Vegan Strawberry Rhubarb Ice Cream – beat the heat this summer with this dairy free, coconut cream based ice cream. Made with fresh fruit, this decadent ice cream has the flavours of summer.
Ice cream is a necessity in summer, wouldn’t you say? Winnipeg has been going through a major heat wave this last week (we’re talking temperatures of 40°C+ with the humidity) and in looking for ways to cool down, ice cream has to be one of the best foods for it. The sweet, creamy deliciousness is hard to resist. Whether you have it in a cone, a bowl, or as a milkshake or sundae, it’s all good.
Back when I still lived with my mom, it wasn’t uncommon for there to be a variety of ice cream in her freezer. I’m talking like 5+ varieties at any given time. Her, my sister and I are all big fans of the stuff, and we like to have options depending on the mood.
Nowadays since moving out nearly 5 years ago (how has time gone that fast?!), I tend to only have 1-2 types in my freezer. Partially because mine is a lot smaller, but also trying to stick to a healthier diet (yeah, right). It just goes too fast and I can’t help but have second servings sometimes!
That definitely was the case with this Strawberry Rhubarb Ice Cream. I can safely say I ate the entire batch myself, except for the two scoops I gave my mother when she was visiting.
Sweet, luscious, locally grown strawberries with rhubarb from my mother’s garden, this ice cream has the flavours of summer. It reminds be of a strawberry rhubarb crumble, I swear I could almost taste that crunchy oatmeal streusel topping even though there wasn’t any in this recipe (though what a fantastic add on that would be if you are so inclined!).
For my vegan friends – this recipe is for you. No dairy is included, instead it is made with canned coconut cream. Quite honestly, I think I prefer it this way. The result was still nice and creamy, the perfect flavour profile.
This ice cream is best made with fresh in-season strawberries and rhubarb for optimal flavour, but you could easily use frozen if that is what you have on hand. Just defrost the ingredients first and drain any excess liquid before following the recipe.
This recipe does require an ice cream maker/churner. Strawberries have a higher water content, and using the ice cream maker helps aerate the ingredients resulting in less ice crystals – basically, you have a much smoother and creamier texture doing it this way. It also is ready to enjoy a lot sooner, as you can have it immediately after it is finished churning, when it will have a soft serve style texture. No ice cream maker? Then this fun no-churn unicorn ice cream may be for you!
I like to store my homemade ice cream in a loaf pan for easy scooping. Simply pour the ice cream into the loaf pan, cover and freeze. You will want it remove it from the freezer about 20 minutes prior to serving, to allow it to soften for easy scooping.
Beat the heat this summer with this vegan strawberry rhubarb ice cream. Now, I’m off to enjoy another scoop!
If you make this vegan strawberry rhubarb ice cream please let me know! Leave a comment below, rate it, post on the Zest & Simmer Facebook page or share photos on Instagram using the hashtag #zestandsimmer. I’d love to see it and I am always thrilled to hear from you!
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Vegan Strawberry Rhubarb Ice Cream
- 1 1/2 cups sliced strawberries
- 1/2 cup diced rhubarb
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1/4 tsp sea salt
- 1 can (400 ml) coconut cream
- Place your ice cream maker bowl in the freezer for at least 6 hours prior to needing it.
- In a small pot stir together the strawberries, rhubarb, sugar, vanilla, lemon juice and sea salt. Over medium-low heat bring the mixture to a simmer for approximately 5 minutes, until the juiced are released.
- Pour strawberry rhubarb mixture into a blender a pulse a few times until mostly smooth. Put in fridge until fully chilled.
- Once strawberry rhubarb mixture has cooled, stir in coconut cream.
- Pour mixture into frozen ice cream bowl, and churn for 25-30 minutes (though this could depend on your ice cream machine). Ice cream should be a soft service consistency.
- Serve immediately, or transfer into a container or loaf pan with a lid and freeze. To serve after freezing, let thaw for 20 minutes.