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"Hot Chocolate" Ice Cream

  • 1 min read

INGREDIENTS

FOR THE ICE CREAM

25 Oz. Coconut Milk

1 C. Chocolate Chips

25 Oz. Organic Soy Milk

1 C. Sugar

1/2 Tsp. Xantham Gum

1/2 Tbsp. Cocoa Powder

Pinch of Salt

Pinch Of Cayenne Pepper

Cinnamon Almond Brittle, To Taste

1 1/4 C. Habanero Condiment

FOR THE CINNAMON ALMOND BRITTLE

1/2 C. Almonds, Chopped

1/2 C. Sugar

4 Tbsp. Corn Syrup

1/2 Tsp. Cinnamon

1 1/2 Tsp. Baking Soda

Recipe Image

Yellowbird Habanero Condiment

PREPARATION

2 HOURS / 16 SERVINGS

  1. In a sauce pan, combine coconut milk, sugar. Whisk to combine. Heat over medium heat for 5 minutes, or until the sides of the pan are hot (approx. 170˚F). Add cocoa powder and chocolate chips and whisk until melted.
  2. Whisk in xanthan. Stir in soy milk, Yellowbird Habanero sauce and cayenne. 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 broken pieces of cinnamon almond brittle.
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