Chocolate Sriracha Ice Cream

Let me start this post out by saying that this recipe is not for the faint of heart. I am one of thousands, possibly even millions, of people who adore Sriracha. Do you remember in Elementary School when you said that you loved a condiment so much that you could put it on anything? Then some smart-ass kid would say, “Even on ice cream?”. Now, you can say, “YES!”

I haven’t mentioned this month’s bloghop theme because I couldn’t host it (unfortunately), but now I have a chance to participate in the Ice Cream-themed month of June! Try out this delectable recipe to keep your summer cool AND spicy, this year. With such few ingredients and the help of my new ice cream maker it’s insanely easy to make.


One Year Ago: Refreshing Mojitos

If you do not have an ice cream maker, try out these methods.

5.0 from 2 reviews
Chocolate Sriracha Ice Cream
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Minimal ingredients and huge flavors make up this great Chocolate Sriracha ice cream recipe.
Ingredients
  • 3 Tbsp. Cocoa Powder
  • ½ tsp. Ground Cinnamon
  • 2 tsp. Sriracha
  • 2½ Tbsp. Maple Syrup
  • 1 Can Full-Fat Coconut Milk
Instructions
  1. Place the cocoa powder, cinnamon, sriracha, and maple syrup into a small bowl and whisk together until clumpy.
  2. Slowly incorporate the coconut milk into the mixture, about 2 tbsp. of it at a time, so that it stays smooth.
  3. After the coconut milk is fully whisked in, put the bowl into a freezer for 25 minutes.
  4. Once the mixture is cool, pour it into your ice cream maker and wait for it to full freeze up (softer or more firm depending on your preference).

What are some of your favorite flavors of ice cream?

 

65 Comments on “Chocolate Sriracha Ice Cream

    • Thank you! Sweet and spicy can sometimes be intimidating, but this is so good!

  1. This looks insanely heavenly! I just googles Sriracha, and apparently it is some kind of hot sauce? It does seem like a strange combination! Not sure if it is an acquired taste but that coconut milk sure makes up for it!

    • I’ve made another recipe (cupcakes) before, where there was chocolate, chili powder and a little bit of cayenne all together that produced a nice heat with the sweet chocolate. I did that with this, but instead of a spice blend, used sriracha (which as you said is a hot sauce) so that you get the taste of sweet and smooth chocolate ice cream and then a little heat afterward. It’s a pretty cool sensation!

  2. Wow, Jackie, I take your word that this hot-sweet taste combines perfectly. It looks awesome!
    I have a new ice cream machine, as well, and I agree is insanely dangerous! 😀

    Happy #icecreamlove!

    • I think you’ll agree with me then that having a new ice cream maker can be kind of dangerous! ha ha Thanks for stopping by, Helena! 🙂

  3. Jackie! You are speaking to my heart! Sriracha Ice Cream!!! I recenlty had Chipotle Chile Chocolate ice cream, which was incredible, but Sriracha sounds so much better! So awesome!!!

  4. Yes! Love sriracha desserts. Our local food truck Diggity Doughnuts makes peanut butter and sriracha doughnuts…and they are amazing. I am making this ice cream tonight!

    • Oh my gosh, that sounds incredible!! Next up, a PB & Sriracha recipe!! 😉

    • Thank you, Junia!! I’m excited for what the rest of the month brings. 🙂

    • Thank you, Tender! You really can’t go wrong when you whisk together 5 ingredients and freeze them. I was certainly surprised by how easy this was!

  5. I have some young nephews that love sriricha (thanks to their culinary-inspired parents!) so I am going to have to make this for them for the Fourth of July. I love this!

  6. Just wanted to report back after making this. It was really good but next time I would add a little more sweetener! I ended up adding a little vanilla stevia to the end product and topping it with a homemade chocolate shell! Love the heat in this.

    • Fabulous! And thank you for your feedback, I know that initially I was concerned that if I added too much sweetener that it may cover up the sriracha too much. Next time that I make this I’ll add some more! 🙂

  7. I’ve never tried hot spiciness with chocolate before (although I know it’s a common combination), but I feel this ice cream would be the perfect way to give it go – it looks amazing! I’m featuring this post in today’s Food Fetish Friday series (with a link-back and attribution). I hope you have no objections and it’s so much fun following your creations…

  8. You know, someone mentioned putting it in a cookie once and I always wondered if it would work. Now I know it would! I love sriracha and if I saw this at a store there’s no way I would hesitate to buy it!

    • Oh man, what if someone made chocolate cookies and put this ice cream in the center for a sandwich. AMAZING!! I may just have to do it. 😉

  9. Made this tonight and LOVED it! I used honey instead of maple syrup and put in a little extra. The spicy kick was perfect!

    • Great! I’m glad that you liked it. I may just be making it again very soon.. 😉

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  12. I got an ice cream maker for Christmas, and this was one of the first recipes I’d hoped to make! I’ve got a bowl of the mixture chilling in the fridge, and my ice cream maker’s mixing bowl freezing now!

    When I tasted it before putting it in the fridge, it wasn’t quite sweet enough for me. I added a bit of sugar (about 1/6 c.) and now it’s perfect – sweet, rich, and nice and spicy! I’ll be processing it tomorrow – super excited!! This is a really great recipe!! 🙂

    • That’s fantastic, Melissa! I agree that a little bit of sugar would be great for the recipe. I hope that you enjoyed it in its frozen form. 😀

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