Rhubarb Ice Cream | Recipe Cart
A simple dairy-free rhubarb ice cream made with the first rhubarb of spring. Made with coconut milk, no cashews are needed for this pretty pink ice cream.
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Cooking tools:
- Ice cream maker
- Heat safe bowl
- Whisk
- Saucepan
- Stove
- Wooden spoon
- Spoon
- Freezer-safe container
- Refrigerator
- Freezer
Ingredients
- 150 grams (~½ cup) honey
- 3 large egg yolks
- 400 grams (14 oz.) full-fat canned coconut milk
- 1/2 teaspoon vanilla powder (or 1 teaspoon extract)
- 2 batches rhubarb compote (~450 grams), divided
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