Rooibos Tea Ice Cream

By SpartyGreenMom

Ingredients

• Add to medium sized pot:
• 2.5 cups canned coconut milk
• 1 cup cashew milk
• 3/4 cup water
• 3 tbsp red rooibos tea (I use Davidson's )
• Add to blender:
• 2 tbsp arrowroot
• 1 tsp vanilla extract
• 1/3 cup honey

Details

Servings 1
Adapted from thespunkycoconut.com

Preparation

Step 1

As for the recipe in the photo—that's one of my favorite new creations—Rooibos Tea Ice Cream. Mmm... I made it by steeping rooibos tea in coconut and cashew milk, then straining and blending with honey, vanilla and arrowroot. And I thought it would be so easy to mimic with other kinds of tea. You know, same proportions of loose tea to milk.

Add ingredients to a medium sized pot:

Bring to simmer, watching carefully so it doesn't boil over.

As soon as it begins to bubble turn off the heat, cover and steep for about 20 minutes.

Strain the tea from the milk and add to blender with:
2 tbsp arrowroot
1 tsp vanilla extract
1/3 cup honey
Note: Depending on what kind of blender you have, you may need to wait for the milk to cool before blending.

Puree.

Put the mixture in a glass container in the freezer for about 2 hours to chill.

Pour the cold mixture into your ice cream machine.

Eat like soft serve or freeze till hard.

Optional: Top with whipped coconut cream