“Hot Chocolate” Ice Cream

Dessert / 2 hours

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


16 Servings

Prep Time

15 min

Total Time

2 hours


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®


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.


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.


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 broken pieces of cinnamon almond brittle.