• Delia.v Patisserie

Dairy Free Peach & Rhubarb Coconut Ice Cream (No Machine Needed) | Delia.v Life

What is a rhubarb? If you are one who frequents the supermarket, you would have probably came across a bunch of red woody stem looking thing which resembles celery but much prettier. They have a natural tartness and most recipes uses tons and tons of sugar to cover up that tartness.

But not today. We are all about embracing the natural flavours of natural produce and using sugar to enhance the flavour, instead of just burying them with it. Since Stone fruits are in season, we got ourselves a punnet of sweet white peaches to complement the tartness of the rhubarb.

I will be honest and say that this ice cream recipe quite tart so if you have a sweet tooth, you may want to add 100g of coconut sugar to the ice cream mixture!

This roasted peach and rhubarb ice cream is perfect for summer, especially when topped with granola and coconut flakes for an extra crunch, they are absolutely divine! Furthermore, this ice cream recipe doesn't require an ice cream maker so you can make it easily at home! While you have to be patient for the ice cream to set, we promise you that the waiting is worth it!


800ml Coconut milk 1/4 tsp Guar gum (optional) 1 tbs Vanilla extract/ Peach liquor 3 Peaches, cut into chunks 4 Stalks of rhubarb, sliced into pieces 1 tbs Coconut sugar 1 tbs Raw sugar 1 tbs Extra virgin coconut oil

Instructions: 1. In a blender, blend the coconut milk, guar gum and vanilla extract together. 2. Pour the mixture into a wide based container and freeze for 30 mins 3. Toss the peaches and rhubarb with sugar and coconut oil. 4. Bake in a preheated oven at 180°C for 25-30 mins or until very tender. 5. Meanwhile, remove the coconut milk mixture from the freezer and whisk quickly for about a minute. Put it back into the freezer for another 30 mins. Repeat this step one more time. As you whisk each time, you will feel the mixture thicken in consistency. 6. Puree the roasted fruits in a food processor and set aside in the fridge. 7. Remove the coconut milk mixture from the freezer and whisk quickly for about a minute. Put it back into the freezer for another 1 hour. 8. Then, blend the coconut milk mixture on high speed until homogeneous. 9. Pour 1/4 of the coconut milk mixture into the bottom of a tray. 10. Dollop a few spoons of the fruit compote. Repeat, alternating between the coconut milk mixture and compote. 11. Freeze for at least 4 hours or overnight.

We hope you like our Vegan Coconut Peach Rhubarb Ice Cream recipe! Make sure you subscribe to our Youtube Channel and tag us on Instagram if you recreate any of our recipes, we'd love to see your creations!

32 views0 comments