Recipe: Vanilla Ice Cream with Habanero-Mixed Berry Coulis

One day, our cousin Lauren challenged us to come up with a simple dessert using one of our sauces. Of course, spicy desserts are all the rage now, so we wasted no time in getting started.

But as luck would have it, our good friend Jason Wilson beat us to the punch with his wonderful Nogales Freeze-Out (recipe available on our site here). While we really enjoyed his spicy dessert, it also put some pressure on us to come up with something just as cool, interesting and refreshing. That’s what we think we accomplished with this dish — a familiar setup that’s given a unique twist with the addition of our Mexican-Style Habanero Sauce. We think it’s a match made in heaven — something that’s both easy enough to prepare to satisfy a sudden weeknight sweets craving and impressive enough to serve for company.

Note: For a truly elegant twist, replace the ice cream with fresh ricotta cheese — unbelievably delicious AND sophisticated.

Here’s what we did:


1 lb. frozen mixed berries (we used the standard supermarket brand)
1/4 – 1/2 cup sugar (depending on sweetness of berries)
1 teaspoon lime juice
2 tablespoons Fat Cat Mexican-Style Habanero sauce
1/2 cup vanilla ice cream
1 thin slice of orange habanero (for garnish)


Put the fruit, 1/4 cup of the sugar and lime into a pot, set it to medium heat and simmer for 10 minutes.

Taste the mixture — if it the berries are too sour for your taste, add some or all of the remaining sugar, until you’ve achieved your desired sweetness level. If they are already sweet enough for you, do not anything.

Once the mixture has simmered for 10 minutes, take the pot off the heat and let it cool for a few minutes. Transfer contents to a food processor and blend until smooth. (Alternately, you can use a stick blender in the pot to achieve the same effect. Or, you can even leave it chunky — the choice is yours.)

After blending, put the mixture in a bowl and stir in the Fat Cat Mexican-Style Habanero sauce. Put the bowl in the fridge and let it cool completely.

To serve, spread a half cup of the mixture in a bowl or plate and top it with a scoop of vanilla ice cream. (The ice cream will serve to cool your mouth from the chili heat.)

Garnish with a thin slice of orange habanero (to let your guests know what they’re getting into).