Sriracha Chocolate Ice Cream

  • 3 Tbsp. Cocoa Powder
  • ½ tsp. Ground Cinnamon
  • 2 tsp. Sriracha
  • 2½ Tbsp. Maple Syrup
  • 1 Can Full-Fat Coconut Milk

Place the cocoa powder, cinnamon, sriracha, and maple syrup into a small bowl and whisk together until clumpy.

Slowly incorporate the coconut milk into the mixture, about 2 tbsp. of it at a time, so that it stays smooth.

After the coconut milk is fully whisked in, put the bowl into a freezer for 25 minutes.

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).