Strawberry Rhubarb Coconut Milk Ice Cream


Strawberries and rhubarb come together in this delicious, dairy-free ice cream. I created a fun little video, thanks to Vitamix, to show you how the ice cream magic happens. For more super delicious, dairy-free ice cream treats, be sure to check out Icy, Creamy, Healthy, Sweet!

Ingredients:
1 cup strawberries, chopped
1 cup rhubarb, chopped
1 vanilla bean
1/4 teaspoon sea salt
juice from 1/2 lemon
1 13.5 ounce can full fat coconut milk
1/2 cup honey
1 tablespoon arrowroot powder

Steps:
1. In a small saucepan combine the strawberries, rhubarb, the scrapings of half the vanilla bean, salt and lemon juice. Place over medium-low heat, bring to a simmer and cook, stirring gently, for 3 to 5 minutes, until the berries and rhubarb soften and begin to release their juices. Remove from the heat and pour into the Vitamix. Give the saucepan a rinse.
2. In a small bowl mix together the arrowroot and 2 tablespoons of coconut milk. Mix together and set aside. In a small saucepan combine remaining coconut milk with the scrapings of the remaining half of the vanilla bean and honey. Place over medium-low heat, bring to a simmer, and cook, stirring constantly to avoid burning, for 2-3 minutes or until thoroughly blended. In the last minute, add the arrowroot slurry and mix to combine. Remove from the heat and allow to cool.
3. Pour the coconut milk mixture into the Vitamix with the berries and rhubarb. Blend on medium-high until the two are well combined. Set the blender in the fridge to chill for at least a few hours, preferably overnight.
4. Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. You can eat the ice cream right away for a softer version, or freeze it for about 2 hours for a firmer consistency. Enjoy!

Thanks again, Vitamix! I’ve loved my Vitamix blender for years now, and I’m so happy to be partnering with this wonderful company for my book tour. Visit my events page for a full calendar of upcoming demos and signings!

Your thoughts on “Strawberry Rhubarb Coconut Milk Ice Cream

  1. That is the sweetest little video and such a cute happy tune to match! It’s bright and light and airy and fun – it makes me smile, just like a summer’s day. You two style masters make an uber super-charged creative team and golly that ice cream looks the bomb!!!! I’ve been eyeing it off in my copy… have to get on to getting myself an ice cream making, and now I’m lusting after a Vitamix too. I already have a NutriBullet and my processor has a blender attachment but I’ll figure out a way to justify the purchase somehow 😉

    By the way… Forest, I love the styling! Especially the simple jar with freshly cut blossoms – it matches beautifully with the strawbs and their green tops. In a former life I use to do props and set decorating – those simple little touches at the edge of frame make a big difference 🙂

    Love your work Provy team! xo

    1. Forrest is amazing with his styling touches. It is made to look effortless, but as you know, if takes a ton of effort! He is really a total dream to work with! Go team Provy!

  2. Oooh… update….. I just went to look up this recipe again (in Icy Creamy) but it’s the Berry, Lime, and Coconut Buttermilk frozen yogurt I was thinking of. Oh my goodness, how excited am I to have this recipe as well!?!!! YUM! You are the queen of frozen delights, lady xo

    1. If I’m to be the queen of anything, I feel like frozen delights is not a bad way to go! 😉

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