Ice cream and chilled desserts
Inspired by South Africa’s rooibos tea, this no-bake dessert is made by folding a strong, cooled rooibos infusion into whipped coconut cream, layering it with toasted oats, and freezing until set. It contains no dairy and can be scooped soon after taking it out of the freezer.
Steep the rooibos tea bags in a small amount of water to make a strong infusion, then let it cool completely.
Toast the rolled oats in a dry skillet until they change color slightly, then let them cool.
Scoop the firm white layer from the top of the chilled can of coconut milk and whip until soft peaks form. Set aside the liquid underneath for another recipe.
Gradually and gently fold the cooled rooibos infusion, maple syrup, and vanilla into the whipped cream; stirring vigorously will deflate it.
Fold the toasted oats into half of the mixture. Pour it into a pan together with the remaining mixture, smooth the top, and freeze for at least 5 hours.
Remove from the freezer 5 minutes before serving and let it soften slightly at room temperature, then scoop.
Refrigerate the can of coconut milk for at least overnight before whipping it; if it is not chilled, the cream will not firm up and the mixture may become watery. This recipe does not contain any of the known major allergen groups.
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