Vegan Rhubarb Cherry Swirl Ice Cream
Tart rhubarb and cherries make a refreshing end to a meal.
INGREDIENTS | YIELD: 1 QUART
- 1 pound rhubarb, cut into 2 pieces
- 1 cup water
- 1 cup unrefined sugar
- 1 vanilla bean, split and seeded, pod saved for another use
- Pinch salt
- 2 cups coconut milk
- 1 cup Cherry Compote
Bring rhubarb, water, sugar, vanilla bean, and salt to a boil in a medium saucepan, stirring constantly. Continue to boil until the rhubarb is soft and has a bit of a thick consistency. Remove from heat, and cool to room temperature.
Purée rhubarb mixture in blender. Stir in coconut milk and refrigerate 4 hours to overnight.
Add to ice cream maker and follow manufacturer's instructions for freezing. Before storing in freezer, fold in Cherry Compote.
