Rhubarb and Coconut Ice-Cream Crumble, and a FRESH START.


Last post I happened to be talking about the lack of summer Melbourne was experiencing, and that if I made some icy-treats this should surely encourage the process. Well, it seems to have worked! We have had some crazy weather, today was 41 degrees Celsius (105F) and now I am  thinking – will this work with other things in my life? If I buy some more jars of things, will my kitchen pantry magically transform into one of those beautiful walk-in, loads of space ones where you don’t knock over 5 things trying to reach the black peppercorns at the back? Ask, believe, receive baby! I’ll report back on that next time…

For now though, I have another lovely icy treat. An ice-cream crumble, that started as a cake, and I think I’m in love. The problem for me though with a lot of ice-creams is the vegetable gums, carageenan, and other E numbers added as emulsifiers – to thicken it up, and make it smooth and creamy. Traditionally, eggs are used for this purpose, however you will more commonly find these emulsifiers in commercial ice-creams as they are cheap and easy. As an alternative for those that don’t want or can’t eat eggs, I experimented with arrowroot powder, which is from the trunk of the tapioca tree. And I’m pretty happy with the result.


I have kept it dairy free by using coconut milk, which makes fast friends with the rhubarb and strawberries. Originally I had planned to make this as a ‘cake’, using the base from my Blueberry Cheese Cake and piling the ice-cream on top. In my head, this was gorgeous and delicious. Delicious was right, but I could not take a gorgeous photo of it for the life of me. So, I turned it upside down and crumbled the base on top – hey it all tastes the same right? Un-gorgeous photo alert –


[headline]Rhubarb, Strawberry & Coconut Ice-Cream Crumble[/headline]

3-4 sticks of rhubarb, chopped into small pieces

1 1/3 cups strawberries, fresh or frozen, roughly chopped

4 tablespoons coconut sugar

2 tablespoons arrowroot

550ml coconut milk

For the crumble use the base from my vegan Blueberry Cheesecake.

Add the rhubarb, strawberries, coconut sugar and all but 1/4 cup of the coconut milk to a saucepan and slowly bring to a boil over low heat. This will give the fruit time to infuse the coconut milk. Meanwhile, mix together the remaining 1/4 cup milk with the arrowroot powder so that it makes a smooth slurry/paste. Once you see a few bubbles, lower the heat and add the arrowroot-coconut milk mix and cook over low heat for 2 minutes, stirring fairly constantly. You will see the arrowroot go to work thickening up the mix.

Remove from the heat and allow to cool. Pass the mix through a strainer to remove the fruit, transfer the mix into a small bowl and refrigerate until very cold, preferably overnight. You can use the leftover fruit on your breakfast or in a smoothie if you like! If you have an ice-cream machine, transfer the mix into the machine, and churn for 20 minutes, or according to manufacturers instructions. If you don’t have an ice-cream machine, never fear, the next post will feature how to make ice-cream without one.

Scoop your ice-cream out either into a bowl or onto the biscuit base and create as desired!

 And in other exciting news…


I have been squirrelling away for the last couple of months putting together an amazing update to the Fresh Start 21 Day Cleanse with the lovely Jadah and Jen from Simple Green Smoothies, and food photographer extraordinaire Lindsey Rose-Johnson. I’m so excited about this new version. New recipes, menu plans, shopping lists, conversion charts, and a whole load of insightful information on cleansing including what to avoid/include, pre and post-cleansing tips, how to handle withdrawal symptoms, cooking and storage tips, and more in depth articles on why I don’t count calories, the importance of sleep, and potential digestive issues.

We also have a section devoted to the preparing of some basic staples like home-made almond milk, home-made coconut milk, and the perfect quinoa. If you are looking for a wholefood, effective and delicious cleanse, I challenge you to find a better one than this, if I do say so myself…

And to top it off, we have a 20% discount running until February 14th, so CLICK HERE for more information and how to order. You can also download a free one day meal plan to give you a bit of an idea of the delights contained within.


Have a fabulous week! x


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