This Mangosteen Hibiscus Ice Cream is not just a dessert. Every bite is an experience of exotic flavors, natural creamy textures, and the gentle tang of hibiscus dancing on your palate. It's also infused with vitamin C-boosting Mangosteen Hibiscus Powder and contains only clean ingredients. It's what makes this homemade ice cream perfect for those seeking a healthy indulgence and a refreshingly unique treat that you can enjoy year-round.
I have many ice cream recipes on the blog because they are so easy to make, and with a bit of creativity, they can be a healthy, indulgent treat. This is another incredibly satisfying dessert. Like my Vegan Hot Chocolate Ice Cream or Vegan Vanilla Rose Ice Cream, the hibiscus ice cream is also infused with a powerful antioxidant. This time, it's mangosteen hibiscus powder from Anima Mundi (15% off with code "NATURALVEGAN").
A scoop of ice cream doesn't have to be just about indulging. All my treats are healthier creations, and this one is no exception. You will love this frozen dessert's creaminess and deliciously balanced tangy and sweet flavors. And it comes with wholesome ingredients and flavors that rival anything you'd find at your favorite neighborhood ice cream shop.
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Hibiscus Ice Cream Ingredients:
There are only a handful of ingredients needed to make this amazing mangosteen hibiscus ice cream. As a vegan, you probably have most of them already on hand, or you can easily buy the ingredients in your local grocery store or online. Let's have a look.
- Coconut Milk: The luscious richness of coconut milk is part of the base of this hibiscus ice cream. It's a great dairy-free alternative without overpowering the delicate flavors of the mangosteen and hibiscus. Choose full-fat and unsweetened coconut milk.
- Condensed Coconut Cream: You can use pre-made or make my homemade version for a healthier option!
- Raw Cashew Butter: I'm not adding much, but it enhances the creaminess and adds a hint of nuttiness. Raw cashew butter makes each scoop irresistibly smooth.
- Pure Maple Syrup: The natural sweetness of maple syrup brings depth to the ice cream, balancing the tartness of the hibiscus with its caramel-like notes.
- Vanilla Extract: It adds warmth and depth to floral notes.
- Anima Mundi Mangosteen Hibiscus Powder: This is the heart of the recipe, and the powder enhances this ice cream's unique fruity and floral flavors. The mangosteen offers a sweet-tart profile, while the hibiscus powder adds a tangy kick-both meld beautifully with the coconut base. Plus, it adds a boost of vitamin C and other health and anti-inflammatory properties. As always, you can use the code "NATURALVEGAN" for 15% off!
See the recipe card for quantities.
How to Make This Churn Ice Cream:
Next to my Healthiest Vegan Ice Cream, this is probably the easiest frozen treat I have on the blog. It's super simple to make and requires only 4 easy steps.
- Mix the Base: Combine and mix all the ingredients in a large bowl, except for the powder, until smooth and creamy.
- Incorporate the Mangosteen Hibiscus Powder: Once you have a luscious ice cream base, mix in the Mangosteen Hibiscus Powder until fully dissolved, infusing it with its vibrant color and unique flavor. Chill the base in the fridge.
- Churn to Perfection: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions. This process, usually around 20-30 minutes, is where the magic happens, transforming the liquid base into a creamy, dreamy dessert.
- Freeze for Firmer Texture (Optional): If you prefer a firmer ice cream, transfer the churned mixture into an airtight container (or ice cream container) and freeze for an additional 2-4 hours. Serve and enjoy!
All you need is some ice cream bowls or cones to serve. Each bite is a burst of tangy sweetness with creamy goodness that melts in your mouth.
Top Tips:
Here are some tips for making this mangosteen ice cream as easy as possible!
- Chill the Base: Before churning, let the mixture chill in the fridge for at least an hour. The colder the base, the creamier and smoother your ice cream churn will be. You can make the ice cream base the night before churning and let it chill overnight.
- Use Room-Temperature Ingredients: Ensure your coconut milk and coconut cream are at room temperature to avoid curdling when mixing the base.
Variations:
Here are some fun ways to explore flavors or presentations:
- Complementary flavors: Hibiscus has that subtle sweet and tart flavor and pairs well with the sweeter mangosteen fruit. But for an extra punch of citrus flavors, consider adding orange or lemon zest to the ice cream base. For a more tropical twist, add a swirl of passion fruit puree to the base before churning.
- Hibiscus Ice Cream Float: Brew hibiscus tea, chill, and mix with cold sparkling water, then serve in a large glass on top of a large scoop of this vegan mangosteen hibiscus ice cream. These hibiscus ice cream floats are the perfect weekend or festive drinks to celebrate special occasions or Holidays. It's also a fun twist to enjoy your ice cream.
Substitutions:
- Make it without an ice cream maker: I really recommend an ice cream maker, and you can get one these days for a very reasonable price. However, if you really don't have one, you can try the following. There are two things that make ice cream soft: fat and alcohol. So, make sure to incorporate the vanilla extract. You could pour the base of the ice cream into a loaf tin, freeze, and stir every 20 to 30 minutes or so with a spatula. Repeat freezing and stirring until it reaches the desired consistency, and then let it freeze completely for 4 hours. The goal is to distribute and break up the ice crystals into smaller ones. It's more time-consuming but doable. However, you really get the best results with an ice cream maker every time.
- Substitute for cashew butter: Almond butter or sunflower seed butter work well as substitutes, though they will slightly alter the flavor and texture.
Equipment Needed:
Here's what you need to make this amazing vegan ice cream.
- Ice Cream Containers: These are for storing any leftovers (though this ice cream is so good, there might not be any!). These recommended containers seal well, stay cool, and prevent freezer burn or ice crystals from forming. If you plan to make vegan ice cream on a regular basis, I would really invest in them instead of using regular airtight containers.
- Large Bowl and Mixer: To mix the ice cream base, you can use an immersion, hand, or stand mixer. Even a blender can work.
- Ice Cream Maker: This is essential for churning the mixture into ice cream. Once you have an ice cream maker, it's so easy to make amazingly flavored and super creamy vegan ice cream. I have many recipes on the blog you can explore with different flavor combos, like my Pink Dragon Fruit Ice Cream, Gingerbread Ice Cream, or Snickerdoodle Ice Cream, just to name a few. I would really invest in this inexpensive equipment.
Storage:
Store your Mangosteen Hibiscus Ice Cream in an ice cream container in the freezer. For the best texture, consume within a few weeks-though I doubt it will last that long! When you're ready to serve, let it sit at room temperature for a few minutes to soften for easy scooping.
FAQ
Hibiscus ice cream has a unique and refreshing flavor that's a delightful mix of tart and sweet. The hibiscus flower, often used in teas and syrups, has a naturally tangy taste similar to cranberry or pomegranate, with a slightly floral undertone. When infused into ice cream, this tartness is balanced by the creaminess of the vegan ice cream base, resulting in a flavor that's both rich and light, with a subtle hint of fruitiness. The vibrant color and distinct taste make hibiscus ice cream an intriguing and enjoyable treat for those who appreciate floral and fruity desserts.
Mangosteens have a unique and delightful flavor that's often described as a blend of sweet and tangy with a hint of citrus. The taste is sometimes compared to a mix of lychee, peach, strawberry, and pineapple, with a subtle floral note. The flesh of the mangosteen is juicy, tender, and slightly creamy, making it both refreshing and rich. The balance of sweetness and acidity gives mangosteen a complex flavor that's both exotic and incredibly satisfying. It's often referred to as the "queen of fruits" due to its exquisite taste.
More Anima Mundi Recipes To Try Next:
Looking for other recipes like this? Try these:
This Mangosteen Hibiscus Ice Cream is a delightful marriage of exotic flavors and creamy textures, perfect for a sunny afternoon or a special occasion. With its unique blend of hibiscus and mangosteen, this ice cream recipe will surely become a favorite and is so worth making.
If you try this Vegan Mangosteen Hibiscus Ice Cream Recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Make sure to share it on social media and tag @theallnaturalvegan to be featured! Thank you for supporting The All Natural Vegan!
Mangosteen Hibiscus Ice Cream
Equipment
Ingredients
Ingredients:
- 1 14 oz can full fat coconut milk
- 8 oz sweetened condensed coconut cream
- ¼ cup raw cashew butter
- ⅓ cup pure maple syrup
- 2 teaspoons vanilla extract
- 3 tablespoons Anima Mundi Mangosteen Hibiscus Powder "NATURALVEGAN" for 15% off!
Instructions
Mix the Base:
- In a large bowl, combine the coconut milk, sweetened condensed coconut cream, raw cashew butter, pure maple syrup, and vanilla extract. Mix until smooth and creamy.
Add the Mangosteen Hibiscus Powder:
- Add the Anima Mundi Mangosteen Hibiscus Powder to the mixture. Mix again until the powder is fully incorporated.
Churn the Ice Cream:
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-30 minutes.
Freeze for Firmer Texture (Optional):
- For a firmer texture, transfer the churned ice cream into a lidded container and freeze for an additional 2-4 hours.
Serve and Enjoy:
- Scoop the ice cream into bowls or cones and enjoy this refreshing, tangy, and creamy treat!
Recent Vegan Ice Cream Recipes:
Make sure to check out some of the recent vegan ice cream recipes on my website!
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