Vegan Strawberry Rhubarb Ice Cream Recipe
Vegan Strawberry Rhubarb Ice Cream Recipe
Servings 6 servings
Equipment
- Ice Cream Maker
Ingredients
- 2 c Strawberries Leaves removed, washed, dried and cut in half
- 1 c Rhubarb Trimmed, washed, dried and cut into 1" pieces
- 1/4 c Sugar
- 13.5 oz Canned Coconut Milk
- pinch Salt
- squeeze Lemon Juice
Instructions
- THE NIGHT BEFORE, place the bowl of your ice cream maker into the freezer.
- Preheat oven to 375 degrees.
- Add prepared strawberries and rhubarb to a baking dish. Be sure it's large enough so there is no risk of boil over (see blog post for notes on this).
- Toss with the sugar and roast until tender, about 20 minutes. Allow to cool.
- Once cooled, add to a blender along with a can of coconut milk that you have shaken, a pinch of salt and a squeeze of fresh lemon juice. Blend until smooth.
- Place into the frozen ice cream maker and process for about 20 minutes. This should yield a soft serve ice cream.
- While it's completely edible at this stage, you'll want to place it into a loaf pan and freeze for a few more hours if you'd like to scoop it. As it sits in the freezer, it will become very hard. Say if you leave it overnight. Just thaw for a bit and scoop as per usual.
- Garnish with fresh strawberries and/or mint leaves. Waffle bowl optional, but sooo delicious :)