This vegan-friendly ice cream has the delicate flavors of rose and coconut with a hint of the spicy cardamom. A crunchy cardamom crumble top goes well with the creamy coconut base that is mixed with fragrant rose petals.
Ingredients: 2 cans full-fat coconut milk. 1/2 cup maple syrup. 1 teaspoon vanilla extract. 1/4 cup dried rose petals. 1/4 cup shredded coconut optional. 1/2 cup almond flour. 2 tablespoons coconut oil. 2 tablespoons maple syrup. 1/2 teaspoon ground cardamom.
Instructions: Put coconut milk, maple syrup, and vanilla extract in a blender and blend until smooth. Put the mixture into an ice cream maker and churn it as directed by the maker's maker. If you want to add dried rose petals and shredded coconut, do so in the last few minutes of churning. Put the ice cream that has been churned into a container that can go in the freezer. Freeze for 4 to 6 hours, or until it is firm. Mix coconut oil, maple syrup, ground cardamom, and almond flour in a small bowl until the mixture is crumbly. Place the mix on a baking sheet and bake at 350F 175C for 10 to 12 minutes, or until it turns golden brown. Before putting the crumble topping on top of the ice cream, let it cool all the way down. Put a lot of cardamom crumble on top of the vegan coconut and rose ice cream before serving.
Prep Time: 15 minutes
Cook Time: 10 minutes
TRISH Brownlee
