Dessert
Hatch Green Chile Ice Cream
4.8 · 47 reviews
If you've never had green ice cream made with real roasted Hatch chile, this is the recipe that turns curiosity into a craving. Hatch green chile ice cream is a creamy vanilla-bean custard folded with smoky roasted green chile and topped with candied nuts — sweet and savory in the same spoonful, and unmistakably New Mexican.
You know the moment when summer hits and you want something cold and sweet that still tastes like home? This is that. The recipe has been passed down through families here in the Hatch Valley, where we've spent five generations learning that the best flavor starts with the best chile. My grandmother made it every August when the chile was at its peak — roasting the peppers herself, peeling them by hand, and folding them into a silky custard with real vanilla beans. The result is a scoop of pure summer that balances creamy sweetness with that signature Hatch kick.
The secret to great green chile ice cream is balance. Use a medium-heat roasted Hatch chile so the warmth lingers behind the cream instead of overpowering it. Half the chile gets scalded into the custard base for an even, mellow heat throughout; the rest goes in finely diced near the end of churning, so you get little pockets of bright chile flavor in every bite. Strain the custard before chilling for the smoothest texture, and don't skip the full chill — a cold base churns into a denser, creamier scoop.
For the chile itself, our Roasted Hatch Green Chile is already fire-roasted and peeled, which saves you the messiest step and delivers that deep, smoky note this dessert depends on. If you like a milder scoop, scrape out the seeds before dicing; if you want it to bite back, leave them in.
Serve it the moment it's churned for soft-serve texture, or freeze it a few hours for firmer scoops. It's wonderful on its own, but it also shines alongside warm sopaipillas, drizzled with honey, or as the unexpected finish to a green chile dinner. Store leftovers in an airtight container pressed with parchment against the surface to keep ice crystals from forming — it'll keep its flavor for up to two weeks, though it rarely lasts that long. It's the kind of dessert that makes people stop mid-conversation and ask, “What is that?” Once they taste it, they understand.
Hatch Green Chile Ice Cream
- Prep15 min
- Cook15 min
- Total30 min
- Serves6
Ingredients
Instructions
- Scald the milk, cream, and half of the granulated sugar with the vanilla bean pods and seeds, plus half of the roasted Hatch Green Chile peppers, stirring constantly in a saucepan
- Whip the egg yolks with the remaining sugar in a small bowl until smooth like a ribbon, then pour some of the scalded liquid into the egg mixture and mix well, adding that back to the saucepan and cooking over low heat until it is thick enough to coat the back of a spoon
- Strain the mixture into a bowl and add the pure vanilla extract
- Place the mixture in the refrigerator and chill completely for about 2 hours
- Place in an ice cream maker and freeze according to the manufacturer's directions
- When it's about half frozen (approximately 10 minutes into the process), add in the remaining roasted Hatch Green Chile peppers, diced very fine
- Fold in the chopped nuts just before serving
Made with Roasted Hatch Chile (Frozen), grown by our family in the Hatch Valley for five generations.
