Chocolate Sriracha Ice Cream

For those that want to put some spice back into their lives...this recipe is most definitely for you. This delectable, supremely spicy ice cream is a severe punch in the mouth. Loaded with big, bold flavors, if you've a weak constitution, I strongly suggest staying away from this and go check out your normal run-of-the-mill chocolate ice cream. This recipe is not only gluten-free, it's also refined sugar-free and vegan-friendly. It's also ridiculously simple to make, and takes hardly any time at all. Please note that this recipe is meant for an ice cream maker. If you do not have one, you may certainly try making this recipe without it, but bear in mind the end result will definitely not be the same; it might end up being more crystallized and not as smooth as a churned product. This ice cream is also very, very rich, so a single scoop should be more than enough for you.

Chocolate Sriracha Ice Cream

3 tbsp. cocoa powder

½ tsp. ground cinnamon

2 tsp. Sriracha (or less, to taste - I do not recommend more)

2½ tbsp. pure maple syrup (Grade A)

1 can (15 oz.) full fat coconut milk (do NOT use reduced fat)

In a medium bowl, whisk together the cocoa powder, cinnamon, Sriracha, and maple syrup until it is mostly smooth. Gradually add the coconut milk in roughly 2 tbsp. increments, constantly whisking, to ensure the mixture stays smooth.

Place the bowl in the freezer and let it chill for about 25 minutes.

Add the mixture to your ice cream maker and process until it is of the consistency you prefer (soft serve, or a little firmer). If you want a firmer ice cream, scoop it into a container and place in the freezer until you reach the desired consistency. Otherwise, serve immediately from the ice cream maker if you want the soft serve type.

Serves 4