Strawberry Rhubarb Port Swirl Ice Cream

Behold...the most seductive ice cream to ever meet your face. A creamy, coconutty, vegan and dairy-free ice cream with a strawberry rhubarb port swirl.

I'm dying.

I'm dead. Fancy, schmancy, sweet and sophisticated port wine waltzing in a wave of succulent strawberries and sour rhubarb.

It really doesn't get much better than that.

Can you tell I have writer's block today?

I keep writing something then erasing, writing then erasing, writing then erasing and so on and so forth. Entertaining a 9 month old who is easily bored can do that to you...you best believe.

So, I'm just going to show you a few more pictures and bid you adieu.

Have a great weekend!

Strawberry Rhubarb Port Swirl Ice Cream

Amber

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Servings 0

Calories

Ingredients

  

For the Strawberry Rhubarb Port Swirl:

• 1 cup fresh strawberries diced
• 1 cup fresh rhubarb diced
• ½ cup evaporated cane juice pure cane sugar, or sweetener of choice
• 3 tablespoon port wine
• ½ teaspoon ground cinnamon
• ¼ teaspoon freshly grated nutmeg
• ⅛ teaspoon salt

For the Vanilla Coconut Ice Cream:

• 2, 15 oz. cans full-fat coconut milk I used Thai Kitchen, refrigerated
• ⅔ cup evaporated cane juice pure cane sugar, or sweetener of choice
• 1 tablespoon vanilla bean paste or vanilla extract

Instructions

 

For the Strawberry Rhubarb Port Swirl:

• Add ingredients to a sauce pan over medium heat, and simmer until the fruits have broken down and released their juices and the alcohol cooks offs. About 10-15 minutes. Set aside and allow to cool completely.

For the Vanilla Coconut Ice Cream:

• Add contents of both cans, cane juice, and vanilla to a blender or food processor and blend until smooth.
• Pour coconut mixture into your ice cream maker and prepare according to manufacturer's settings. NOTE: If your coconut milk was not refrigerated before hand, put the mixture in the fridge for at least 30 minutes before churning.
• Once the ice cream is made, spoon half of the coconut mixture into a loaf pan, top with half of the rhubarb mixture and swirl together with a bread knife.
• Repeat step 4 with the remaining ingredients.
• Cover with plastic wrap, making sure to press the wrap against the top of the ice cream, and freeze until set. About 2-3 hours.
• Remove from freezer and let defrost for about 5 minutes before serving.
• Enjoy!

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