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.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 1 quart
- 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.