Vegan Strawberry Rhubarb “Ice Cream”

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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.

Luscious Vegan Ice Cream – Oh yeah, you would never know! Tastes like world-class Ice Cream

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

  1. Soak cashews in 2 cups unfiltered water. Cover and leave at room temperature overnight.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Refrigerate covered until cold, about 4 hours or overnight.
  8. Process in your ice cream machine. *OR you can blend all ingredients in the carafe for a smooth ice cream.
  9. *Look for unblemished stalks, preferably with a very dark, bright magenta hue.
  10. See BLOG for many photos and information.

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

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