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Strawberry Rhubarb Port Swirl Ice Cream

By 2

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.

Vegan-Dairy-Free-Coconut-Ice-Cream-with-a-Strawberry-Rhubarb-Port-Swirl-080-3

Have a great weekend!

Vegan-Dairy-Free-Coconut-Ice-Cream-with-a-Strawberry-Rhubarb-Port-Swirl-091

Strawberry Rhubarb Port Swirl Ice Cream

Author Amber

Ingredients

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

Instructions

For the Strawberry Rhubarb Port Swirl:

  1. 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:

  1. Add contents of both cans, cane juice, and vanilla to a blender or food processor and blend until smooth.
  2. 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.
  3. 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.
  4. Repeat step 4 with the remaining ingredients.
  5. 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.
  6. Remove from freezer and let defrost for about 5 minutes before serving.
  7. Enjoy!
Love y'all!

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2 Comments
  • 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 🙂