Vegan Rhubarb Cherry Swirl Ice Cream

Tart rhubarb and cherries make a refreshing end to a meal.

Serves: 8Hands-on: 15 minutesTotal: 8 hours 30 minutesDifficulty: Easy

Serves: 8

Ingredients

  • 1 lb. rhubarb, cut into 2" pieces
  • 1 cup water
  • 1 cup unrefined sugar
  • 1 vanilla bean, split and seeded, pod saved for another use
  • ⅛ tsp. salt
  • 2 cups coconut milk
  • 1 cup cherry preservers

Directions

  • 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 preserves.

Recipe Information

Serves: 8

Ingredients

  • 1 lb. rhubarb, cut into 2" pieces
  • 1 cup water
  • 1 cup unrefined sugar
  • 1 vanilla bean, split and seeded, pod saved for another use
  • ⅛ tsp. salt
  • 2 cups coconut milk
  • 1 cup cherry preservers

Directions

  • 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 preserves.

Nutrition Information

Nutrition Information
Amount per serving
Calories320
Total Fat12g
Saturated Fat11g
Cholesterol0mg
Sodium45mg
Total Carbohydrate54g
Dietary Fiber1g
Sugars48g
Protein2g