Vegan Rhubarb Cherry Swirl Ice Cream

I am a self-taught cook. I started cooking around 18 years old. I stood in the kitchen and watched my mother, who was my biggest inspiration at the time, cook.

March 31, 2023

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

YIELD: 1 QUART

INGREDIENTS

1 pound rhubarb, cut into 2-inch pieces
1 cup water
1 cup unrefined sugar
1 vanilla bean, split and seeded, pod saved for another use
Pinch of salt
2 cups coconut milk
1 cup Cherry Compote

PREPARATION

In a medium saucepan, bring the rhubarb, water, sugar, vanilla bean, and salt to a boil, stirring constantly. Continue to boil until the rhubarb is soft and has a thick consistency. Remove from heat and cool to room temperature.
Purée the rhubarb mixture in a blender. Stir in the coconut milk and refrigerate for 4 hours to overnight.
Add the mixture to an ice cream maker and follow the manufacturer’s instructions for freezing.
Before storing in the freezer, fold in the Cherry Compote.
Serve chilled as a refreshing dessert.

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