Desserts
Pickled Jalapeño Ice Cream
Recipe by Greens of the Stone Age
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Sweet and spicy meets salty with this unusually delicious Pickled Jalapeño Ice Cream. Perfect served after a Mexican style dish. Suitable for those on a Paleo or vegan diet.
Compatible with
Cooking mode
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- 220g coconut condensed milk
- 260ml cashew milk
- 40g pickled jalapeños
- 1 tbsp pickle juice
- green food colouring (optional)
Utensils
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Step 1
Place all of the ingredients, except for the food colouring, into a bullet style blender and blend until smooth.
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Step 2
Transfer to the provided ice cream tub, filling to the max fill line, then whisk in a little food colouring if you wish until you reach your desired colour. Seal with the provided lid then freeze for at least 24 hours until solid.
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Step 3
Remove tub from freezer, remove lid, then place tub in outer bowl. Install paddle into outer bowl lid and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
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Step 4
Select ICE CREAM. Once processing is complete, remove the ice cream and serve immediately, topping with chopped pickled jalapeños if you wish.
