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