First on my summer bucket list is dairy free ice cream.
And oh my lanta (oh yeah, we are pulling that one out today) is it good.
I do have to give a disclaimer -> eating half of it in one sitting will give you a stomach ache.
There, now that’s out of the way. Are you all enjoying summer yet? I am full on summer mode. Which means I’ve been hanging out inside, with fans and air conditioning. It’s how I roll, I guess. I’ll sweat when I’m playing volleyball or running or working out, but just being? Pshah. Not happening.
Oh, I also have a bowl of ice cream. Sorry I forgot that. Details and all that (read that in a British accent, it sounds sooo much more posh)
Y’all have no excuses for not making this (do NOT read that in a British accent)
*you just did, I know you did* wink wink
Seriously, no excuses! There are only four ingredients. Sugar. Rhubarb. Coconut milk. White chocolate.
Ugh, another note: you will have to buy expensive white chocolate to make this dairy free OR you can make your own. Chocolate Covered Katie and Whole New Mom have great recipes that I recommend. If you aren’t dairy free and just want to avoid the heavy whipping cream, go ahead and use regular white chocolate chips.
Ok, I think I’m done editing all my thoughts.
This ice cream is spot on in texture and flavor and richness and creaminess. Basically, my summer is now complete because before this, I was having to settle for Daiquiri Ice at Baskin Robbins when my family went there and let me tell you, it is not a good substitute for ice cream at all. This, unlike Daiquiri Ice, is very creamy and smooth and actually fills you up with some healthy fats. The coconut milk subs in for heavy cream and when whipped up, adds a lighter feel. This ice cream isn’t overly rich or overly sweet. And I love the little bits of white chocolate and rhubarb scattered throughout. It adds so much to each bite … or lick … or faceplant.
You will have to bake and blend up the rhubarb before mixing, and the coconut milk does require a little extra effort, but it is all completely worth it! You won’t have to pull out your ice cream maker, ice, and salt because this recipe is no churn. Just make sure you stir the mixture every 15-30 minutes while it is setting up to maintain the creaminess.
- 3 cups rhubarb, ¼ inch slices (about 4 stalks)
- 1-1/2 cups sugar
- 1-1/4 cups full fat coconut milk*
- ⅓ cup white chocolate chips
- Preheat oven to 350.
- Toss rhubarb in sugar and place in an ungreased 9x13.
- Bake for 45 minutes.
- Let cool, then blend in a food processor until smooth.
- Chill in the refrigerator.
- *For the coconut milk: I refrigerated two cans of full fat coconut milk and used the thick full fat part once it had separated. I needed both cans to get the full 1-1/4 cups.
- Whisk coconut milk for a couple minutes or until light and frothy.
- Blend rhubarb mixture, coconut milk, and white chocolate chips in a food processor until combined.
- Pour into a container and freeze for at least an hour, stirring every fifteen minutes.
- Serve, or cover and freeze until ready to serve.
- Let sit out for about 15 minutes before serving.
Have you ever made homemade white or regular chocolate chips? What is your favorite way to use rhubarb? Have you tried dairy free ice cream?