By this point, it’s safe to say the spicy sauce known as Sriracha has firmly taken the condiment world by storm. People everywhere are putting this fiery red sauce on and in, just about everything from burgers to mac and cheese. Heck there’s even a variety of sriracha products out there to satisfy all your spicy cravings from chips to popcorn and even sriracha jerky for the carnivores out there. These items may come as no surprise given the sauce’s sky-rocketing popularity but what you didn’t see coming was sriracha invading the dessert world… in the form of ice cream. It may be tricky to find sriracha ice cream at your local supermarket, so for those die-hard fans, this recipe for chocolate sriracha ice cream is a hands-down, must make.
- 3 tbsp. cocoa powder
- ½ tsp. ground cinnamon
- 2 tsp. sriracha
- 2½ tbsp. maple syrup
- 1 can full-fat coconut milk
- Medium bowl
- Measuring spoons
- Ice cream maker
- Place the cocoa powder, cinnamon, sriracha, and maple syrup into a small bowl and whisk together until clumpy.
- Slowly incorporate the coconut milk into the mixture, about 2 tbsp. at a time, so that it stays smooth.
- After the coconut milk is fully whisked in, place the bowl in the freezer for about 25 minutes.
- Once the mixture is cool, pour it into your ice cream maker and wait for it to fully freeze up (softer or firmer depending on your preference).
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