I seem to be on a roll with frozen treats these days. Well, when it’s stinking hot outside, I try to avoid the oven- and I mean, who doesn’t love frozen sweet things? Summer is just around the corner and you need to have a backlog of good recipes that veto the oven. This Strawberry Rhubarb Ice Cream will keep you feeling cool in the heat!
I live in the Okanagan in British Columbia and let me tell you, it’s been getting quite toasty lately. Adam and I went for our first paddle board of the season just last weekend and we may have started the weekend off munching on some of this ice cream. But can you blame us?! When the weather is hot you just naturally crave ice cream. It was so nice to have some of this vegan ice cream in the freezer just waiting for us!
A great thing about this ice cream is that the base is sweetened with dates! No processed sugars, and you would have zero idea! I did use a little maple syrup in the strawberry-rhubarb compote but compared to a regular pint of ice cream, we’re still doing pretty good at lowering that sugar amount in this ice cream!
This will be such a fun dessert or afternoon snack to have in the summer. It’s filled with fresh fruit and will keep you nice and cool! If you don’t like rhubarb or you decide to make this when it’s not in season, don’t fret. You could also just veto the rhubarb and add an extra cup of strawberries instead. Making it a loaded strawberry ice cream, which I don’t think anyone would scoff at.
here are some reasons why I love this Strawberry Rhubarb Ice Cream, so listen up!
- Like I mentioned before, this vegan ice cream is mainly sweetened with dates. It isn’t overloaded with sugar making you feel a little blah after a few bites. The ingredients list is pretty minimal, making this ice cream quite clean for you to enjoy this summer!
- The Picky Husband was a big fan, eating it right out of the pan (although I was doing the same )! This ice cream is great in a bowl topped with strawberries or in a cone! You just need to plan a little ahead to let it thaw and get soft before biting in.
- I’m obsessed with frozen treats. So I’m pretty happy this is another one to add to the blog to enjoy in that summer heat. No need to turn on the oven to satisfy my sweet tooth!
- The flavours remind me a little of cotton candy ice cream. I think the sweetness and freshness of the fruit are just a beautiful combination that they compare to other simple and sweet flavours. I mean, I haven’t actually had cotton candy ice cream in years but that was one of the first things my tastebuds were screaming when I took my first bite.
Looking for more frozen treats? Treat yourself to these Raspberry Popsicles or my Mint Chocolate Chip Ice Cream!
If you have a sweet tooth that needs to be satisfied but you don’t want to use your oven in the summer, this frozen treat is just right for you. Dive into this creamy strawberry-coconut freshness one lick at a time.
| Prep Time | 40 minutes |
| Cook Time | 10 minutes |
| Passive Time | 4 hours |
| Servings |
people
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- 3/4 cup raw cashews (soaked over night or in boiling water 30 minutes before)
- 1 can Coconut Milk (full fat- I used Thai Kitchen Brand)
- 1 cup coconut cream (coconut cream from another can of full fat coconut milk, but the liquid discarded))
- 7 medjool dates (de-pitted)
- 6 fresh strawberries (green leaves removed)
- 1 tbsp vanilla
- 2 cups fresh strawberries (green leaves removed and finely chopped)
- 1 1/2 cups fresh rhubarb (finely chopped)
- 1/3 cup + 2 tbsp maple syrup
- 2 tsp arrowroot powder (or corn starch)
Ingredients
base ingredients
fruit compote
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- Soak your cashews overnight or bring a pot of water to a boil, remove the pot from the stove and pour the cashew into the pot. Let them soak in the pot for a least 30 minutes and then drain the water and rinse the cashews. Then add the cashews to a high- speed blender.
- Add one full can of full fat coconut milk to the blender. As well as JUST the coconut cream from another can (about 1 cup of coconut cream). Keep the liquid from that can for a smoothie so not to waste it.
- Add the dates, strawberries and vanilla to the blender, and blend everything together on high, until smooth.
- Finely chop the strawberries and rhubarb. Add the maple syrup, continuously stirring. As the fruit begins to soften and break down into more of a liquid state, add the corn starch and thoroughly combine. Once everything is nicely combined and simmering, remove from the stove top and add to a blender. I pulsed my mixture leaving a few strawberries chunks remaining to add some nice texture to the ice cream (totally optional).
- Once your base ingredients have been blended and are smooth. Add it to a loaf pan. Taking the blended fruit compote and using a spoon, add a spoonful of the strawberry mixture to the base of the ice cream and twirl it around with your spoon. Continue doing this with all the fruit compote unless you want some to remain behind to top the ice cream once it has frozen (like a sundae). Spoon and twirl until the compote is used up, and then pop the ice cream in the freezer for 4-6 hours (or overnight).
- After the 4-6 hour mark, the ice cream should be quite solid. Let it sit out and thaw for 10-15 minutes before scooping out and enjoying it.
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Ohhhh.. these look so delicious and refreshing. I love the addition of rhubarb. Can’t wait to indulge!
It’s pretty yummy and hard to stop at just one bite 😉