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Strawberry Rose & Hibiscus Ice Cream

May 23, 2016 by Kayley 10 Comments

*This Strawberry Rose & Hibiscus Ice Cream is dairy free, refined sugar free & vegan friendly.

Strawberry Rose & Hibiscus Ice Cream

I hope you all love flowers in your food. I’m noticing something of an obsessive need to add floral notes to every dessert I come in contact with and this ice cream is certainly no exception. No, my mother is not a Rabbit (though her size may suggest otherwise) and I am not a plant-based vegan living in the middle of a valley where flowers are the only food source. I just really, really like the way things like chamomile, lavender, and rose seamlessly blend into and delicately flavor so many drinks and desserts.

What’s a girl to do, you know?

When my husband asks why in the world I’m dropping rose oil into the third dish this week I simply tell him the only thing I can. Which is “I’m an adult and I am allowed to make my own decisions wherein adding rose oil to whatever I darn well please is one of them, thank you very much”.

Strawberry Rose & Hibiscus Ice Cream

So, this is the ice cream that I, as a proud decision-making adult (aka: full grown woman-child who just wants her way) bring you this week:

Strawberry Rose & Hibiscus

It’s pink, its brightly flavored, it’s creamy, it’s floral, it’s sweet, and it’s a good thing that I photographed it because all I have left of it are these photos and the memory of it’s sheer awesomeness.

Strawberry Rose & Hibiscus Ice CreamStrawberry Rose & Hibiscus Ice Cream

This ice cream gets it’s bright pink color and slightly floral tang from dried hibiscus petals which are steeped into hot coconut milk and strained out before blending with the rest of the ingredients. Strawberry puree also adds a fruity tang to the ice cream. The rose adds a strong, earthy floral depth that I just can’t get enough of.

Obviously.

I’ve mentioned it before, I’m sure, but I usually use rose oil (food grade) in my recipes since it goes such a long way (you wouldn’t believe how long I’ve hand my tiny bottle), but rose water may be more accessible to you in which case, I’ve included it in the recipe ingredients.

Strawberry Rose & Hibiscus Ice CreamStrawberry Rose & Hibiscus Ice Cream

Since there is a lower fat content in this ice cream  due to it’s dairy free nature, vodka (just a smidge!) is added to the mix to keep the ice cream from freezing too hard. You’ll need to let it sit out on the counter a bit longer than conventional ice creams before you try to scoop it, as well.

Strawberry Rose & Hibiscus Ice CreamStrawberry Rose & Hibiscus Ice CreamStrawberry Rose & Hibiscus Ice Cream

More Dairy Free Desserts:

Salted Honey Chamomile Frozen Yogurt

Raspberry Rose Mini Cheesecakes with Pistachio Crumble

Chocolate Mousse

White Chocolate Vanilla Panna Cotta with Rhubarb

Matcha Avocado Mint Chocolate Swirl Ice Cream

Strawberry Rose & Hibiscus Ice Cream

Strawberry Rose & Hibiscus Ice Cream
 
Print
Serves: Serves 6-8
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
Instructions
  1. 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.
  2. 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.
  3. Blend until very smooth. Refrigerate mixture until completely chilled (at least 3-4 hours).
  4. Freeze the mixture in an ice cream maker according to manufacturer instructions.
  5. Scoop into a container, cover, and freeze until firm, 8 hours or overnight.
  6. Let ice cream sit on the counter for 30 minutes before scooping to allow it to soften slightly.
3.2.2925

 

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Filed Under: Dairy Free, Desserts, Frozen Desserts, Ice Cream, paleo, refined sugar free, Vegan

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Comments

  1. Ellie | from scratch, mostly says

    May 27, 2016 at 4:03 PM

    This sounds like a fabulous combination, girl! Hahah, grrr….one thing that bothers me juuussst a teeensy bit and puts me in an awkward situation when is when my husband asks why I’m putting XY and Z into such and such dish. ;P I think I like your answer.

    Reply
  2. Peggy says

    June 2, 2016 at 3:08 PM

    Strawberry Rose & Hibiscus!! I mean the name sounds so interesting. Its a must try. Love a good homemade ice cream. Thanks for taking the time to share 😉 x

    Reply
    • Kayley says

      June 2, 2016 at 5:05 PM

      Thank you Peggy! It’s a favorite combo for sure! =)

      Reply
  3. Lyn says

    July 10, 2016 at 2:14 PM

    Hi Kayley, My ? is – Do I need to put in the Vodka, is there anythng else that I can use. Thank you for your time , Lyn :]

    Reply
    • Kayley says

      July 13, 2016 at 10:06 PM

      Hi Lyn! The vodka can be omitted, but I would at least add a little vanilla extract or something with a small alcohol content so that it doesn’t freeze completely solid.

      Reply

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