Ingredients

• 120 ml full fat coconut cream
• 100 ml condensed milk
• 40 ml Sprig Passion Fruit and Malagueta Pepper Sauce

Directions

• In a food processor, add chilled coconut cream and condensed milk and blend until smooth; you could use a hand blender or a whisk
• Add the Sprig Passion Fruit and Malagueta Pepper Sauce and mix it in.
• Transfer the contents into a freezer-safe container and swirl more sauce on top
• Freeze the ice-cream for at least 6 hours or overnight and then serve

Recipe and photo courtesy of Bakesalotlady