Strawberry Rhubarb Coconut Ice Cream

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 3 Rhubarb stalks, large
  • 3 cups Strawberries, fresh or frozen

• Canned Goods

  • 1 14 oz can Coconut milk

• Condiments

  • 1/3 cup Maple syrup or raw honey

• Baking & Spices

  • 1 Pinch Himalayan pink salt
  • 1 tsp Vanilla extract, pure

Found on ifoodreal.com

Ingredients

• 3 large rhubarb stalks, coarsely chopped
• 3 cups strawberries, fresh or frozen
• 1/3 cup maple syrup or raw honey
• 1 tsp pure vanilla extract
• 14 oz can coconut milk, full fat (I recommend Thai Kitchen)*
• Pinch of himalayan pink salt

Directions

• Place bowl of an ice cream maker in a freezer the night before. It is and important step!
• In a blender or food processor, add rhubarb and strawberries; pulse a few times until smooth with a few chunks. Add maple syrup, vanilla, coconut milk and salt; process for a few more seconds until combined.
• Pour ice cream mixture into frozen ice cream bowl, place lid on top and turn it on to start churning. Depending on your ice cream machine it may take 20-60 minutes to bring ice cream to a soft serve consistency. It won’t fully freeze.
• Transfer soft serve ice cream into any container with a lid and freeze for 2-3 more hours. To serve, let thaw for 20-30 minutes.