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Hot Chocolate Ice Cream

“Hot” Chocolate Ice Cream
Adapted from The Perfect Scoop by David Lebovitz
Makes about 1 quart

2 ¼ cups heavy cream
6 tablespoons unsweetened Dutch-process cocoa powder
¾ cup sugar
3 ounces semisweet or bittersweet chocolate, chopped
1 ¼ cups whole milk
1 teaspoon vanilla extract
1 ¼ teaspoons ground cinnamon
2 to 3 teaspoons chipotle chile powder*
Pinch of salt

1. In a large saucepan, whisk together heavy cream, cocoa powder, and sugar. Heat mixture on medium-high heat, whisking frequently, until mixture comes to a rolling boil and is foamy.
2. Remove from heat and add chocolate, whisking until completely melted and smooth. Add milk, vanilla, cinnamon, chile powder, and salt, and whisk until smooth.
3. Pour mixture into a blender and blend on medium speed for 30 seconds, until very smooth.
4. Chill mixture thoroughly in the refrigerator, at least 2 hours, up to overnight. Once chilled, freeze in an ice cream maker according to manufacturer’s directions.

*Note: Because I used chocolate that already had chili powder in it, I reduced the amount of chipotle powder to 1 teaspoon.

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