Ice & Fire: how to make delicious spicy ice cream
On a hot day, spicy food might not be the first thing that comes to mind. Something refreshing like ice cream is naturally more appealing. But what if you combine spicy and ice cream? It’s as if an angel sits on your left shoulder when you put it to your lips, but after a few seconds, the devil appears on your right shoulder. Don’t be alarmed, this is truly a surprisingly good combination, and we’ve lined up three different flavors for you.
The ingredient lists are based on one ice pop, so it’s up to you how many you want to make. Your friends will surely appreciate it if you think of them too! Ice pop molds are a must, by the way.
Spicy mango ice cream
- 150 ml yogurt, low-fat or full-fat
- 50 ml Marie Sharp’s Mango hot sauce
Spicy pineapple ice cream
- 150 ml yogurt, low-fat or full-fat
- 50 ml El Jefe Madame Piña hot sauce
Spicy berry ice cream
- 150 ml yogurt, low-fat or full-fat
- 50 ml Piko Peppers Berry UQAM hot sauce
Making the ice pops is actually very simple. Mix the yogurt and hot sauce in a bowl and then pour this mixture into your ice pop mold. Insert a stick (handy for pulling the ice pop out of the mold) and let it sit in the freezer overnight. The next day, you’ll have delicious spicy ice pops, perfect for a warm summer day!
This recipe comes straight from our own hot sauce cookbook: HOT SAUCE – The hot sauce bible with 40 spicy recipes. In it, you’ll find all kinds of dishes, from mild to wild and from appetizers to desserts. Besides dishes, we also pay a lot of attention to the history of hot sauce, the culture, and facts & myths. A must-have for hot sauce fans!
