This rose hip ice cream is made with half milk, half Greek yogurt for the perfect balance of creaminess and tang. It's filled with strawberries, granola and infused with a subtle rose hip flavor making it a great spring dessert.
Prep Time5 hourshrs
Cook Time15 minutesmins
Total Time5 hourshrs15 minutesmins
Course: Dessert
Cuisine: American
Keyword: rose hip ice cream, strawberry rose hip ice cream, vegetarian
1 1/2cupsplain Greek yogurt(any % will work, 0% will result in an "icier" ice cream whereas full fat will be creamier)
1/2cupgranola
Instructions
Combine the milk and honey in a small sauce pot over medium-low heat. Whisk until honey is dissolved and milk starts to steam but not boil.
Add the rose hips and vanilla to the pot, turn off the heat, cover and let steep for 15-20 minutes.
Strain the milk mixture through a fine mesh sieve removing the rose hips and place in a blender. Add 2 cups of the strawberries and blend until smooth.
Add the Greek yogurt and blend again until smooth.
Add the remaining cup of strawberries and blend for just 1-2 seconds until incorporated into the mixture but small pieces still remain. Transfer the mixture to a bowl, cover and refrigerate for at least an hour until well chilled.
Remove mixture from the refrigerator and churn in an ice cream maker according to manufacturer's directions. Add granola in last minute of churning. Transfer to a freezer safe container and freeze until set, 3-4 hours. For a softer ice cream, only 2-3 hours freeze time needed.