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Scooped Vegan Strawberry Rhubarb “Ice Cream”

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.

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

Scooped Vegan Strawberry Rhubarb “Ice Cream”


1 cup raw cashews – will soak over night

2 cups strawberries, use ripe ones

⅓ cup raw honey

2 cups sliced rhubarb* (about 3 – 4 large stalks)

¾ cup pure cane sugar

2 tablespoons fresh orange juice

3 cups Unsweetened Almond Milk, Organic



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.

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