Hot Mamba Ice Cream

My advice to you is not to inquire why or whither, but just enjoy your ice cream while it's on your plate. - Thornton Wilder


Hot Mamba Peanut Butter ice cream


This summer has been a warm one, and while we're loving the sunshine, we'll never say no to a sweet treat that keeps us cool. This Hot Mamba ice cream fits the bill, while still keeping some of that heat with a warm undercurrent of dried chiles and peanut butter swirled throughout easy homemade ice cream. What could be better? And never fear, there's a vegan version, too, so you can spice up anyone's day!




  • 14 oz can sweetened condensed milk 
  • 2 tsp vanilla bean paste 
  • Pinch salt 
  • 2 cups heavy cream 
  • 8 large dollops Hot Mamba Peanut Butter




  1. Whisk together the condensed milk, vanilla and salt in a large bowl; set aside. 
  2. Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.  
  3. Add four dollops of the peanut butter and swirl to mix. Add another four dollops and mix again.  
  4. Pour into a chilled 9-by-5-by-3-inch glass or metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours.  







  • 2 cans full fat coconut milk (Or 1 tub—approx. 3 cups—frozen vegan whipped topping)
  • 4 oz coconut sweetened condensed milk
  • 1/4 tsp sea salt
  • 1 tsp vanilla extract
  • 1 vanilla bean, scraped out 
  • 8 large dollops Hot Mamba Peanut Butter




  1. If making whipped topping from scratch, in a large bowl, scoop out the fat content from the top of your canned coconut milk and whip until stiff peaks form. If using store bought, pour out the contents of the tub.
  2. Beat in vegan condensed milk, salt, vanilla extract, and vanilla bean. Then fold in the Hot Mamba PB. 
  3. Pour into a reusable ice cream container or freezer safe, air tight container and store at least 6 hours or overnight.    
  4. Scoop out amount desired as needed. 
  5. Yields approximately 1 pint. 

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