*This Strawberry Rose & Hibiscus Ice Cream is dairy free, refined sugar free & vegan friendly.
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”.
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.
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.
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.
More Dairy Free Desserts:
Salted Honey Chamomile Frozen Yogurt
Raspberry Rose Mini Cheesecakes with Pistachio Crumble
White Chocolate Vanilla Panna Cotta with Rhubarb
Matcha Avocado Mint Chocolate Swirl Ice Cream
- 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
- 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.
