“Hot Chocolate” Ice Cream

Dessert / 2 hours

Also, check out this mouth-watering Habanero Peach Ice Cream recipe!

Yields

16 Servings

Prep Time

15 min

Total Time

2 hours

Ingredients

Coconut Milk 25 oz.
Organic Soy Milk 25 oz.
1 cup sugar
1 cup chocolate chips
½ cup cocoa powder
½ teaspoon xanthan gum
1 ¼ ounce of Yellowbird Habanero Hot Sauce
Pinch cayenne pepper
Pinch of salt

Cinnamon Almond Brittle

½ cup sugar
4 tablespoons corn syrup
½ cup (approx) chopped almonds
½ teaspoon cinnamon
1 ½ teaspoons baking soda

Made with Yellowbird®

1

In a sauce pan, combine coconut milk and sugar. Whisk to combine. Heat over medium heat for 5 minutes, or until the sides of the pan are hot. approx. 170F. Add cocoa powder and chocolate chips and whisk until melted.

2

Whisk in xanthan gum. Stir in soy milk, Yellowbird Habanero sauce, cayenne, and cinnamon. Heat for 3-5 minutes, or until the sides of the pan are hot.

3

Transfer to a clean bowl. Cover the bowl tightly and put it into the fridge until well chilled, at least an hour.

4

Spin in ice cream machine and freeze according to manufacture’s instructions.

5

In the last few minutes of freezing, stir in broken pieces of cinnamon almond brittle.