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!
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
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!