Vegan Coconut Hibiscus Ice Cream
Rich, luscious, tropical, vegan coconut hibiscus ice cream made with just a few ingredients.
Ingredients
- 2 cups full fat coconut cream 16 oz/500 ml
- 2 cups full fat coconut milk 16 oz/500ml
- 1 cup granulated sugar 7.1oz/200g
- ½ c dried hibiscus flowers crushed slightly (1 oz/25 g)
- 2 tablespoon tapioca starch
- 1 teaspoon vanilla extract 5ml
- 2 tablespoon hibiscus syrup 30ml
Instructions
- If using an ice cream maker, have the bowl completely frozen before churning. Set in the freezer the night before making the ice cream.
- Heat one cup of the coconut cream with the hibiscus flours until just simmering, stir and remove from heat. Let steep for an hour. Strain well into a large bowl. If you used powered hibiscus, strain the cream a second time. Set aside.
- In a sauce pan combine the remaining cream, milk, sugar, tapioca and vanilla. Bring to a simmer over medium heat, stirring well to dissolve the sugar and tapioca then stir with a spatula while scraping the bottom of the pan until the mixture thickens and is very smooth. about 20 minutes total. Add this to the hibiscus steeped cream in the large bowl and stir well to combine. Add in the hibiscus syrup then chill this mixture completely. 3-4 hours up to overnight.
- Prepare your ice cream maker according to directions and add in the chilled ice cream base. Churn until thick, this time will vary depending upon ice cream makers. Mine takes about 20 minutes
- Transfer to a pan, containers, cups whatever you like to keep ice cream in. Freeze for a few hours up to overnight before serving.
Notes
You can make the ice cream base the night before churning. Pop your ice cream maker bowl in the freezer at the same time so the day of churning and freezing the ice cream only takes a few hours.
You can make this ice cream no churn, I haven't made it that way so I cannot tell you if it is the same result. Take the chilled base and pour into a container that is easy to stir with a spatula every 20 min or so. You keep this container in your freezer and stir until you get the consistency you like. I find this to be more time consuming and I know that with an ice cream maker I get the same results every time.