Equipment
- Whisk
- Rubber spatula
- Glass or plastic bowl to store ice cream
- Ice cream machine (at least 1 1/2 quart capacity)
- Plastic wrap
Ingredients
- 2 cups Strawberries - chopped
- 7 tablespoons Hibiscus syrup
Hibiscus Simple Syrup
- 1 cup Water
- 1/2 Sugar
- 3 Hibiscus tea bags
Ice Cream base
- 3/4 cup Sugar
- 1 1/2 tablespoon Cornstarch
- 1/2 teaspoon Salt
- 1 3/4 cup Oat milk
- 14 oz Coconut Cream not coconut milk
- 1/4 cup Lyle’s Golden Syrup could sub corn syrup
Instructions
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