Stewart’s Pumpkin Pie Ice Cream with Chili Crisp Topping
Spicy Chili Crisp is the Sichuan condiment that’s taking the world by storm (our world anyway). It’s crunchy and flavorful without being overly hot, and has a bonus picture of a grumpy housewife on the label. What could be better? Chili Crisp Ice Cream, that’s what!
Making it couldn’t be easier. Start with your favorite ice cream flavor without nuts, chocolate chunks or other mix-ins that would distract from the crunch of the Chili Crisp. Spoon some on the top and you’re done. We used Pumpkin Pie, a seasonal flavor at Stewart’s Shops, but a vanilla or French vanilla would certainly work. And maybe the seasonal Eggnog favor? Try your own combinations and let us know.
You should be able to find Lao Gan Ma Spicy Chili Crisp (Chili Oil Sauce) at any well-stocked Asian market, and can also buy on Amazon.
P.S. For another unorthodox ice cream topping, try this.
Where did you buy this condiment, and is it available locally (Latham area)?
I bought, and you can, at Asian Market on Central Ave. Any good size Asian market should have it, but if you can’t find you can order on Amazon.
And thanks for the question. I’ll add this sourcing to the post.