do frozen jalapeño poppers exist? yes, yes they do.
i’m too much of a punk to be able to handle the heat of whole jalapeños and when eric and i were brainstorming a different filling/pepper combo that i might like, i jokingly suggested “chocolate.” after two seconds i realized 1. i was not kidding and 2. they should be full of ice cream. the first thing i think of involving chocolate and chili peppers is mexican hot chocolate, so yeah, i went there.
these little hotties are made of fresno chilis filled with cinnamon ice cream, dipped in chocolate, and frozen. HELL YEAH!
FROZEN MEXICAN HOT CHOCOLATE POPPERS
FOR THE ICE CREAM…
1c coconut milk
combine all (a whisk or fork is fine, no need to use a blender or mixer) and chill for about an hour, then ice creaminate according to your machine’s instructions. mine says to churn for 20 minutes and then freeze.
FOR THE CHOCOLATE…
i just melted my mostest favoritest chocolate bar–ritter sport dark chocolate. yum.
FOR THE WIN…
hollow out your peppers. you can either cut off the stem end and scoop out the seeds and guts that way, or slice down one side and scrape, leaving the stem intact to use as a nice handle for dipping. now fill your peppers with the ice cream. you’ll probably need to soften the ice cream a bit before you fill the peps, unless you’re doing this right after making the ice cream and it’s still a little soft. a piping bag works pretty well. now dip the stuffed peppers in the chocolate and freeze at least a half hour or until you’re ready to eat or serve.