3 large rhubarb stalks, coarsely chopped
3 cups strawberries, fresh or frozen
1/3 cup maple syrup or raw honey
1 tsp pure vanilla extract
14 oz can coconut milk, full fat (I recommend Thai Kitchen)*
Pinch of himalayan pink salt
In a blender or food processor, add rhubarb and strawberries; pulse a few times until smooth with a few chunks. Add maple syrup, vanilla, coconut milk and salt; process for a few more seconds until combined.
Pour into any container with a lid, place in a freezer and freeze for 3 hours. To serve, let thaw on a counter for 30 minutes or so. Because this ice cream doesn’t have any fillers, it takes a bit longer to defrost and become softer, especially with time. Be patient.:)