RHUBARB & STRAWBERRY ICE CREAM

INGREDIENTS

 

225g of rhubarb, sliced

500g of strawberries, chopped

1 vanilla pod

1/2 cup of honey

1 cup of almond milk

1 cup of coconut yogurt

 

METHOD

 

  • Place the rhubarb, strawberries, vanilla pod and 4 tbsp of honey in medium size sausepan. Cover and bring to the boil, lower the hest and simmer for 10 minutes.

  • Remove the pod and blend the fruits. Leave to cool completely.

  • Combine the almond milk, coconut yogurt, the rest of the honey and the fruit compote.

  • Pour the mixture in an ice cream machine. If you don't have one, place the mixture in the freezer and mix it vigorously every half hour, for 2-3 hours, to break up the ice crystals.

  • Store in the freezer and enjoy!

Preparation time: 20 min

Serves 4-6

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