Take a plain ice cream and give it new life with the addition of Sriracha, a spicy sauce that is usually reserved for Thai and Vietnamese cooking.
Sriracha sauce has a kick to it. So if hot foods aren’t for you then avoid Sriracha ice cream. For everyone else, you’re going to love this flavour. You get the initial delicious taste of vanilla ice cream with a surprise hit of heat soon after. A lot like this ice cream which is also a must-try dessert.
If you don’t have any Sriracha then you can substitute with Tabasco sauce. No Tabasco? Toss in a teaspoon or two of ground chilli.
How to make Sriracha ice cream without a fancy appliance
Life without an ice cream machine doesn’t mean you have to close the door on homemade frozen desserts. You can follow steps 1-5 in the recipe below and then pop your ice cream in the freezer. Every 30 minutes, remove the ice cream and beat it until smooth, then return to freezer. Repeat this step every half hour for 2-3 more times and you’ll end up with ice cream that’s deliciously free from ice crystals.
Remember to work quickly when you remove your dessert from the freezer to beat. If it has time to start melting then you’ll end up with more ice crystals.