Karen’s Vegan Strawberry- Rhubarb “Ice Cream”
May 02, 2019, Updated May 23, 2025
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.
I have a special place in my heart for Rhubarb…
ready to pick now through summer. My grandparents had plentiful rhubarb plants sprawling in their garden, and rhubarb pie was typically served after dinner. This beautiful ruby hued perennial has a flavor that is distinctive, tart and heavenly scented.
If you enjoy making ice cream, or have never tried before I do recommend investing in a good ice cream machine.
This recipe is quite simple and is worth the effort!
Gelato quality “ice cream” – made in your kitchen that is plant based.
The Method:
- Macerate Sliced Strawberries in Raw Honey to bring out their juices.
- Cook Rhubarb Slices in Pure Cane Sugar and Fresh Orange Juice until just softened.
- Add Soaked Cashews and Unsweetened Almond Milk to the carafe of a blender.
- Blend until smooth and add both the strawberry and rhubarb mixtures. Whirl until creamy and refrigerate.
- Churn in your ice cream maker.
I do like to take a little bit of fruit out from the blending of ingredients – to add later for some extra texture to the ice cream (see recipe.) - I have successfully reduced the sugar content in this recipe – and it’s perfectly balanced. Although rhubarb is tart, the ice creams sweet enough to my taste.
Enjoy Strawberry & Rhubarb Season!
Karen
Karen’s 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.
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
- 2 big pinches sea salt
Instructions
- Soak cashews in 2 cups unfiltered water. Cover and leave at room temperature overnight.
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.
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, about 5 minutes. 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, just a few seconds – add to the bowl of ice cream base. This step will give the ice cream some texture. *OR you can blend all ingredients in the carafe for a smooth ice cream.
- Refrigerate covered until cold, about 4 hours or overnight.
- Process in your ice cream machine. Store in the freezer.
Notes
*Rhubarb: Look for unblemished stalks, preferably with a very dark, bright magenta hue.
Recipe analysis does not include soaking time for cashews.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 171kcalCarbohydrates: 27gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 101mgPotassium: 212mgFiber: 2gSugar: 22gVitamin A: 35IUVitamin C: 21mgCalcium: 122mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @azestforlife or tag #azestforlife!
Hello! This sounds just like what I’m looking for – a strawberry rhubarb ice cream that does not use coconut milk or bananas, both of which greatly influence the taste. Thank you! Could you please tell me about how much this recipe makes so I can plan accordingly?
Hi Ines! Vegan Strawberry Rhubarb “Ice Cream will make 2 1/2 pints. Hope you love it! 😀Karen