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Strawberry Rhubarb Port Swirl Ice Cream

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Behold…the most seductive ice cream to ever meet your face. Strawberry Rhubarb Port Swirl Ice Cream A creamy, coconutty, vegan and dairy-free ice cream with a strawberry rhubarb port swirl.

I’m dying.

I’m dead. Strawberry Rhubarb Port Swirl Ice Cream 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. Strawberry Rhubarb Port Swirl Ice Cream

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

Strawberry Rhubarb Port Swirl Ice Cream

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Author: Amber


For the Strawberry Rhubarb Port Swirl:

  • 1 cup fresh strawberries diced
  • 1 cup fresh rhubarb diced
  • 1/2 cup evaporated cane juice pure cane sugar, or sweetener of choice
  • 3 tbsp port wine
  • 1/2 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 1/8 tsp salt

For the Vanilla Coconut Ice Cream:

  • 2, 15 oz. cans full-fat coconut milk I used Thai Kitchen, refrigerated
  • 2/3 cup evaporated cane juice pure cane sugar, or sweetener of choice
  • 1 tbsp vanilla bean paste or vanilla extract


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!
Tried this recipe?Mention @SlimPickinsKitchen or tag #ministrymeals!
Love y'all!

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  • Maureen
    June 13, 2014

    Oh my! Oh my! Oh my! This sounds absolutely heavenly!

    • amber
      June 22, 2014

      Thanks, Maureen! Let me know if you try it 🙂

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