This custard-based rhubarb coconut ice cream is a refreshing summer treat that’s extra creamy and completely dairy free.
Ever since I got my new ice cream maker* last year, I’ve been toying with ideas for dairy free ice cream and sorbets. The thing is, it’s hard to truly recreate the creaminess of real ice cream. I’ve found that many of the recipes for coconut ice cream end up a little on the icy side. But, I’ve made two major changes to this rhubarb coconut ice cream to make it smooth and creamy, and I’m actually happy with the results.
How to make Rhubarb Coconut Ice Cream
Firstly, I should mention that this ice cream is not completely vegan. It’s just dairy free. I used egg to create a coconut custard base, which make the base so much creamier, and I know you’ll be pleased with the results. I love custard based ice creams, and this rhubarb coconut ice cream was no different.
Then, I added liquid sweetener to the mix. Liquid sweetener prevents crystallization during the freezing process, which prevents the ice cream from turning to a solid block of ice. I used corn syrup, because that’s what I had, but you could use honey if you want to keep things a little more natural. Either would work just fine.
I used rhubarb and strawberries in this recipe, because I thought I needed a little more fruit to add to the recipe. Overall, you need 5 cups of fruit, so you could use all rhubarb or half strawberries/half rhubarb. Whatever you have will work in this recipe.
What are you favorite dairy free treats? I’m thinking of trying a chocolate sorbet next.
Dairy Free Rhubarb Coconut Ice Cream
Yield 2 quarts
- 4 cups chopped rhubarb
- 1 cup sliced strawberries
- 1/3 cup sugar
- 2 cans full fat coconut milk
- 1 teaspoon vanilla extract
- 6 tablespoons light corn syrup
- 3 egg yolks
- 1/4 cup sugar
- In a large skillet or saucepan, sauté rhubarb, strawberries and sugar, stirring frequently, until rhubarb has softened. Remove from heat and allow to cool in pan.
- Transfer rhubarb mixture to a blender or food processor and blend until mostly smooth.
- In a medium bowl, whisk together the eggs and sugar. Set aside.
- In a large saucepan, bring coconut milk and corn syrup to a simmer, whisking occasionally.
- Pour about 1 cup of milk mixture into the egg mixture, whisking continuously to temper yolks. Continue with an additional cup of milk mixture until smooth.
- Transfer tempered yolk/milk mixture back to saucepan and whisk until incorporated.
- Return saucepan to a simmer, whisking occasionally, until mixture has thickened (liquid should coat back of a spoon). Remove from heat and allow to cool in saucepan.
- Whisk rhubarb puree into milk mixture and allow to cool to room temperature before transferring to refrigerator.
- Churn in an ice cream maker according to manufacturer’s directions. Freeze until ready to eat.
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