rose petal and rhubarb ice cream

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An elegant and beautifully scented ‪vegan‬ ice cream pairing sweet, tender early season rhubarb with the subtle flavour of rose petals.

Ingredients

400 ml organic coconut milk
160 ml organic coconut cream
80 ml maple syrup
5 g ground arrowroot
10 g fragrant dried rose petals or 1 tsp rose extract

For the Rhubarb:
400 g forced rhubarb stalks, washed and cut into 5 cm chunks
50 g coconut sugar

Instructions