Ice cream!! Strawberry +coconut….

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.:)


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