Blushing ice cream with hibiscus flowers and rhubarb + hints of rose water.
This ice cream is pink, it’s creamy, it’s floral and it’s brightly flavoured. Sounds good?!
The ice cream gets its bright pink colour from the dried hibiscus flowers. The petals are steeped in hot coconut milk to release their floral tang and ultra-pink colour. The rhubarb jam adds some tanginess to the ice cream. And last but not least, the rose water. The roses enhance the flavours of the hibiscus and rhubarb. Simply a perfect combo!
This ice cream takes a little more preparation time, but it’s worth every minute of your time. The contrast between the creaminess, floral hibiscus notes and tangy rhubarb, lifted with rose water. The ice cream almost tastes a little mysterious! The perfect ice cream mystery!
For the pictures I served the ice cream with hibiscus syrup and crumbled cookies. Happiness in a bowl!
Love summer, love ice cream!
Hibiscus – Rhubarb Ice Cream
vegan, gluten free, soy free
3 cups rhubarb, chopped (measured after chopping)
¾ cup (cane) sugar
1 tbsp water
1 ½ cup cashews, soaked for 4 hours, rinsed & drained
1 tin full fat coconut milk, divided
¼ cup dried hibiscus petals
2 tbsp coconut oil
1 tbsp rose water
Pinch of salt
The night before:
Place your ice cream churning bowl in the freezer to chill. Prepare the ice cream base.
For the ice cream:
Place ½ cup coconut milk in a saucepan and whisk until smooth. Heat over low heat, stirring occasionally. When the mixture comes to a boil, remove the pan from heat. Stir in the dried hibiscus flowers. Let steep for 30 minutes. Once the mixture has finished steeping, run it through a fine mesh sieve and discard the petals.
In a medium-sized pot, combine the rhubarb, water and sugar. Stir to coat the fruit, then cook over low heat. Bring the fruit to a simmer, stirring frequently. The juices release out of the fruit and the sauce will start to thicken. Once simmering, cook for about ten minutes, or until the rhubarb is completely soft. Remove from the heat and cool down.
Add the ingredients (hibiscus mixture, rhubarb compote + remaining ingredients) for ice cream to a blender and blend until completely smooth and creamy, scraping down the sides as needed. The mixture will be quite thick. Chill the ice cream base overnight.
Add the ice cream mixture to the ice cream maker and churn according to manufacturer’s instructions.
Transfer the ice cream to a freezer safe container.
Place in the freezer until firm (about 4 hours). Set out 15-30 minutes before serving. Will keep for about a week, but best eaten fresh.
When the ice cream has the right consistency, scoop into balls and place into a container to prevent it from freezing solid.
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