Rhubarb and Coconut Ice Cream

Yo, check out this bomb Strawberry Rhubarb Coconut Ice Cream recipe I found. It’s dairy-free, so it’s perfect for all my lactose-sensitive peeps out there.

Strawberry Rhubarb Coconut Ice Cream

Ingredients:

• 1 can full-fat coconut milk
• 1/2 cup chopped rhubarb
• 1/2 cup chopped strawberries
• 1/4 cup maple syrup
• 1 tsp vanilla extract

Instructions:

1. In a saucepan, combine the coconut milk, rhubarb, strawberries, and maple syrup.
2. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer.
3. Reduce the heat to low and let it simmer for about 15-20 minutes, or until the fruit is soft.
4. Remove from heat and stir in the vanilla extract.
5. Let the mixture cool to room temperature, then transfer it to a blender and blend until smooth.
6. Pour the mixture into a container and freeze for at least 4 hours, or until firm.
7. Scoop and enjoy your delicious dairy-free ice cream!

This Strawberry Rhubarb Coconut Ice Cream is the perfect treat for a hot summer day. The combination of sweet strawberries and tangy rhubarb in creamy coconut milk is absolutely divine. Plus, it’s super easy to make with just a few simple ingredients.

So, next time you’re craving something sweet and refreshing, give this recipe a try. You won’t be disappointed!

source = www.pinterest.com