Easy Hibiscus Ice Cream (No-Churn Recipe)

Course: Dessert

Cuisine: American, Fusion

Diet: Vegetarian

Prep Time: 25

Cook Time: 5

Freeze Time: 4

Total Time: 4 30

Servings: servings

Calories: 388kcal

Author: Jazzmine Woodard

Smooth, creamy, dreamy homemade hibiscus ice cream with notes of ginger, coconut, and spice

Print Recipe

Equipment

1 cutting board
1 knife
1 small saucepan
1 kitchen spoon
1 Food Processor or blender or mixer
1 freezer safe container
1 ice cream scooper

Ingredients

1 ½ cup brown sugar
1 ½ cup water
1 cup dried hibiscus
2 inches fresh ginger
1 cinnamon stick
2 cloves
16 ounces full fat coconut milk
6 ounces sweetened condensed milk
6 ounces evaporated milk
1 teaspoon vanilla extract
2 pinches fine sea salt

Instructions

Stir together water, brown sugar, dried hibiscus, ginger, cinnamon stick, and cloves to a small saucepan over medium heat.
Bring mixture to a boil, then turn off heat and allow syrup to cool before straining out the solid ingredients.
Add hibiscus syrup, coconut milk, sweetened condensed milk, evaporated milk, vanilla extract, and salt to food processor or blender and process on high until well combined and slightly thickened (about 5-7 minutes).
Transfer liquid to freezer-safe container and freeze for at least four hours.

Notes

Preparation

The syrup color and flavor deepens as it steeps so don't rush the cooling process if you want vibrant purple ice cream with deep flavor!

If you're concerned about frost forming on the surface of the ice cream while freezing, cover with plastic wrap, pressing it into the surface of the liquid.

Serving

Once froze, this ice cream comes out ready to scoop with no wait time.

Storage

This ice cream keeps in the freezer for up to six months, thought the texture can start to change and become more icy after about one month.

Nutrition