Vegan Strawberry Rhubarb “Ice Cream”
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.
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.
This recipe may not be reproduced without the consent of it’s author, Karen Sheer.