Hibiscus Coconut Ice cream

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"Coconut ice cream 🍦 coloured with @suncorefoods hibiscus and pink pitaya powder πŸ’• Wish you all a beautiful day πŸ˜šπŸ’•πŸ’• #vegan #whatveganseat #plantbased #foodporn #onthetable #veganfood #veganism #icecream #veganfoodshare #fruits"
-- @nm_meiyee

Recipe Intro From nm_meiyee

For those of us that are already thinking about ice cream.
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  • Recipe Card
Prep time 4hrs

Recipe Card

ingredients

  • 2 (15 ounce) can coconut whipping cream, refrigerated overnight
  • 1 (11 ounce) can coconut condensed milk
  • 2 teaspoons hibiscus super juice powder
  • 1 teaspoon pink pitaya super juice powder

Method

  • Step 1

    Pour the coconut whipping cream into a mixing bowl or the bowl of a stand mixer. Use a hand mixer, stand mixer, or immersion blender to whip the cream until it holds stiff, about 3-5 minutes.

  • Step 2

    Pour the sweetened condensed milk into whipping cream. Add mix to create your flavors. Whip the ice cream for 1 minute until combined.

  • Step 3

    Use a spatula to scrape all the ice cream base into an airtight container. Smooth the top and freeze for 4 hours.