Overhead of finished Vegan Strawberry Rhubarb Ice Cream

Vegan Strawberry Rhubarb Ice Cream Recipe

Vegan Strawberry Rhubarb Ice Cream Recipe
Course Dessert
Cuisine American
Keyword vegan ice cream
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 servings
Author Living Vegan Staff



  • 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


  • 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 :)