2/3cupevaporated cane juicepure cane sugar, or sweetener of choice
1tbspvanilla 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.