This dairy free rhubarb gelato is honey sweetened and made without an ice cream maker. Made with coconut milk, no cashews are needed for this creamy spring gelato.
Course Dessert
Cuisine Vegetarian
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Freezing Time 4 hourshours
Total Time 15 minutesminutes
Servings 2litres
Ingredients
6cupsrhubarbsliced
½cupfresh or frozen raspberries
1cuphoney*
Juice of a lemon
2cans full fat coconut milk
2teaspoonspure vanilla extract*
Tiny pinch salt
1tablespoonarrowroot powder
Instructions
Cook the rhubarb, raspberries, honey, and lemon juice over medium heat for 8-10 minutes, or until very soft. Cool slightly and pour into your blender, mixing until smooth.
In a medium saucepan, cook the coconut milk, vanilla, salt, and arrowroot over low-medium heat for 10-12 minutes, or until thickened, stirring frequently. Do not boil. It will coat the back of a wooden spoon when it's ready.
Mix half of the rhubarb compote (refrigerate the other half) into the gelato mixture and stir until fully combined. If you have an ice cream maker, cool, and follow the manufacturer's instructions. If not, pour into an 8x10 metal tray lined with parchment paper. Freeze for about four hours, stirring with a fork every hour, until frozen solid. After the first two hours, pour the remaining (cold) compote onto the gelato and swirl in with the fork.
Let the gelato sit at room temperature for ten minutes before scooping and serving.
Notes
1. I know it's a lot of ice cream, but I doubled the amount of rhubarb halfway through. Feel free to half it if it's too much. It keeps in the freezer for a while, though. 2. You can substitute 1 1/4 cups maple syrup for the honey for a vegan option. 3. You can also use a teaspoon vanilla bean paste in place of the extract for pretty speckled gelato. 4. Gelato is just ice cream that uses all milk instead of a combination of milk and cream. This is more similar in texture to gelato.