Dig into this sweet and spicy homemade chocolate treat! It’s very easy to make–no need for an ice cream maker!

No-Churn Chili Chocolate Ice Cream

Ingredients

Sweet Chili Syrup:

1/4 cup Sugar
3 Bird’s eye chilies (siling labuyo), deseeded and finely chopped
1/4 cup Water

Chocolate Ice Cream:

1 (300ml) can Condensed milk
1/2 cup Unsweetened cocoa powder
1 tsp Vanilla extract
2 cups Whipping cream, chilled

Procedure:

First, make the sweet chili syrup. Combine sugar, chilies, and water in a small pan over low heat and stir until sugar dissolves. Increase heat to medium and stir until mixture is slightly thick. Turn off heat and set aside.

In a medium bowl, mix condensed milk, cocoa powder, and vanilla extract until well-combined. Set aside.

In a separate bowl, whisk whipping cream until stiff peaks form using a hand mixer or a stand mixer.

Fold chocolate mixture into the whipped cream until well-blended.

Pour half of the chocolate-cream mixture into a loaf pan. Drizzle half of the sweet chili syrup over the chocolate mixture. Pour the rest of the chocolate mixture then drizzle the rest of the sweet chili syrup on top. Cover pan with aluminum foil and freeze overnight.

Recipe by Yllaine Sabenecio
Photographed by John Ocampo of Studio 100
Art direction by Janelle Año