Skip to main content

Serves 6-8 / Prep in 5 minutes / Cook in 10 minutes

Vegan, Gluten-free, Sugar-free


2 cans coconut cream

½ cup xylitol (or sugar)

4 tbsp Local Village roselle, blended to a powder

½ tsp xanthum gum


  1. Place the coconut cream and sugar in a saucepan on medium heat. Whisk for 3-5 minutes to dissolve the sugar.
  2. Add the roselle and whisk to infuse. Allow to stand for 5 minutes. Pour the mixture through a sieve to drain the powder from the liquid. Pour the mixture back into the saucepan. Bring to a simmer, remove from the heat, add the xanthum gum and whisk.
  3. Pour the ice cream in a container. Allow to come to room temperature before placing it in the freezer for 4-6 hour to freeze.
  4. To serve, remove the mixture out of the freezer and sit it outside for 5 minutes. Use a hot spoon to scoop the mixture out into bowls using a hot knife.

TIPS & TOPPING SUGGESTIONS – Place the roselle powder in a spice grinder or a blender, blend to a fine powder. Store in an airtight container.

Leave a Reply