Rhubarb Grapefruit Vegan Ice Cream

2c Coconut Milk
3/4c Rhubarb Grapefruit Jam
1tsp Vanilla
2tsp Arrowroot
2tsp Water

Heat Coconut Milk and Jam until just simmering. Mix Arrowroot and Water til smooth. Then add to milk with Vanilla. Turn off the burner and stir to combine. It will start to thicken a bit, place the ice cream into the fridge for 4 hours. 

Then into the ice cream maker!

 After that you can place back in the freezer to firm up. 

If I wasn’t making this for Clean Dinners I don’t think it would have made it to the freezer. This recipe is tart and rich, perfect for the hot days we’ve been having.

I’m sorry, I’m borrowing an ice cream maker and I’m going to use it! Of course these can be done by hand but I’m borrowing an ice cream maker so…