Spicy dark chocolate ice cream -eggless

6 servings
5 min
12 min
The dark, spicy chocolate ice cream is quite creamy and soft in texture. The coffee used is South Indian Filter coffee which gives a nice earthy aroma and a little-more-than-dash of cayenne pepper that gives a slight kick to this most delicious ice cream.I just love the idea of a little spice when paired with any chocolate.


Number of serving: 6
Ice cream Base

2 cups Milk

1 cup heavy cream

1.5 cups sugar

2 Tbsp light corn syrup


1.5 Tbsp corn flour

2 Tbsp milk

3 Tbsp cream cheese

1/2 tsp cinnamon powder

1/2 tsp cayenne pepper

A pinch of salt

Chocolate syrup

1/2 cup filter coffee -can use espresso

1/2 cup sugar

1/2 cup cocoa

60 gms dark chocolate -chopped


  • For Chocolate syrup: Boil all the ingredients for a minute and keep it aside.
  • Prepare the slurry with corn flour and milk and keep it aside.
  • Mix cream cheese with cinnamon powder, cayenne pepper and a pinch of salt.

    Bring all the ingredients of ice cream base to a boil and let it simmer for 4-5 minutes. Add the slurry and boil for another minute or so till it thickens.
  • Strain this into the cream cheese and spices and blend well with a hand blender.Put it into a container and freeze it until cold or put it in a ziplock bag and put it in a container for 30 minutes which is full of ice.
  • Churn in an ice cream maker.


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