Cuisinart ICE31U, Manual

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18
Strawberry
&
Rhubarb Vegan Ice Cream
120g large rhubarb stalks, finely chopped
300g strawberries, roughly chopped
80ml agave nectar
1 tsp vanilla extract
400ml coconut milk, full fat
Pinch of salt
You will also need a food processor or blender
n Place the chopped rhubarb stalks into a food processor or blender and pulse a few
times.
n
Add the strawberries to the rhubarb and pulse until smooth with a few chunks.
n
Add the agave nectar, vanilla, coconut milk, and a pinch of salt, processing until well
combined.
n Cover and refrigerate for at least 2 hours or overnight.
n When you are ready to churn the ice cream, briefly whisk the mixture.
n Assemble the paddle holder of the Dessert Maker with the ice cream paddle. Place in
the freezer bowl. While the unit is running, pour the mixture into the freezer bowl.
Allow to churn until thickened, about 15 to 20 minutes.
n The ice cream will have a soft, creamy texture. If a firmer consistency is desired,
transfer the ice cream to an airtight container and place in the freezer for about 2
hours.