Hibiscus Berry Ice Cream Recipe

Ingredients

• ¾ cup plus 2 tablespoons coconut oil (or softened unsalted butter if not dairy-sensitive)
• ½ cup strong-brewed hibiscus tea, chilled
• ¼ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
• ¼ cup MCT oil
• 4 large eggs
• 4 large egg yolks
• 2 teaspoons raspberry extract
• ½ teaspoon fine sea salt

• Ice cream maker

1. Place all the ingredients in a blender and puree until smooth.
2. Pour into an ice cream maker and churn, following the manufacturer’s instructions, until set. Serve immediately or transfer to a container and freeze for up to 1 month.