Beer ice cream is a thing. And you need to make it!
This homemade chocolate ice cream is infused with pasilla chile and Bohemia beer to create a rich and creamy dessert that is perfect for summer.
With a hint of spice and cinnamon, this yummy Mexican inspired ice cream is unexpected and totally delicious.
It’s great for game day, Father’s Day, adult birthday parties or any time you need a quick and easy dessert with unique flavors.
Bohemia Beer sent the recipe and beer for creating Chocolate Chile Bohemia Ice Cream.
Beer Ice Cream is full of flavor
Let me say, right off the bat, you’ll need to freeze your ice cream maker bowl. This isn’t something that can be done last minute so if you’re planning to make this in the next few days, go freeze it right now. I’ll wait…
My family traveled to a beach in Loreto, Mexico every summer growing up. And Mexican beer is a quick way for me to take a daydream back there.
Beer is great in all kinds of recipes so when I saw this recipe for Chocolate Chile Beer Ice Cream, I wanted to give it a try.
Plus the recipe calls for some Mexican chocolate which I adore. I love the combination of rich chocolate and spices like cinnamon.
Plus a little heat?! Yes, please.
Making homemade chocolate ice cream isn’t too difficult even for a novice like me.
There are a few extra steps to this recipe, but it’s all worth it. The end result is super flavorful.
What kind of beer should I use?
I prefer a Mexican beer. I feel like the underlying flavors pair really well with the Mexican chocolate and chile.
Bohemia is golden in color and has a tasty flavor on its own. But I’m sure you could use any beer and it wouldn’t ruin it.
How to make Beer Ice Cream
The smoky pasilla chile with a bit of heat paired with bitter chocolate with hints of spices come together perfectly with this Mexican beer to create a delicious homemade ice cream recipe.
Ingredients
- pasilla negro chile
- half-and-half
- Mexican chocolate
- semi-sweet chocolate
- egg yolks
- sugar
- heavy whipping cream
- vanilla
- Bohemia beer
Directions
Toast the chile
In a small skillet heated over medium, toast the chile, pressing it flat against the skillet with a metal spatula until it is very aromatic—about 10 seconds per side.
Steep the milk with chocolate and chile
Place chile in a small saucepan and add the half-and-half, Mexican chocolate and the semi-sweet chocolate.
Heat over medium until steaming (but not boiling). Remove from heat.
Cover and let steep for 10 minutes, then pour into a blender jar and process until the chile is completely pureed. (Take caution when blending hot liquids!!!)
Make the custard
Set up a 4-quart saucepan, filled halfway with water, into which you can nestle a 3-quart stainless steel bowl.
Bring the pot of water to a boil over high heat while you’re preparing the custard base. Reduce the temperature under the pot of boiling water to maintain a gentle simmer.
In the 3-quart stainless steel bowl, whisk together the egg yolks and sugar until thoroughly combined, then whisk in the chile-infused chocolate mixture.
Set the bowl of custard base over the simmering water and whisk frequently, scraping down the sides of the bowl regularly with a rubber spatula, until the mixture thickens noticeably, about 5 minutes.
The custard is sufficiently cooked when it reaches 180 degrees on an instant-read thermometer.
You can also test it by dipping a wooden spoon into the custard, then running your finger through the custard: if the line holds clearly, the custard has thickened sufficiently.
For the finest texture, strain the mixture through a fine sieve into a clean bowl. (I’m typically too lazy for this. If you have texture issues, you may want to take this step.)
Fill a large bowl halfway with ice. Nestle the bowl of strained custard in the ice bath. Whisk the mixture until it is completely cool. Refrigerate if not using immediately.
Stir the heavy cream, vanilla and Bohemia into the base.
Turn it into homemade chocolate ice cream infused with beer and chile
Freeze in an ice cream freezer according to the manufacturer’s directions.
When done in the ice cream maker, scrape the beer ice cream into a freezer container and freeze for several hours to firm.
It was a fun little project to make a unique ice cream with beer in it. I think this would be an amazing recipe to serve at any party for an adult. It would pair well with a boozy cupcake.
More ice cream ideas
- Homemade Strawberry Ice Cream is easy to make and has a fun crunch thanks to the candy pieces.
- Looking for an easy Non-Dairy Homemade Chocolate Ice Cream? Make this version with coconut milk.
- Want to host an Ice Cream Party? You can find all my tips for set up and serving in this ice cream party post.
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Printable ice cream recipe
Beer Chocolate and Chile Ice Cream
Ingredients
- 1 large pasilla negro chile stemmed, seeded, deveined
- 1 1/3 cups half-and-half
- 2 ounces Mexican chocolate chopped into small pieces
- 3 ounces semi-sweet chocolate chopped into 1/4″ pieces
- 4 egg yolks
- 1/2 cup sugar
- 1 1/3 cups heavy whipping cream
- 1 1/2 tsp pure vanilla preferably Mexican
- 1/4 cup Bohemia beer
Instructions
- In a small skillet heated over medium, toast the chile, pressing it flat against the skillet with a metal spatula until it is very aromatic—about 10 seconds per side.
- Place in a small saucepan and add the half-and-half, Mexican chocolate and the semi-sweet chocolate; heat over medium until steaming (but not boiling).
- Remove from heat.
- Cover and let steep for 10 minutes, then pour into a blender jar and process until the chile is completely pureed.
- Set up a 4-quart saucepan, filled halfway with water, into which you can nestle a 3-quart stainless steel bowl.
- Bring the pot of water to a boil over high heat while you’re preparing the custard base.
- Reduce the temperature under the pot of boiling water to maintain a gentle simmer.
- In the 3-quart stainless steel bowl, whisk together the egg yolks and sugar until thoroughly combined, then whisk in the chile-infused chocolate mixture.
- Set the bowl of custard base over the simmering water and whisk frequently, scraping down the sides of the bowl regularly with a rubber spatula, until the mixture thickens noticeably, about 5 minutes.
- The custard is sufficiently cooked when it reaches 180 degrees on an instant-read thermometer.
- For the finest texture, strain the mixture through a fine sieve into a clean bowl.
- Fill a large bowl halfway with ice.
- Nestle the bowl of strained custard in the ice bath.
- Whisk the mixture until it is completely cool.
- Refrigerate if not using immediately.
- Stir the heavy cream, vanilla and Bohemia into the base.
- Freeze in an ice cream freezer according to the manufacturer’s directions.
- Scrape into a freezer container and freeze for several hours to firm.
Notes
Nutrition
Pin this chocolate beer ice cream recipe for later
This beer ice cream recipe needs to be on your radar. It’s full of rich chocolate flavor with hints of spice and heat. It’s a decadent homemade dessert to share with friends.
Oh my! This sounds like something I might just have to try.
Do it! So yummy!