Chili and Chocolate

• Gourmet chocolate bars sometimes feature a balance of dark chocolate and red chili, and chocolate chili ice cream is a prominent pairing of these Southwestern-inspired flavors. The heat of the chili contrasts pleasingly with creamy coolness of the ice cream, creating a complex flavor that is simultaneously hot and cold and bitter and sweet. Typically, pequin, guajillo or cayenne varieties serve as the chili of choice in this bold dessert combo.

Ice Cream at Home

• While you can get chocolate chili ice cream from daring diners and specialty grocers, you can also make the blend at home, using either off-the-shelf or homemade chocolate ice cream. For every 1 1/2 quart of ice cream, mix in about 1/2 teaspoon of dry and crumbled pequin, guajillo or cayenne chilies; wear rubber gloves when handling these spicy treats. For additional flavor, stir in a few spoonfuls of cinnamon, chopped almonds or coffee liqueur.

Fruity Flavors

• While it may be the most common selection, chocolate isn't the only ice cream flavor that goes with chili; culinary cultures as diverse as the American Southwest, Thailand, Malaysia and the Philippines like a little spice with their fruity ice creams as well. Combine crushed cayenne chilies or chili powder with mango or papaya ice cream for a refreshing flavor clash, or try a dash of jalapeno chili peppers and lime zest mixed with savory ice creams such as avocado, green tea or spinach.

More to Consider

• Dried mango with a dusting of chili powder is a staple snack in Mexico, and it also works as a spicy and zesty topping for ice cream flavors ranging from basic vanilla, strawberry and chocolate to bold lemon or black walnut. A sprinkling of cayenne pepper and cinnamon serves as a traditional topping for Mexican fruit granita, a shaved ice dessert treat, and this distinct flavor combo also gives fruity ice creams an unexpected kick.