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Chocolate Chilli Ice Cream


This unusual, but highly moreish ice cream, has echoes of chocolate’s Aztec origins, a hint of chilli teasing the palate after the seductively smooth richness of the chocolate. Try it and see, add the oil a teaspoonful at a time, taste as you go to get exactly the right amount of chilli for you, don’t be surprised if not all of the mixture makes it into the ice cream maker!


Yorkshire Rapeseed Oil with Chilli

275ml full cream milk

275ml double cream

6 egg yolks

110g unrefined caster sugar

150g good quality

70% plain chocolate



Check the capacity of your ice cream maker and halve the above quantities if necessary. Whisk the egg yolks and sugar together in a large bowl until thick and pale cream in colour.

Put the milk and cream into a non-stick pan. Grate the chocolate and add to the pan. Put over a low to medium heat on the hob and stir constantly so that the chocolate melts into the milk and cream mixture as it warms. Do not allow to boil.

When the chocolate has melted and the mixture is just below boiling point, take it off the heat and pour into the bowl of whisked egg yolks and sugar, stirring continuously. Whisk or stir until all the ingredients are well combined. Cover the bowl with cling film, leave to cool, then put in the fridge until completely cold.

Remove from the fridge and add the Yorkshire Rapeseed Oil with Chilli, one teaspoonful at a time, mixing thoroughly. Pour the mixture into an ice cream maker and turn until it has thickened and frozen. Remove and put into a suitable container before storing in the freezer until ready to serve.

If you don’t have an ice cream maker, pour the mixture into a suitable container and put into the freezer. Remove and break up the mixture with a fork every 20 minutes or so, returning it to the freezer in between stirrings, until it’s frozen. Enjoy