Vegan Strawberry Rhubarb “Ice Cream”
May 02, 2019, Updated Dec 13, 2020
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
Instructions
- 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.