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


  • 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


  • 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.