Inspired by South Africa's red rooibos tea, this no-churn dessert is made by whipping chilled coconut cream, folding in a strong rooibos brew, and layering it with toasted oats before freezing. It contains no dairy and scoops smoothly straight from the freezer.
Steep the rooibos tea bags in a small amount of water until very strong, then let it cool completely.
Toast the rolled oats in a dry pan until lightly colored, then set aside to cool.
Scoop the solid white layer from the top of the chilled coconut milk cans and whip it to soft peaks; save the liquid underneath for another use.
Fold the cooled rooibos brew, maple syrup and vanilla into the whipped cream a little at a time with gentle strokes; stirring too fast deflates the cream.
Fold half the toasted oats into the mixture, pour it into a container with the rest layered on top, smooth the surface, and freeze for at least 5 hours.
Take it out of the freezer 5 minutes before serving to soften slightly at room temperature, then scoop.
Chill the can of coconut milk in the fridge for at least a night before whipping; unchilled milk won't form cream and the mixture turns watery. This recipe does not contain a known allergen group.
If you stir the mixture with a fork every half hour during the first two hours in the freezer, ice crystals won't form and the texture stays much smoother.
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