2 cups thick cream

¾ cup sugar

4 tbsp cacao powder

85g dark 70% chocolate

pinch of salt

2 tsp chilli powder

1 ½ cups whole milk

4 drops Peppermint EO

2 drops Cinnamon EO 


Heat cream and sugar in the thermomix at 80 degrees on speed 4 for 4 minutes. Then add in cacao powder and mix for another minute at 80 degrees on speed 4. Add in dark chocolate and mix for another minute at 80 degrees on speed 4. Then add chilli powder, whole milk and stir for 20 seconds on speed 4. Then add in peppermint and cinnamon essential oils and mix for another 20 seconds on speed 4 and pour into a container and freeze overnight.

I made this ice cream as part of doTERRA Australia's 2017 Ice Cream Competition.

doTERRA AUS/NZ recently launched their first ever Ice Cream Competition! They want to see your favourite Ice Cream recipe using at least 1 doTERRA essential oil! 

How do you enter? Put together a delicious ice cream recipe, post an image of your ice cream on Facebook and tag @doterraau or post on Instagram using these hashtags #doterraicecream#doterraicecreamcomp #doterraau. Make sure you put the recipe in the copy of your post and you could win one of 4 prizes! They are giving away 1 Emotional Aromatherapy Kit each week, so enter as many times as you like to increase your chances of winning!