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Pink Pitaya Hibiscus Ice Cream

Ice-cream, you scream, we all scream for ice cream! Especially when the ice cream is this pretty!

Created by the talented Mei Yee. Check out her Instagram @nm_meiyee for more amazing recipes!


2 can 15oz coconut whipping cream (refrigerated overnight)
1 can 11oz coconut condensed milk
2 tsp Suncore Foods® Fuchsia Hibiscus Supercolor Powder
1 tsp Suncore Foods® Pink Pitaya Supercolor Powder


1. Pour the coconut whipping cream into a mixing bowl or the bowl of a stand mixer. Use a hand mixer, stand mixer, or immersion blender to whip the cream until it holds stiff, about 3-5 minutes.

2. Pour the sweetened condensed milk into whipping cream. Add mix to create your flavors. Add the Supercolor Powders to create the fruity flavor and beautiful colour. Whip the ice cream for 1 minuet until combined.

3. Use a spatula to scrape all the ice cream base into an airtight container. Smooth the top and freeze for 4 hours.



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