Feta and red chili ice cream is the perfect recipe to spice up brunch or surprise guests as an appetizer! The salty, creamy taste of feta pairs wonderfully with the subtle heat of red chili. This ice cream adds a touch of freshness while awakening the taste buds, and it goes perfectly with Mediterranean dishes or colorful salads. Here's how to make this original recipe.
Ingredients
- 200g of feta
- 100 ml of whole liquid cream (or plant-based cream for a lactose-free version)
- 50 ml of whole milk (or plant-based milk)
- 1/2 to 1 red chili pepper (adjust according to your spice tolerance)
- A pinch of black pepper
- A few fresh mint or basil leaves for a touch of freshness (optional)
Preparation
- Prepare the red
chili pepper. Remove the seeds and finely chop the red chili pepper. I recommend tasting a small portion to assess its spiciness and adjust it to your liking. If you want a mild ice cream with just a hint of chili, use half a pepper. - Blend the ingredients.
In a blender, combine the feta, cream, milk, red chili pepper, and black pepper. For a touch of fresh herbs, add a few mint or basil leaves. Blend well until smooth and homogeneous. - Freezing with the Ninja Creami:
Pour the mixture into the Ninja Creami container, respecting the MAX FILL . Cover and place the container in the freezer for 24 hours for proper setting. - Churning the ice cream:
Once thoroughly frozen, insert the container into the Ninja Creami and select the Ice Cream for a perfect texture. If the ice cream is too firm, use the Respin to soften it and achieve the ideal consistency.
Tasting
This feta and red chili ice cream is perfect with a tomato salad, a slice of toast, or even to add a touch of spicy freshness to a charcuterie board. I like to use it in small quantities to surprise guests and add a creative touch to the meal. A salty, spicy, and creamy ice cream that's a real departure from the usual flavors!
