Step 1

If using an ice cream maker, have the bowl completely frozen before churning. Set in the freezer the night before making the ice cream.

Step 3

Heat one cup of the coconut cream with the hibiscus flours until just simmering, stir and remove from heat. Let steep for an hour. Strain well into a large bowl. If you used powered hibiscus, strain the cream a second time. Set aside.

Step 5

In a sauce pan combine the remaining cream, milk, sugar, tapioca and vanilla. Bring to a simmer over medium heat, stirring well to dissolve the sugar and tapioca then stir with a spatula while scraping the bottom of the pan until the mixture thickens and is very smooth. about 20 minutes total. Add this to the hibiscus steeped cream in the large bowl and stir well to combine. Add in the hibiscus syrup then chill this mixture completely. 3-4 hours up to overnight.

Step 7

Prepare your ice cream maker according to directions and add in the chilled ice cream base. Churn until thick, this time will vary depending upon ice cream makers. Mine takes about 20 minutes

Step 9

Transfer to a pan, containers, cups whatever you like to keep ice cream in. Freeze for a few hours up to overnight before serving.