Overhead of finished Vegan Strawberry Rhubarb Ice Cream
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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

Equipment

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 :)