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Habanero Peach Ice Cream

  • 1 min read

INGREDIENTS

FOR THE DISH

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. Habanero Condiment

Recipe Image

Yellowbird Habanero Condiment

PREPARATION

2 HOURS / 16 SERVINGS

  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.
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