One of our all time favourite recipe developers to collab with is @addictedtodates. This time she's created a vegan ice cream collab to kickstart your summer.
What is Rooibos tea I hear you ask?
The rooibos plant is endemic to a small part of the western coast of the Western Cape province of South Africa. This woody and nutty South African wonder herb offers a great combination of flavour and vitality. Also known as Red Bush or Rooibosch, it can be enjoyed as an alternative to black tea and is caffeine free! You can drink it as it comes or add milk and sugar or even a slice of lemon and honey.
How to make the perfect cup of Rooibos tea
Step 1: Use one teaspoon per cup.
Step 2: Use freshly drawn boiled water. Like black tea, Rooibos leaves can take the full heat!
Step 3: Avoid oversteeping, we recommend 90 seconds. Taste it and then decide if you’d like to steep a little longer.
I scream, you scream, we all scream for ice cream!
Rooibos, Vanilla & Orange Ice-cream Recipe
This ice cream recipe serves 6
You will need a 9 x 5'' loaf tin
- ⅓ cup loose rooibos tea
- ½ cup boiling water
- 2 cans chilled coconut milk (use only the thick part from the top of the can)
- Flesh of 3 oranges (you can use blood oranges or regular oranges)
- 2 tsp vanilla extract
- 4 tbsp maple syrup
- 2 tbsp coconut butter (melted)
METHOD A: Ice-cream Maker (recommended)
- Blend all ingredients until smooth and creamy
- Transfer the mixture into the ice-cream maker and let mix until the ice-cream has thickened
- Serve immediately or transfer to an airtight container and freeze.
METHOD B: Without Ice-cream maker
- Add the boiling water to the rooibos tea and allow it to steep for 10 minutes before straining. Discard the leaves and set the liquid aside to cool.
- Add the coconut milk to a large bowl and hand whisk until it reaches a whipped cream consistency.
- Blitz the orange flesh in your blender until smooth.
- Add the rooibos tea, blended orange, vanilla extract, maple syrup and coconut butter to the coconut cream and whisk until combined.
- Transfer the mixture to a large ziplock bag, and allow it to freeze flat in as thin a layer as possible. You could also use a baking tray if your freezer is big enough.
- After 2 hours, transfer the ice-cream to your blender and blitz to remove any ice crystals.
- Line the bread loaf tin with some parchment paper before transferring the ice-cream mixture into the tin. Ensure that the ice-cream is covered with cling film, tin foil or a lid to avoid direct exposure to the cold air.
- Place back in the freezer for a couple of hours until frozen.
- Remove from freezer at least 15 minutes before serving.