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
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.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2016/05/23/strawberry-rose-hibiscus-ice-cream/