Ingredients
Units
Scale
- 14 oz can of sweetened condensed coconut milk
- 2 cups heavy whipping cream
- 2 tsp vanilla
- 1 tsp salt
- 2 cups rhubarb (chopped)
- 1 cup strawberries (chopped)
- 1/4 cup sugar
Crumble
- 4 tbsp butter (melted)
- 8 tbsp flour
- 4 tbsp brown sugar
Instructions
- Preheat oven to 450°F for roasting rhubarb and making crumble.
- Chop rhubarb into 1/4 inch thick slices and chop strawberries into fourths. Place in a medium bowl and toss in sugar to coat. Place chopped fruit on a parchment paper-lined baking sheet and place in the preheated oven to roast for 15 minutes.
- To make the crumble, mix together butter, flour and sugar in a small bowl. (Mixing with your hands may be best to making sure you have a good crumble consistency. Line another baking sheet with parchment paper and pour crumble onto baking sheet to bake in oven. Place in oven for 10-15 minutes until slightly browned.
- Remove both rhubarb and crumble from oven. Place rhubarb mixture in a high powered blender and blend until pureed. Set aside to cool down.
- While Rhubarb and crumble are cooling, make your ice cream cream! Pour heavy cream into a high powered blender with whist attachment. Whisk on high speed until whipping cream forms stiff peaks. Next, fold in your condensed milk with a rubber spatula until both are combined.
- To get the pink color, add in about 1/4 cup of your rhubarb mixture to your cream and fold in gently.
- Pour half of your cream mixture into a freeze-safe container. Add half of your rhubarb mixture and 1/2 of your crumble on top and swirl together. Add the remaining cream on top. Dollop the rest of your rhubarb mixture and swirl with the knife. Top with remaining crumble.
- Place in freezer to solidify. Freeze for 6 hours and enjoy! You can keep for up to 6 weeks (if it even lasts that long🤭)
- Prep Time: 15 minutes
- Category: Dessert, Snack
- Cuisine: American