhance richness, flavor depth, and a silky mouthfeel, giving this ice cream a gourmet quality.
- Freezing the Ice Cream – Final Transformation: Pour the finished custard into your ice cream maker and process according to the manufacturer’s instructions. This aerates the custard and creates the smooth texture of premium ice cream. Once churned, transfer the ice cream to a freezer-safe container. For a firm texture, freeze for several hours until completely set. For a soft-serve experience, enjoy immediately. Optionally, dust with cayenne pepper for a bold, spicy finish.
- Serving and Presentation – Final Touch: Scoop the ice cream into chilled bowls or cones for the best presentation. Garnish with an extra sprinkle of cayenne if desired for a dramatic flavor contrast. This unique dessert pairs beautifully with fresh fruit, biscotti, or a dark chocolate drizzle, making it perfect for dinner parties or a luxurious treat anytime.
Notes
- For the best flavor, choose high-quality bittersweet chocolate with at least 60% cacao content.
- Handle the pasilla negro chile carefully; its aroma and spice are delicate but powerful.
- Toasting the chile briefly is essential — too long can make it bitter.
- Steeping time can be adjusted slightly depending on your spice preference. Longer steeping yields a richer chile flavor.
- Use fresh egg yolks for a creamier, smoother custard.
- Chill the custard base thoroughly before churning to ensure optimal texture.
- Adjust cayenne pepper amount according to desired spice level — even a small sprinkle creates a noticeable kick.
Chef’s Secrets for Perfect Ice Cream
The key to exceptional chile-infused chocolate ice cream lies in balancing flavor and texture.
First, toasting the pasilla chile just enough is crucial — it unlocks smoky depth without overwhelming bitterness.
Straining the chile-infused base carefully ensures a silky smooth texture.
When cooking the custard, use a gentle water bath to avoid scrambling the eggs.
Lastly, letting the custard rest overnight in the refrigerator allows the flavors to meld beautifully, resulting in a richer and more complex dessert.
Serving Suggestions for Elegant Presentation
Serve this chocolate chile ice cream in chilled bowls or dessert glasses to enhance the sensory experience.
For a dramatic presentation, add a dusting of cayenne pepper or cocoa powder on top.
Complement it with fresh berries, a drizzle of espresso syrup, or crumbled dark chocolate.
For a sophisticated pairing, serve alongside a biscotti, churro, or a slice of flourless chocolate cake.
This dessert is also a stunning finale to dinner parties, offering both indulgence and a conversation-worthy flavor profile.
Storage Tips for Maintaining Freshness
Store your chile chocolate ice cream in an airtight freezer-safe container to preserve its texture and flavor.
Place parchment paper or plastic wrap directly on the surface before sealing to minimize ice crystal formation.
Ideally, consume within 1–2 weeks for the freshest taste, though it can be kept up to a month without losing much quality.
If ice crystals develop, allow the ice cream to sit at room temperature for a few minutes before scooping to soften slightly.
Frequently Asked Questions
1. Can I use a different type of chile?
Yes. While pasilla negro provides a distinctive smoky flavor, you can experiment with other dried chiles such as ancho or guajillo.
Keep in mind that different chiles will produce variations in heat and flavor intensity, so adjust steeping time and cayenne accordingly.
2. Can I make this recipe without an ice cream maker?
Absolutely. After preparing the custard base, place it in a freezer-safe container and freeze.
Stir vigorously every 30 minutes during the first 2–3 hours to break up ice crystals. This manual process yields a texture close to churned ice cream.
3. How spicy is this dessert?
The spice level is moderate and comes mostly from the pasilla chile and optional cayenne dusting.
It delivers warmth without overwhelming sweetness, creating a sophisticated balance between chocolate richness and subtle heat. Adjust the cayenne to your personal taste.
4. Can I prepare the custard base in advance?
Yes. You can prepare the custard base a day in advance and refrigerate it before churning.
In fact, chilling it overnight enhances the flavor and texture. Just be sure to whisk gently before churning to reincorporate any separation.
5. What’s the best way to serve leftovers?
Store leftovers in an airtight container in the freezer. Before serving, let the ice cream sit at room temperature for 5–10 minutes to soften slightly for easier scooping.
Pair with fresh fruit or a sprinkle of cocoa powder to refresh the flavors.
