Strawberry Rose & Hibiscus Ice Cream

• Produce

  • 2 tbsp Hibiscus petals, Dried
  • 2 1/2 cup Strawberries

• Canned Goods

  • 2 can Coconut milk

• Baking & Spices

  • 1 pinch Sea salt
  • 1 1/2 tbsp Tapioca starch
  • 1/2 tbsp Vanilla

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Beer, Wine & Liquor

  • 1 tbsp Vodka

• Liquids

  • 1 drop Rose oil or 2 tablespoons rose water

Found on thekitchenmccabe.com

Description

Ingredients

• 1 can (13.5 ounces) Coconut Milk
• 1½ tablespoons Tapioca Starch
• 2 tablespoons Dried Hibiscus Petals
• 1 can (13.5-14 ounce) Coconut Cream
• 2½ cup Strawberries, pureed and run through a fine mesh sieve (discard solids)
• ½ tablespoon Vanilla
• 1 tablespoon Vodka
• 2 tablespoons Coconut Oil (liquefied)
• pinch of sea salt
• 1 drop Rose Oil or 2 tablespoons Rose Water

Directions

• Place a small amount of coconut milk and the tapioca starch in a saucepan and whisk until smooth. Whisk in the rest of the coconut milk. Heat the mixture over medium high heat, stirring occasionally. When the mixture comes to a boil, remove the pan from heat. Stir in the hibiscus flowers and cover the pan. Let steep for 30 minutes.
• Once the mixture has finished steeping, run it through a fine mesh sieve and discard the petals. Pour the mixture into a blender and add the coconut cream, strawberry puree, vanilla, vodka, coconut oil, salt, and rose oil or water.
• Blend until very smooth. Refrigerate mixture until completely chilled (at least 3-4 hours).
• Freeze the mixture in an ice cream maker according to manufacturer instructions.
• Scoop into a container, cover, and freeze until firm, 8 hours or overnight.
• Let ice cream sit on the counter for 30 minutes before scooping to allow it to soften slightly.