Cream Recipe » Vegan Hibiscus Ice Cream
Vegan Hibiscus Ice Cream Recipe
- 1/2 cup dried hibiscus flowers
- 1-1/2 cups water
- 1 cup sugar
- 1 tbsp fresh lemon juice, optional
- 1/2 tsp salt
- 2 13.5-oz. cans coconut milk (full fat)
- 1 tbsp gluten-free vodka or white rum
In a small pan, boil the water and add dried hibiscus. Turn off the water and steep flowers for 15 minutes.Strain the hibiscus water through an excellent mesh and revisit to the saucepan.Add sugar, lemon juice and salt. Take the liquid to a boil and permit to simmer for 5 minutes; stirring infrequently (sugar should be entirely dissolved).
Permit syrup to cool completely.
Move hibiscus syrup into a blender. Add in coconut milk and vodka. Blend together well.Decant liquid into your ice cream machine bowl, and churn for about 20–25 minutes, or according to manufacturer’s instructions. Dish up immediately.If you’d like a firmer reliability, Move into a freezer safe container with lid, and freeze for about two hours to thicken.
Note: The hibiscus syrup is a bit pie, so you can add half of the syrup and increase to your desired taste