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Ingredients
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1 1/2 cups
ice cubes
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1/4 teaspoon
kosher salt
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1/4 teaspoon
chile powder or cayenne powder
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1
14-ounce can (1 3/4 cups) coconut milk
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1 pint
non-dairy chocolate sorbetto
Directions
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Add the ice to the blender, followed by the chile, salt, coconut milk, and then the sorbetto. Blend on high for 1 to 2 minutes, or until completely smooth.
Cristina is a writer, cook, and day job real estate developer. She studied literature, holds an MFA in Fiction Writing, and completed the Basic Cuisine course at Le Cordon Bleu in Paris. She lives in Jersey City with her husband--a Frenchman she met in Spain--and their sweet black cat, Minou. Follow her writings, recipes, publications and photography at theroamingkitchen.com.
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