Devilled Chocolate Ice Cream

Preparation info

  • Difficulty


  • Makes about

    1 litre

Appears in

Sensory euphoria as good as it gets – very rich, very cold chocolate ice cream followed by the slow build and lingering heat of black and white peppercorns. It’s imperative to use the very best peppercorns, preferably organic. I recommend Tellicherry black and a single estate white such as Wynad.


  • unsweetened cocoa powder 4 tbsp
  • black peppercorns 2 tsp, coarsely ground
  • white peppercorns 2 tsp, coarsely ground
  • sugar 115 g/4 oz
  • milk 400 ml/14 fl oz
  • vanilla extract 1 tsp
  • double cream 300 ml/½ pint, chilled


Put the cocoa, black and white pepper, sugar and milk in a saucepan. Bring to the boil, then reduce the heat and simmer gently for 5 minutes, stirring all the time. Pour the mixture into a bowl, then place the bowl in cold water so that it cools quickly.

Stir the vanilla extract and chilled cream into the cold cocoa mixture. Freeze in an ice-cream machine following the manufacturer’s instructions (see cook’s notes if you don’t have a machine). Spoon into plastic boxes, pressing cling-film over the surface before putting on the lid.

Soften the ice cream in the fridge 20–25 minutes before you want to serve it.

See also