Wicked Hot Chocolate Ice Cream

Daniel Rinaldi


You can buy the bittersweet chocolate that I use online at mrchocolate.com. There are also good quality bittersweet chocolates that you can find in the supermarket or specialty stores. Don't be intimidated by the prep time. Most of that time is refrigeration. It's a pretty quick recipe to make.

Blue Ribbon Recipe

Almonds and chocolate are a great combination and they add a bit of texture to this creamy chocolate ice cream recipe. The chocolate flavor is so intense ... it's a chocolate lovers dream! Don't be afraid of the cayenne pepper. It adds slight heat, but it's not overpowering and complements the chocolate beautifully. What a treat! The Test Kitchen


★★★★★ 1 vote

6 Hr
25 Min
Ice-Cream Maker


Add to Grocery List

inch piece vanilla bean
1 c
whole milk
1/3 c
granulated sugar
2 c
heavy cream
3/4 c
Williams-Sonoma sweet ground chocolate
1/2 tsp
cayenne pepper
1/2 tsp
ancho chile powder
4 oz
Jacques Torres bittersweet chocolate
1 large
2 large
egg yolks
1/2 c
almonds, slivered

How to Make Wicked Hot Chocolate Ice Cream


  • 1Split vanilla bean in half lengthwise scraping both sides with a knife. Reserve both the bean pod and scrapings. Combine milk, half of the sugar, cream, ground chocolate, cayenne, and ancho powder, vanilla bean scrapings and the vanilla pod into a heavy bottom sauce pan over medium high heat. Bring the temperature up to 175 degrees, turn off heat, add bittersweet chocolate and mix until melted
  • 2Combine the whole egg, egg yolk and remaining sugar in a mixing bowl and beat until pale yellow and thick, about three minutes.
  • 3Remove 1/2 cup of the hot milk mixture and add it very slowly to the beaten egg while whisking vigorously. Repeat again with another half cup of milk mixture, then add this back to the saucepan. Over low heat cook until this reaches 180 degrees, stirring constantly, do not let come to a boil.
  • 4Once 180 degrees is reached pour through a fine mesh strainer into a bowl, Remove the vanilla bean pod and add back to the ice cream base. Cover with plastic wrap and let cool a room temperature for about an hour and then refrigerate for at least 4 hours or overnight.
  • 5Put almonds on a baking sheet and place in a 350-degree oven for 7-10 minutes being careful not to burn. Move them around every few minutes. Set aside
  • 6Remove vanilla bean pod and put chilled mixture into your ice cream maker. Follow manufactures directions to churn ice cream base. When Ice cream is almost done put in the almonds and mix just enough to incorporate them. Freeze ice cream for an hour then serve. I live to serve it with a dollop of whipped cream, sliced almonds and during the summer a drizzle of fresh raspberry sauce.

Printable Recipe Card

About Wicked Hot Chocolate Ice Cream

Course/Dish: Ice Cream & Ices
Main Ingredient: Dairy
Regional Style: American
Collection: Fourth of July!

Show 10 Comments & Reviews

The Great Banana Split Debate Recipe

The Great Banana Split Debate

Kitchen Crew @JustaPinch

Walk into any old fashioned soda shop or look at the menu at your favorite ice cream store and you’ll most likely see a banana split on the menu. It’s...

The Ice Cream Cone: Great Minds Think Alike Recipe

The Ice Cream Cone: Great Minds Think Alike

Kitchen Crew @JustaPinch

An ice cream cone is a cylindrical object resembling an upside-down triangle that is hollow in the center. Placing a scoop of ice cream on top of it makes ice...