Rhubarb and Strawberries Make (Dairy-Free!) Pink Sweet Tart Ice Cream

This is a great summery dessert recipe that makes use of our abundant supply of rhubarb. It is sweet, tart, refreshing, and a tasty way to cool off on a hot day, and yes, as brightly colored as any sweet tart, although naturally so!

3 cups sliced rhubarb
2 cups sliced strawberries (previously frozen works fine – that is what I used)
1 cup coconut milk
½ cup honey

Begin by preheating your oven to 375. Spread your sliced rhubarb on a baking pan and bake for 30-40 minutes, until tender. Allow to cool slightly and then process in your food processor along with your (thawed) strawberries. Place the food processor bowl and its contents in the refrigerator until the mixture is completely cooled, then blend in your coconut milk and honey. Pour into your ice cream maker and freeze according to your manufacturer’s instructions. Place in a freezer-safe container and freeze until hardened, about three hours, then enjoy some cool fruity deliciousness on a hot summer day. Way better than sweet tarts, and way better for you. And yes, Nick and I did eat the whole batch in one day, just like we polished off the fro-yo.

I am sharing this recipe at The Weekend Gourmet, Menu Plan Monday, Monday Mania, Melt in Your Mouth Monday, Mangia Monday, Delicious Bites, Domestically Divine, Traditional Tuesdays at Whole New Mom, Totally Tasty Tuesdays, Tuesday Night Supper Club, Tempt My Tummy Tuesday, the Tasty Tuesday Link Party, Tuesdays at the Table, Made From Scratch Tuesday, Traditional Tuesdays at Real Food Whole Health, Delicious Dishes, Grain-Free Tuesday, Tasty Tuesdays, Sweet Tooth Friday, the Hearth and Soul Blog Hop, Fun with Food Friday, Fat Camp Friday, Friday Food, Primal Cave Friday, and Seasonal Sunday.

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20 Responses to Rhubarb and Strawberries Make (Dairy-Free!) Pink Sweet Tart Ice Cream

  1. Pingback: Individual Rhubarb Crisps | A Mom On A Mission . . . . . . to nurture and nourish her family

  2. I never even thought of using coconut milk for ice cream. Fantastic idea.

  3. Alea Milham says:

    What a delicious combination for ice-cream! I love the idea of using coconut milk instead of milk. Thanks for sharing your recipe with the Hearth and soul Hop.

  4. Stacy says:

    What a great idea! I have some rhubarb left and am definitely going to give this a try! If you’d like I’d lvoe to have you link your recipe to my Menu Mondays recipe link up: http://myfaithandfamily.wordpress.com/2011/06/13/menu-mondays-split-pea-soup/

  5. Shu Han says:

    wow what a brilliant pink colour! i love how fabulously kitsch it looks (:

    http://mummyicancook.blogspot.com/2011/02/very-pink-beetroot-cold-soup.html

  6. emily says:

    thanks for linking to Tasty Tuesday. Come back again next week http://nap-timecreations.blogspot.com/

  7. Jasmine says:

    Coconut milk is being used in many ingredients. Which brand do you use?

    Thanks for sharing this recipe with Domestically Divine.

    It’s always a joy to visit ladies and see their creativity and homemaking skills. 😉

    • elliemaeh says:

      Aroy D is the best brand I have found. It contains no additives, just coconut milk, and has good texture and taste.

  8. I love the strawberry / rhubarb combination. This sounds SO good, and I love that it is dairy free too! Thank you for sharing such a delicious and healthy treat with the Hearth and Soul blog hop!

  9. Pingback: Sharing Sunday - June 19, 2011 | A Heart Full of Love

  10. Hello, stopping by to say, this great recipe was a featured link from the Hearth n Soul Blog Hop from last week. Thanks so much for linking up!

  11. whoo hoo! we have both rhubarb and strawberries in our garden…i love that this is dairy free! can’t wait to try it. thank you for sharing with tuesday night supper club!

  12. Pingback: ice-cream, sorbet, and frozen yogurt recipes | Premeditated Leftovers

  13. Gorgeous color–always a fan of rhubarb. Thanks so much for sharing on Friday Food at Momtrends. I love all this kitchen inspiration.

  14. Pingback: Strawberry Cheesecake Fro-Yo, and Welcome to Ice Cream Week | A Mom On A Mission . . . . . . to nurture and nourish her family

  15. My mom is going to love these! She loves rhubarb and she is lactose intolerant so this recipe is made for her…
    Thanks for sharing 🙂
    -Carrie

  16. Pingback: Too Hot To Cook Recipe Listing |

  17. Ruth says:

    This looks yummy. I’d make it if I had an ice cream maker. I wonder if it would work if I just put frozed fruit in the food processor with the coconut milk and other ingredients.
    I’d love you to share this recipe on my Monday Real Food 101 on http://www.ruthsrealfood.com.

    • elliemaeh says:

      Frozen fruit and some chilled coconut milk in a good food processor could very well work – although it might need a bit of time afterward in the freezer to harden.

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