Strawberry Rose & Hibiscus Ice Cream
Serves: Serves 6-8
  • 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
  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.
Recipe by The Kitchen McCabe at