Juneteenth is a day to celebrate the rich tradition of great African American foods; like our Hibiscus Strawberry Vegan ice cream.
Looking for more delicious recipes to celebrate, check out 20 of the best Vegan Juneteenth recipes here.
We joined other Black Food blogger in a Juneteenth cookout takeover to amplify and honor the food traditions of African Americans.
Foods Connection With Juneteenth
The Juneteenth holiday consists of red foods and drinks as part of the celebration of freedom. Red is a symbol of perseverance. Foods like strawberry soda, kola nut tea, hibiscus tea, watermelon, red velvet cake, and strawberry pie are all customary items included in festivities.
We thought this vegan Hibiscus & Strawberry ice cream was a perfect way to celebrate that.
This naturally dairy-free plant-based ice cream gets its sweet and tart flowery flavor from hibiscus and strawberries. Its velvety texture comes from a combination of oat milk and Lyle's Golden syrup.
What Is Hibiscus (Sorrel) Tea?
This is a flower that is dried into a caffeine-free herbal tea. It’s red in color, packed with antioxidants including vitamin C. Hibiscus is very aromatic and has a sweet and tart flavor.
Does This Ice Cream Taste Like Coconut?
Only slightly. We read a lot of recipes and although we like coconut, sometimes you want other flavors. We wanted the creaminess you get from full-fat coconut milk; however, to tame some of the flavor, we used a smaller proportion of coconut milk than other recipes called for and added oat milk to the recipe.
Along with coconut milk and oat milk this recipe calls for cornstarch to help thicken the mixture.
What Is Golden Syrup And Why Are We Using It In Vegan Ice Cream?
Golden syrup is a thick amber-colored sweetener that looks similar to honey. It is made from sugar cane or sugar beets. It is used in a variety of baking recipes and desserts. Since sugar affects the texture in frozen things. We added Golden syrup to make our ice cream creamier and less icy.
Where Can I Buy Vegan Gluten-free Ice Cream Cones?
Order Lets Do Gluten-free Sugar Cones online or on Amazon. Edward & Son’s makes gluten-free and vegan sugar and cake ice cream cones. Each box contains 12 cones.
Hibiscus Simple Syrup
Hibiscus Tea bags
Ice Cream base
Coconut Cream not coconut milk
Lyle’s Golden Syrup - could sub corn syrup
Juneteenth Vegan Cookout Recipes
12 Vegan Recipes From Black Food Bloggers For Your Juneteenth Celebration
Beautiful Eats & Things | Spiced Grilled Peaches
Ethically Living | Vegan Jackfruit Jamaican Patties
Gristle & Gossip | Sweet Potato Honey Cornbread Cake
Maple Points | Peas & Rice – Guyanese Style
Marisa Moore Nutrition | Fresh Peach Iced Tea
Murielle Banackissa | Vegan Saka Saka (Congolese Cassava Leaf & Spinach Stew)
Open Invitation Entertainment | Coconut Collard Greens
Orchids + Sweet Tea | The Ultimate Vegan Mac + Cheese
Savor and Sage | Black-Eyed Pea Salad
That Green Lyfe | Vegan Red Red Stew (Spicy Ghanaian Black-Eyed Peas) and Plantain
Vegan With Curves | Slow Cooker Black Eyed Pea Sweet Potato Soup
Want to see all 68 Juneteenth cookout recipes? Click here!
Vegan Hibiscus Strawberry Ice Cream (Dairy & Gluten-Free)
- Rubber spatula
- Glass or plastic bowl to store ice cream
- Ice cream machine (at least 1 ½ quart capacity)
- Plastic wrap
- 2 cups Strawberries - chopped
- 7 tablespoons Hibiscus syrup
Hibiscus Simple Syrup
- 1 cup Water
- ½ Sugar
- 3 Hibiscus tea bags
Ice Cream base
- ¾ cup Sugar
- 1 ½ tablespoon Cornstarch
- ½ teaspoon Salt
- 1 ¾ cup Oat milk
- 14 oz Coconut Cream - not coconut milk
- ¼ cup Lyle’s Golden Syrup - could sub corn syrup
Hibiscus Simple Syrup
- Add 1 cup of water, sugar and tea in a small pot. Bring to a boil, stirring constantly. Lower heat to simmer, stirring until reduced about 5 minutes. Allow to cool for 15 minutes
- Place in glass jar with lid. Set aside.
Ice Cream Base
- Make sure ice cream machine freezer bowl is frozen at least 24 hours before trying to churn your ice cream
- In a medium sauce pan, whisk together sugar, cornstarch, and salt until evenly combined. Slowly pour in oat milk while whisking to combine. Add in coconut cream (Because coconut milk separates be sure to shake can well) and golden syrup.
- Turn heat to medium, and continue whisking to evenly incorporate. Bring mixture to a simmer and stir about 3 minutes.
- Remove from heat and pour mixture into a high-powered blender. Add strawberries and hibiscus syrup
- Blend on high for 30 seconds.
- Pour into freezer safe bowl. Press plastic wrap to the top of the surface and place in fridge to cool completely, preferably overnight or all day.
- When cooled pour mixture into prepared ice cream maker and follow manufacturer's instructions. Churn until the mixture resembles soft-serve ice cream, about 25 minutes.
- Pour ice cream into a plastic or metal container. Spread out evenly. Press plastic wrap into the the surface, cover with lid, and place in freezer until frozen solid, overnight or all day.
- Leftover ice cream can be frozen for up to 2 weeks
Note: Full disclosure to really make the color pop we added a tablespoon of beet juice. It didn’t alter the flavor or texture just really gave it the wonderful fuchsia color.
Be sure to check out more of our quick and easy plant-based recipes and leave a comment to let us know how you like it!
Live Love and Eat Good Food!
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with my Caribbean roots anything with sorrel calls my name. The combination of strawberry and sorrel was so good. I will definitely be making this again and again throughout the rest of the summer.
This is a must try frozen treat. It is so delicious with such a beautiful color to it. I love strawberries and I adore Hibiscus flabor
This hibiscus ice cream was such a hit with my fam!! We had so much fun making it and the sweet and tart flavor is to die for!