Recipes
Habanero Peach Coconut Ice Cream
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Preparation
2 hours
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Cook
10 min
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Serves
16
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
- 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.
- 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.
- Spin in ice cream machine and freeze according to manufacture's instructions.
- In the last few minutes of freezing, stir in mango crumbles.
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