Ready to spice up your dessert game? Jalapeño ice cream might sound unconventional, but think about it: cream is the classic antidote to heat. The jalapeño melds right into the creaminess, simmering the heat but still providing a pleasant tingle and flavor. It’s perfectly complemented with honey for sweetness and zesty lime to brighten things up!
This ice cream is a bold and unexpected flavor mash-up, blending the creamy richness of a classic custard base with the bright, fiery kick of jalapeño. It’s refreshing and indulgent at the same time, with a sweet-and-spicy contrast that’s memorable in the best way. If you like desserts that surprise you a little, this one’s hard to forget.
Despite how unique it tastes, the ingredient list is refreshingly simple. Heavy cream and whole milk form a silky custard with egg yolks, while granulated sugar and honey provide balanced sweetness — the sugar doing most of the work, with honey adding a subtle, earthy note that pairs beautifully with the pepper. Salt sharpens everything and keeps the flavors in check.
Jalapeños bring gentle heat and a fresh peppery flavor, which you can easily control by removing the seeds or leaving them in for more kick. Lime juice and zest add brightness and acidity to balance the richness and spice, keeping the ice cream tasting lively rather than heavy. The result is creamy, smooth, and just spicy enough to keep you coming back for another scoop.
Variations to try
Spice up your jalapeño ice cream and get creative, adding twists of other flavors. Whether you’re in the mood for a tropical punch or want something a little more indulgent, these variations offer fun ways to play with the flavor. Generally, you can add ingredients to the custard OR to the ice cream maker during the final stages of churning. Here are our top picks:
- Pineapple jalapeño ice cream: For a fruity twist, add some diced pineapple in the last minute of churning.
- Jalapeño mango ice cream: Just like the pineapple, you can toss some diced mango in the last stages of churning for a sweet-and-spicy tropical flavor.
- Chocolate jalapeño ice cream: Add cocoa powder to the custard, or chocolate chips in the last stages of churning for a rich and indulgent chocolate addition.
Jalapeño Ice Cream Recipe
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Ingredients
- ▢ 1 ½ cups heavy cream
- ▢ 3 medium jalapeños (stemmed and seeded)
- ▢ ¼ cup fresh lime juice
- ▢ 1 teaspoon fresh lime zest
- ▢ 4 large egg yolks
- ▢ ½ cup granulated sugar
- ▢ 1 ½ cups whole milk
- ▢ ¼ cup honey
- ▢ ½ teaspoon salt
Instructions
- Add the heavy cream and jalapeños to a high-speed blender and blend until smooth and combined, about 2 minutes – see notes. Strain the mixture through a fine-mesh sieve into a large bowl. Add the lime juice and lime zest and whisk to combine. Set aside. 1 ½ cups heavy cream, 3 medium jalapeños, ¼ cup fresh lime juice, 1 teaspoon fresh lime zest
- In a medium bowl, whisk the egg yolks and granulated sugar.
- In a medium-sized pot, add the milk, honey, and salt and place the pot on medium heat. When the milk is gently steaming, slowly pour it into the egg yolks, whisking constantly. Return the mixture to the pot and cook, stirring constantly, until it has thickened enough to coat the back of a spoon. 4 large egg yolks, ½ cup granulated sugar, 1 ½ cups whole milk, ¼ cup honey, ½ teaspoon salt
- Strain the custard through a fine-mesh sieve into the bowl with the jalapeño mixture. Whisk to combine. Place a piece of parchment paper directly on the surface of the custard and place it in the fridge to chill for at least 4 hours, or until very cold.
- Churn the ice cream until a soft serve consistency– usually about 16-20 minutes. Once churned, transfer the ice cream to a loaf pan and press a piece of parchment paper on top. Freeze until set– at least 6 hours but preferably overnight. Scoop and enjoy.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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How do I make jalapeño ice cream without an ice cream maker?
Have you heard of the no-churn method? It allows you to make ice cream without a machine. It does require a bit more effort, but it works well! Pour the ice cream mixture into a shallow pan and pop it in your freezer. 30 minutes later, take it out and mash it up with a fork. Your goal here is to break up any ice crystals. Return it to the freezer, and do the same thing 30 minutes later. Continue this process until the ice cream is formed, which typically takes about 2-3 hours.
Can I use a lighter cream or milk?
We don’t recommend it, as lower-fat milk will yield a thinner, icier result and not be as creamy as desired. Use heavy cream to get the right consistency.
How do I store leftover jalapeño ice cream?
Store jalapeño ice cream in a freezer-proof, airtight container in the freezer. When you set the ice cream, do so in the same container you’ll use to store it: repurpose an old ice cream container, use a sealed loaf pan (with parchment paper over the top), or treat yourself to some ice cream containers ! It’s best enjoyed within two weeks – it’ll be safe to eat beyond that, however, the flavor and creamy texture will change over time.
More ice cream recipes
For more inspiration, check out all of my dessert recipes !
Black Pepper Pistachio Ice Cream
Lime Coconut Ice Cream
Beer Ice Cream
Peanut Butter Banana Ice Cream
Jalapeño Ice Cream Recipe
Ingredients
- 1 ½ cups heavy cream
- 3 medium jalapeños , stemmed and seeded
- ¼ cup fresh lime juice
- 1 teaspoon fresh lime zest
- 4 large egg yolks
- ½ cup granulated sugar
- 1 ½ cups whole milk
- ¼ cup honey
- ½ teaspoon salt
Instructions
- Add the heavy cream and jalapeños to a high-speed blender and blend until smooth and combined, about 2 minutes - see notes. Strain the mixture through a fine-mesh sieve into a large bowl. Add the lime juice and lime zest and whisk to combine. Set aside. 1 ½ cups heavy cream, 3 medium jalapeños, ¼ cup fresh lime juice, 1 teaspoon fresh lime zest
- In a medium bowl, whisk the egg yolks and granulated sugar.
- In a medium-sized pot, add the milk, honey, and salt and place the pot on medium heat. When the milk is gently steaming, slowly pour it into the egg yolks, whisking constantly. Return the mixture to the pot and cook, stirring constantly, until it has thickened enough to coat the back of a spoon. 4 large egg yolks, ½ cup granulated sugar, 1 ½ cups whole milk, ¼ cup honey, ½ teaspoon salt
- Strain the custard through a fine-mesh sieve into the bowl with the jalapeño mixture. Whisk to combine. Place a piece of parchment paper directly on the surface of the custard and place it in the fridge to chill for at least 4 hours, or until very cold.
- Churn the ice cream until a soft serve consistency– usually about 16-20 minutes. Once churned, transfer the ice cream to a loaf pan and press a piece of parchment paper on top. Freeze until set– at least 6 hours but preferably overnight. Scoop and enjoy.
