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Strawberry Rhubarb Ice Cream

May 27, 2011

A sweet summer treat!

I love ice cream, but stay away from the store bought versions that are full of fake food ingredients.  They are typically full of sugar and now taste way too sweet to me.

Here is the result of rhubarb experiment number three!  Another success!  The inspiration for this ice cream comes from my Mom’s strawberry rhubarb pie.  Since that dessert is a no go for me, I decided to try to capture the flavors in an ice cream version.  I went with light coconut milk to save on calories, but feel free to substitute full fat coconut milk.  I’m happy with the results and hope you enjoy it too!

Strawberry Rhubarb Ice Cream

Ingredients:

  • 1 cup rhubarb, sliced into 1/4 inch pieces
  • 1 cup strawberries, hulled and quartered
  • 1/2 teaspoon orange zest
  • 1 teaspoon to 1 Tablespoon local honey
  • 1 13.5 ounce can of light coconut milk

What to do:

Combine the rhubarb, strawberries, orange zest and honey in a small sauce pan.  Heat over medium low heat, stirring occasionally, until the rhubarb and strawberries are softened and the juices are thickening.  Turn off the heat and let the mixture cool to room temperature.

In a food processor, combine the coconut milk with half of the strawberry rhubarb mixture.  Process until smooth.  Pour the coconut milk mixture into a bowl and stir in the remaining strawberry and rhubarb.  Place in the refrigerator for one hour.

If you have an ice cream maker, process the ice as per the manufacturer’s instructions.  If you do not, then you can place the bowl into the freezer and stir every 30 minutes to an hour until the ice cream reaches the desired consistency.

Scoop and enjoy!  It’s delicious garnished with fresh strawberries!

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5 Comments leave one →
  1. May 31, 2011 9:56 am

    Yum, this looks and sounds delicious!! I am going to try this out later in the week! Thanks for sharing!

  2. ziabaki permalink
    May 31, 2011 4:44 pm

    OMG! this sounds so good! I will have to give it a try. Thanks for the recipe.

  3. buttoni permalink
    June 1, 2011 9:16 am

    I’d like to try this! Really looks good! But rhubarb is $6.00/lb. here in Central Texas, and at that, it’s not always available in my two grocery stores. I’ll have to be patient. 😦

    • June 1, 2011 10:34 am

      Wow – that’s expensive! Keep your eyes peeled for a good deal and then buy up a bunch. I slice it up and freeze it for later 🙂

Trackbacks

  1. 45 Dairy-Free Paleo Ice Cream Recipes | Paleo Grubs

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