Chocolate Raspberry Chili Ice Cream

0 To make this No-Churn Chocolate Chili Ice Cream, start by melting the chocolate and heavy whipping cream in a small saucepan over low heat, stirring constantly until smooth. Be careful not to overheat, as this can cause the chocolate to seize. Remove from heat and mix in the vanilla extract and salt. 
1 In a blender or food processor, blend the chili and milk together until completely smooth. Stir the blended chili mixture into the melted chocolate and cream until fully combined. Cover and refrigerate until the mixture is very cold—this step is crucial for achieving the right texture when whipping, so do not skip or shorten the chilling time.
2 Once the mixture is fully chilled, use a hand mixer or stand mixer fitted with a whisk attachment to whip it on high speed until it becomes light and fluffy, resembling soft whipped cream. 
3 Pour half of the whipped ice cream mixture into a freezer-safe container, then add dollops of raspberry jam on top. Use a butter knife to gently swirl the jam into the mixture, creating visible ribbons without overmixing. 
4 Repeat with the remaining ice cream mixture and jam, swirling again to distribute it evenly. 
5 Cover the container tightly and freeze overnight. When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly before scooping. Enjoy!