If you are looking for an unusual dessert that combines sweetness and spiciness, this chocolate ice cream with chili will be a great choice. It is not only delicious but also suitable for a keto diet due to its low carbohydrate content.
Ingredients
First, prepare all the necessary ingredients.
You will need 35% cream (150 g), which will give it a creamy texture, as well as cocoa powder (15 g) for a rich chocolate flavor.
Don’t forget about stevia (28 g) — a natural sweetener that will make the dessert sweet without adding sugar.
If you want to diversify the taste, add blackberries (75 g) — this is optional.
And, of course, chili powder (1/4 teaspoon) for an interesting spicy accent.
Preparation
Start by mixing the cream (150 g) and stevia (28 g) in a deep bowl. Whip them with a mixer until you get a homogeneous mass. This will create the base for your ice cream.
Then add cocoa powder (15 g) and chili powder (1/4 teaspoon) to the mixture and continue to whip until all the ingredients combine and form a smooth texture.
If you decided to use blackberries (75 g), blend them in a blender, gently add them to the mixture, and stir with a spoon.
Transfer the mixture to a freezing container. Make sure the container is tightly sealed to prevent the ice cream from absorbing any foreign odors from the freezer.
Place the container in the freezer and leave it for at least 4-6 hours for the ice cream to fully freeze. After this time, your chocolate ice cream with chili is ready to be served!
In combination with the sweetness of the ice cream, the chili powder adds not so much spiciness as an additional, more persistent sweetness in the mouth.
