Strawberries and rhubarb collectively is considered one of my all time favourite combos! Ever since I first tried my Grandma’s strawberry rhubarb sauce after I was little that she made with the rhubarb rising in her again yard I used to be a fan. That stuff was so easy, simply strawberries, rhubarb and sugar. It was so good! I ate it by the bowlful! I nonetheless love strawberries and rhubarb in desserts. I had simply gotten some rhubarb from my Dad’s again yard and I made a decision that I wanted to make one thing good with it. Because it has been heat right here currently I believed Vegan Roasted Strawberry Rhubarb Ice Cream sounded superb!
Now roasted ice cream could sound like an oxymoron, however the roasting half takes place earlier than the fruit is added to the ice cream. I simply unfold out the strawberries and rhubarb on a sheet pan and roasted them to excessive flavorful deliciousness! Roasting brings flavors out and intensifies them in spite of everything, and this was the concept. That and it eliminates extra moisture within the fruit. Which contributes to extra icy ice cream which is definitely not a great factor except you’re going for a granita or popsicle or one thing. The much less ice the extra creamy the ice cream.
For the ice cream base, I used a mixture of coconut milk and almond butter this time. In the event you needed you can use cashew butter I simply desire almond (as a lot as I really like cashews they upset my abdomen a bit), and it was what I had readily available. I actually could not style it within the completed product, it simply contributed to the ice cream’s gelato like texture. I additionally added a contact of vanilla and I sweetened this one with dates as a result of I needed to go the pure sugars route this time. Plus once more, they do not add extra moisture like say, maple syrup would add. But when you don’t want to make use of dates and maple syrup is less complicated for you, it’s about 1/3 of a cup you would want for this.
This ice cream turned out tremendous scrumptious! It was so creamy and dreamy, the right stability of tart and candy from the strawberries and rhubarb and full of taste! In case you have strawberries and rhubarb readily available and are craving some scrumptious ice cream, undoubtedly give this Vegan Roasted Strawberry Rhubarb Ice Cream a do this spring or summer time!
Vegan Roasted Strawberry Rhubarb Ice Cream
Makes 3 cups
Components:
- coconut oil spray for pan
- 1 1/2 cups strawberries
- 1 1/2 cups sliced rhubarb
- 1 15 oz can full fats coconut milk
- 1/2 cup almond butter or uncooked cashew butter
- 3/4 cup smooth, pitted medjool dates (if they don’t seem to be smooth, soak them in filtered water for half-hour earlier than utilizing)
- 1 tsp pure vanilla extract
Directions:
- Preheat the oven to 375F levels, and line a sheet pan with parchment, calmly oiled with coconut oil.
- Unfold out the strawberries and rhubarb on the parchment and place within the oven. Roast till the fruit is tender, about half-hour. Take away from the oven and let cool fully.
- Mix the fruit with all different substances in a blender and mix till easy.
- Pour into an ice cream maker and course of in keeping with instructions. Alternatively, when you should not have an ice cream maker, pour it right into a bowl, and whisk each half hour till it’s to the consistency of a thick malt.
- Pour right into a freezer secure container with a lid, and proceed to freeze till agency sufficient to scoop (not less than 4 hours or in a single day). If it turns into too agency, merely let it sit out for quarter-hour earlier than serving.
