This recipe is adapted from this post:

strawberry rhubarb soft serve
4 stalks rhubarb, chopped
8 dates, pitted and chopped
½ cup water
1 can coconut milk (I used Thai Kitchen full fat)
2 tablespoons maple syrup
1 cup sliced strawberries
1 heaping teaspoon honey

  • Simmer rhubarb and dates in a medium pot for 15 to 20 minutes until soft. Blend. An immersion blender works well. Line a cooking sheet with parchment paper and spread the rhubarb pudding thinly. Freeze and then break up into pieces. Store in a sealed container.
  • Blend coconut milk and maple syrup, then pour into an ice cream tray. Store frozen coconut milk cubes in a sealed container.
  • Blend strawberries and honey to make strawberry sauce.
  • To make ice cream, put frozen coconut milk cubes in a blender or food processor and blend to begin breaking it down. Add an equal amount of frozen rhubarb pudding (you will have to do this by eye) and blend until a smooth ice cream has been formed.
  • Serve topped with strawberry sauce.

Sign up to receive newsletters with upcoming offerings, blogs, meditation recordings, recipes and more

You have Successfully Subscribed!

Join us for the Introductory Video Call On March 15th from 7 to 8 pm!

You have Successfully Subscribed!