In a blender or food processor, add rhubarb and strawberries; pulse a few times until smooth with a few chunks. Add maple syrup, vanilla, coconut milk and salt; process for a few more seconds until combined.
Pour ice cream mixture into frozen ice cream bowl, place lid on top and turn it on to start churning. Depending on your ice cream machine it may take 20-60 minutes to bring ice cream to a soft serve consistency. It won’t fully freeze.
Transfer soft serve ice cream into any container with a lid and freeze for 2-3 more hours. To serve, let thaw for 20-30 minutes.
*I highly recommend to use Thai Kitchen coconut milk as it produces creamy and smooth ice cream thanks to a guar gum. It is available organic and regular. I have tried other brands with less favourable results. Coconut cream from Trader Joe’s is good too.
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