Vegan Strawberry Rhubarb “Ice Cream”

Description

I’m a rhubarb fanatic! Perfectly blended into a fabulous creamy dessert. It’s sweet-tart flavor and gorgeous pinky hue sets off the sweeter strawberries.

Ingredients

 

• 1 cup raw cashews – will soak over night
• 2 cups strawberries, use ripe ones
• 1/3 cup raw honey
• 2 cups sliced rhubarb* (about 3 – 4 large stalks)
• 3/4 cup pure cane sugar
• 2 tablespoons fresh orange juice
• 3 cups Unsweetened Almond Milk, Organic

Method

Soak cashews in 2 cups unfiltered water. Cover and leave at room temperature overnight.

Make Strawberry Mixture:
Clean, dry and hull strawberries.
Add them to a bowl to fit, stir in the honey, leave to macerate at room temperature for 20 minutes.

Make the Rhubarb Mixture:
Clean and dry rhubarb stalks, cut away and discard any leaves.
Slice 1″ thick. Add to a 10″ skillet with the sugar and orange juice.
Bring to a boil over high heat, stirring. When bubbly, reduce to a low simmer and cook the rhubarb until it has softened – yet not falling apart. HINT: Rhubarb can cook quickly, so take off heat when just softened. Set aside to cool completely.

Puree in a Blender:
Drain the nuts, rinse under cool water.
Add the cashews, almond milk and sea salt to a the carafe of a blender. Whirl from low speed to high for at least one minute, or until smooth.

Remove 1/2 cup of EACH Strawberry and Rhubarb mixtures, set aside*.
Add remaining fruit mixtures to the carafe and blend until very smooth, about 1 minute.
Pour the ice cream base into a large bowl – will cover and cool in the refrigerator.

Add both reserved fruit mixtures to the carafe – no need to clean it.
Pulse until coarsely chopped, add to the bowl of ice cream base. This step will give the ice cream some texture.

Refrigerate covered until cold, about 4 hours or overnight.

Process in your ice cream machine.
*OR you can blend all ingredients in the carafe for a smooth ice cream.

*Look for unblemished stalks, preferably with a very dark, bright magenta hue.

See BLOG for many photos and information.

This recipe may not be reproduced without the consent of it’s author, Karen Sheer.

Notes

Makes 3 pints “ice cream”