STRAWBERRY RHUBARB ICE CREAM

SERVES 4 PORTIONS

2 big stalks rhubarb

1 (14-ounce/400-ml) (397g) can full-fat coconut milk (refrigerated overnight)

1 tbsp cashew butter or coconut butter

1 tbsp extra-virgin coconut oil

3 tbsp coconut palm syrup or another sweetener

1⁄2 tsp vanilla extract

1 cup (240 ml) chopped fresh strawberries

NUTRITIONAL VALUES

Calories: 527kcal
Fat: 47.6g (42.3g S.Fat)
Carbs: 21.1g
Protein: 4.7g
Sugar: 12.4g
Sodium: 75mg

METHOD

Rhubarb should be cut into small pieces. Scoop the thick white cream from the can of coconut milk into a blender. Combine the rhubarb, cashew butter, coconut oil, coconut syrup, vanilla, and 1/2 cup (120 mL) strawberries in a mixing bowl.

Blend until the mixture is smooth and creamy. If desired, taste and add more sweetener.

With an ice cream maker:
Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Add the remaining 1/2 cup (120 ml) strawberries just before the ice cream is done. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Allow 10 to 15 minutes for the ice cream to thaw before serving.

Without an ice cream maker:
Pour the ice cream mixture into a freezer-safe bowl and place in the freezer for 3 hours, mixing well every 30 minutes. Add the remaining 1/2 cup (120 ml) strawberries just before the ice cream is done. Scoop the ice cream into serving bowls, then serve and enjoy!