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.

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Prep Time 5

Cook Time 10

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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