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Habanero Peach Coconut Ice Cream
Recipes

Habanero Peach Coconut Ice Cream

  • Preparation

    2 hours

  • Cook

    10 min

  • Serves

    16

Yellowbird Habanero Peach Ice Cream


Add some fire to your peaches and coconut ice cream with this spicy–cool dessert recipe from Austin's own Sweet Ritual.

 

Ingredients

FOR THE ICE CREAM

  • 25 Oz. Coconut Milk
  • 10 Oz. Peach Preserves
  • 25 Oz. Organic Soy Milk
  • 1 C. Sugar
  • 1/2 Tsp. Xantham Gum
  • 1/2 Tbsp. Lemon Juice
  • 1/2 Tsp. Cinnamon
  • Pinch Of Cayenne Pepper
  • 1 C. Dried Mango, Blend To Pea-Size
  • 1 1/4 C. Yellowbird Habanero Condiment

Preparation

FOR THE ICE CREAM

  1. In a sauce pan, 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 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 ice cream machine and freeze according to manufacture's instructions.

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