Yellowbird Habanero Peach Ice Cream
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Spicy Peach Coconut Ice Cream

Texas peaches with a hint of habanero meet coconut ice cream in this new, but familiar summertime treat.

This ice cream flavor feels like a walk on the beaches of Costa Rica—nutty, spicy, fruity, tropical and totally delicious.

Preparation: 2 hours

Cook: 10 minutes

Serves: 16 servings

Yellowbird Habanero Peach Ice Cream


  • 25 Oz. Coconut Milk
  • 10 Oz. Peach Preserves
  • 25 Oz. Organic Soy Milk
  • 1 C. Organic Cane Sugar
  • ½ Tsp. Xantham Gum
  • ½ Tbsp. Lemon Juice
  • ½ Tsp. Cinnamon
  • Pinch Of Cayenne Pepper
  • 1 C. Dried Mango, Blend To Pea-Size
  • 1 ¼ C. Yellowbird Habanero Hot Sauce


  1. In a saucepan, combine coconut milk, sugar and peaches. Whisk to combine. Heat over medium heat for 5 minutes, or until the sides of the pan are hot (approx. 170˚F). If you have an immersion blender, submerge and blend.

  2. Whisk in xanthan. Stir in soy milk, Yellowbird Habanero Hot Sauce, cayenne, cinnamon and lemon juice. Heat for 3–5 minutes, or until the sides of the pan are hot. Transfer to a clean bowl. Cover the bowl tightly and put it into the fridge until well chilled, at least an hour.

  3. Spin in the ice cream machine and freeze according to the manufacturer's instructions.

  4. In the last few minutes of freezing, stir in mango crumbles.