Yes to Yummy

Strawberry Rhubarb Ice Cream (vegan)

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People, it’s summer! Rejoice! And what says “summer” more than fruit-infused ice cream?! I got my strawberries from the local farmers’ market and rhubarb from a farm stand up the road from my house. You can’t get better than that.

Ingredients

Prep Time
Cooking Time
Total Time
Yield 6-8 servings

FOR THE STRAWBERRY RHUBARB SAUCE:

1 lb of rhubarb, chopped into 1/2-inch cubes

1/3 cup of water

1/3 cup of organic cane sugar or coconut sugar

1 pint of fresh (or frozen + thawed) strawberries, roughly chopped

1 tablespoon of arrowroot powder

FOR THE ICE CREAM BASE:

1 1/2 cups of raw cashews, soaked overnight

1 14-ounce can of full-fat coconut milk (about 1 1/2 cups)

1/3 cup of coconut oil, melted

1/3 cup of honey or coconut nectar

1/2 teaspoon of salt

1/4 cup of rosé

1/2 cup of dark chocolate chips or nuts (optional)

Directions

FOR THE STRAWBERRY RHUBARB SAUCE:

In a small saucepan, combine the water with the sugar and stir over medium heat until dissolved. Add the rhubarb, then bring the mixture to a boil. As soon as it bubbles vigorously, turn the heat down to medium-low and cook for 15 minutes, stirring occasionally. Watch as the rhubarb magically disintegrates!

To the rhubarb, add in the strawberries. Cook for another 10 minutes, then take a little sauce out and stir in the arrowroot powder. Add it back to the sauce, whisk to combine, then taste and adjust for sweetness and thickness. It should hold together pretty well on its own but not be a goopy paste.

Pour the sauce into an airtight container and put in the fridge for at least four hours or until cool to the touch. That’s one trick about ice cream: you DO NOT want any of the ingredients to be warm!

FOR THE ICE CREAM BASE:

Meanwhile, make the ice cream base: combine the soaked cashews with the coconut milk, coconut oil, honey, salt, and rosé in the bowl of a blender. That’s right, rosé.

Blend everything on high until smooth and creamy, then press the ice cream base through a sieve into an airtight container. Let cool in the fridge for at least four hours or until cool to the touch.

Once both the ice cream base and the sauce are cool to the touch, put the sauce in the bowl of the ice cream machine and churn according to your manufacturer’s instructions–THE LONGER THE BETTER. When you think you have about five minutes remaining, add 1/2 of the strawberry rhubarb sauce and the chocolate chips or nuts, if you’re using them.

Scoop the ice cream into a loaf pan or airtight container and smooth the top with a spatula. Pour the remaining sauce on top of the ice cream and use a fork or wooden skewer to swirl it around a bit to make a pretty pattern.

Freeze until solid–I find it’s best after 4-6 hours–and let sit out for five to ten minutes before scooping.


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