• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Cocktails
    • Vodka Recipes
    • Wine Cocktails
    • Moscow Mule Recipes and Variations
    • Wine
  • Dessert
    • Dump Cake Recipes
    • Alcohol Infused Cupcakes
    • Cake Mix Desserts
  • Easy Recipes
    • Appetizers
    • Breakfast
    • Dinner
    • Drinks
    • Salad
    • Side Dishes
    • Snacks
  • Mom Life and Style
  • Shop
  • Home
  • Blog

Cupcakes and Cutlery logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Cocktails
  • Recipes
  • Life
  • Shop
  • Blog
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Beer Ice Cream with Chocolate and Chile

    Published: Jun 17, 2020 · Updated: Feb 11, 2021 by Sharon Garofalow | This post may contain affiliate links. See the privacy policy linked in my footer.

    Beer Ice Cream with Chocolate and Chile

    Jump to Recipe Print Recipe

    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.

    A bowl of chocolate beer ice cream next to pieces of chocolate and a chile.

    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
    I found the chile in the international foods aisle at my grocery store. It was not called exactly as it is written above. The pasilla chile or chile negro is dried with dark, wrinkled skin. It will look like the photo above and usually come a few to a package.
     
    The chile is a mild to hot it in temperature and has a yummy smoky flavor.
     
    Mexican chocolate is easy to find at most grocery stores. Look for it near the Mexican spices. You may also be able to find it near the hot chocolate. Abuelita is the most recognizable.
     
    But there are probably more flavorful options in specialty stores. 
     
    It’s usually sold in thick discs and contains cinnamon and other spices. I freaking love it.
     
    All the other ingredients are pretty straight forward and easy to find. They’re things you typically find in a homemade ice cream recipe. 
     
    Except for the beer. That’s what makes this recipe extra special. 

    Close up of chocolate ice cream with a chocolate shaving garnish.

    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.

    Man holding a bottle of Bohemia Beer.
    Let’s discuss details over a beer while we wait for the ice cream to freeze…
     
    In the end, the recipe wasn’t really that hard to make. Even with the custard. I was intimidated by the directions because I’m more of a dump cake recipe kind of girl.
     
    And it didn’t take all that long to put together. I made sure to taste it along the way and the flavor was amazing.
     
    This seriously could be one of the best chocolate ice creams I have ever eaten. No joke. The spice was subtle and added a little texture (I didn’t use a sieve to get out the bits of chile skin – seriously that is adding a whole other step in and I am a lazy cook).
     
    The chocolate was rich and smooth and the perfect amount of sweetness.
     
    The beer, well, I couldn’t pick out a strong beer flavor at all. In fact, when I make this again, I will be adding more Bohemia.
     
    The whole batch of ice cream was completely eaten, none of it went to waste. YUM>

    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. 

    Shop this post


    Printable ice cream recipe

    Small square bowl with chocolate ice cream topped with chocolate shavings.

    Beer Chocolate and Chile Ice Cream

    This yummy and unique ice cream recipes pairs two of my favorite things, chocolate and beer.
    No ratings yet
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Churn Time: 20 minutes
    Total Time: 40 minutes
    Servings: 6 servings
    Calories: 475kcal
    Author: Sharon Garofalow

    Ingredients

    • 1 large pasilla negro chile stemmed, seeded, deveined
    • 1 ⅓ cups half-and-half
    • 2 ounces Mexican chocolate chopped into small pieces
    • 3 ounces semi-sweet chocolate chopped into ¼″ pieces
    • 4 egg yolks
    • ½ cup sugar
    • 1 ⅓ cups heavy whipping cream
    • 1 ½ teaspoon pure vanilla preferably Mexican
    • ¼ 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

    Don't have a 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.
    This recipe was provided by Bohemia Beer.

    Nutrition

    Serving: 1g | Calories: 475kcal | Carbohydrates: 37g | Protein: 6g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 204mg | Sodium: 63mg | Fiber: 1g | Sugar: 34g
    Tried this Recipe? Pin it for Later!Mention @CupcakesCutlery or tag #cupcakescutlery!

    Pin this chocolate beer ice cream recipe for later

    A small bowl of beer ice cream with chocolate shavings on top next to a bottle of Bohemia beer with text overlay.

    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. 

    More Recipes

    • How to Make a Family Snack Board
    • Everything You Need to Know About Dump Cakes
    • Angel Food Cake with Peaches Recipe
    • Crockpot Apple Dump Cake Recipe

    Click to share!

    • Share
    • Tweet

    About Sharon Garofalow

    Sharon lives in Southern California with her adorable family. She loves to share ideas to make mom life easier and encourage busy gals to make time for themselves too! Sharon's "me" time often includes watching Hallmark Channel movies, sipping sauvignon blanc, trying not to eat Salt and Pepper potato chips, and planning girlfriend getaways.

    Reader Interactions

    Comments

    1. Carmen says

      January 29, 2014 at 5:35 pm

      Oh my! This sounds like something I might just have to try.

      Reply
      • Sharon Garofalow says

        January 31, 2014 at 7:30 am

        Do it! So yummy!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Welcome!
    Based in Southern California, I am the mom to two amazing boys and married to the raddest man in all the land. Cupcakes and Cutlery is your resource for simple solutions to help you be an awesome wife and mother and not lose yourself in the process. Email me at cupcakesandcutlery@gmail.com

    More about Sharon →

    Posts about wine, liquor and/or cocktail recipes are expressly for people 21 years of age and older. Drink responsibly.

    Fave Summer Cocktails

    • Iced Tea Vodka Cocktail
    • Refreshing Tequila Soda Recipe
    • Best Frozen Margarita Recipe
    • Rosé Lemonade Cocktail for Summer Sipping

    Reader Favorites

    • The Best Quick and Easy Cool Whip Frosting Recipe
    • Easy Strawberry, Jello and Angel Food Cake Dessert Recipe
    • Gooey Chocolate Caramel Dump Cake
    • Easy 2-Ingredient Soda Cake Recipe
    laptop with a photo on it and text around it to shop my amazon store.

    Affiliate Link Disclosure

    Cupcakes and Cutlery is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Read my full disclosure policy.

    This site generates income via ads.

    Footer

    ↑ back to top

    About

    • Accessibility Policy
    • CCPA
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work With Me

    © 2008-2022 CUPCAKES & CUTLERY. ALL RIGHTS RESERVED.