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Rhubarb Swirl Ice Cream


Rhubarb Swirl:

2 Tbsp (30 ml) arrowroot powder or cornstarch

1/4 cup (60 ml) water, divided

2 cups (240 ml) chopped rhubarb (about 2 stalks)

1/4 cup (60 ml) coconut sugar*

2 tsp (10 ml) pure vanilla extract

1/2 tsp (2.5 ml) ground ginger

20-25 drops stevia, to taste

Ice cream:

1 cup (4 oz/110 g) raw walnuts

1 can (14 ounces or 400 ml) full-fat coconut milk, preferably organic (I use Thai Kitchen)

1/4 cup (60 ml) vegetable glycerin or agave nectar

2 Tbsp (30 ml) coconut sugar*

2 medium peaches or pears, cored or pitted and cut in to chunks (about 9.5 oz or 265 g)

1 Tbsp (15 ml) freshly squeezed lemon juice

20 or more drops stevia, to taste

Pinch fine sea salt

1 Tbsp (15 ml) vanilla



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