Strawberry Rhubarb Coconut Ice Cream
This custard-based rhubarb coconut ice cream is a refreshing summer treat that is extra creamy and completely dairy free.
Why I love this coconut ice cream recipe
Ever since I got my new ice cream maker* last year, I’ve been toying with ideas for dairy free ice cream and even chocolate sorbet. 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.
I should mention that this is not vegan coconut ice cream. 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.
If you like this recipe, you have to try this blue moon ice cream, and these dairy free cheesecake pudding and these chocolate chip waffles and ice cream.
Searching for more dessert recipes? 4 layer ice cream pie / dairy free dirt cups / strawberry blueberry shortcake / lemon poppy seed bundt cake
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Ingredients & substitutions
- Strawberries & Rhubarb – 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.
- Light corn syrup – 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.
- Egg yolks – This is the primary ingredient that differentiates frozen custard from ice cream, it adds an extra layer of richness and creaminess that can’t be beat.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make coconut ice cream
Prep the fruits. Start by sautéing the strawberry and rhubarb with sugar in a large saucepan over medium heat. Stirring frequently, cook until the fruits have softened and the mixture has become somewhat jam like. Transfer to a food processor and blend until smooth. Set aside.
Whisk the eggs and sugar. Combine the eggs and sugar in a large mixing bowl and whisk until well combined. Set aside.
Simmer the coconut milk. In a large saucepan, simmer the coconut milk and corn syrup – whisking occasionally until the mixture is smooth. Remove from heat and slowly whisk 1 cup of this mixture into the egg mixture to temper the eggs. Repeat this step, a cup at a time, until the mixture is fully combined.
Return to heat. Transfer the tempered mixture back into the saucepan, continuing to whisk until the mixture has thickened. Remove from heat and whisk in the fruit mixture. Allow this to cool before transfering to the ice cream maker.
Churn and freeze. Follow the manufacturer’s instructions for churning and freeze ice cream until ready to serve.
Ingredients
- 4 cups chopped rhubarb
- 1 cup sliced strawberries
- 1/3 cup sugar
- 2 14- ounce 400mL cans full fat coconut milk
- 1 teaspoon vanilla extract
- 6 tablespoons light corn syrup
- 3 egg yolks
- 1/4 cup sugar
Instructions
- 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.
Mmmm I’m all for custardy ice cream! While I love coconut ice cream, adding an egg in here definitely seems like it would take it to the next level!
Hi, I was wondering how many mls are in your coconut milk cans?
400mls!
Can you use maple syrup instead of corn syrup?
I haven’t tried it, but I think you could since it’s a liquid sugar!