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Strawberry, rose and Hibiscus Ice cream

Dairy free, refined sugar free & vegan friendly

Strawberry, rose and Hibiscus Ice cream

Dairy free, refined sugar free & vegan friendly

Ingredients

serves 6-8 pers
  • Coconut milk1 can (13.5 ounces)
  • Tapioca starch1 1/2 tablespoons
  • Dried hibuschus petals2 tablespoons
  • Coconut cream1 can (15.5 - 14 ounce)
  • Strawberries, pureed and run trough a fine mesh sieve2 1/2 cup
  • Vanilla1/2 tablespoon
  • Vodka1 tablespoon
  • Coconut oil (liquefied)2 tablespoons
  • Rose oil or 2 tablespoons Rose water1 drop

Dairy free, refined sugar free & vegan friendly

Instructions

STEP 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 come to a boil, remove the pan from heat. Stir in the hibiscus flowers and cover the pan. Let steep for 30 minutes.

STEP 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.

STEP 3
Blend until very smooth. Refridgerate mixture until completely chilled (at least 3-4 hours).
Freeze the mixture in an ice cream maker according to manufacter instructions.
Scoop into a container, cover, and freeze until firm, at least 8 hours or over night.
Let the icecream sit on the counter for 30 minutes before scooping to allow it tosoften slightly.