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Roselle & Coconut Ice Cream

Roselle & Coconut Ice Cream

This deliciously tart roselle and coconut flavoured ice-cream is just lovely for a homemade dessert. The Dried Roselle Leaves also make beautiful ice pops, tea and iced tea.
Prep Time 5 minutes
Cook Time 10 minutes
Course Dessert
Servings 6

Ingredients
  

  • 2 cans coconut cream
  • ½ cup xylitol (or sugar)
  • 4 tbsp Local Village roselle, blended to a powder
  • ½ tsp xanthan gum

Instructions
 

  • Place the coconut cream and sugar in a saucepan on medium heat. Whisk for 3-5 minutes to dissolve the sugar.
  • Add the roselle and whisk to infuse. Allow to stand for 5 minutes. Pour the mixture through a sieve to drain the powder from the liquid. Pour the mixture back into the saucepan. Bring to a simmer, remove from the heat, add the xanthan gum and whisk.
  • Pour the ice cream in a container. Allow to come to room temperature before placing it in the freezer for 4-6 hour to freeze.
  • To serve, remove the mixture out of the freezer and sit it outside for 5 minutes. Use a hot spoon to scoop the mixture out into bowls using a hot knife.
Keywords gluten free, gluten free recipes, homemade ice-cream recipe, ice-cream recipes, indigenous ice cream recipes, Local Village Foods, plant based ice cream, Roselle hibiscus recipes, sugar free, vegan ice-cream

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