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Rhubarb & Ginger ice-cream VEGAN!

Laurena@LifeDietHealth

Summer in a glass!

Rhubarb & Ginger ice-cream VEGAN!

Is it still hot and sunny where you are? This is so refreshing, so tantalisingly tangy, so colourful, that it’s sure to transport you into the midst of summer! Why rhubarb? Well, that allotment of mine just loves producing rhubarb! 🙂 We’ve had rhubarb crumble, rhubarb and forest fruits crumble, and rhubarb and apple crumble so it was about time for something else! 😛 Typically for British weather the rain has suddenly started pouring down as I write this! I guess that means I’ll find even more rhubarb tomorrow… 😛

Rhubarb & ginger ice cream
Ice cream with pink gooseberries

You may see the ingredients list to be very short! Well, this is a vegan ‘nice-cream’ recipe! I did have another recipe with more complicated ingredients but as this is just as tasty and so quick and easy, I thought I’d share this one instead! If you’ve never tried ‘nice-cream’ it is literally frozen bananas blended, with or without sweetener and anything you’d like to add (my current favourite is almond butter, cacao and fresh dates). What does that mean… that means you can have your cake ice-cream and eat it too! 😛 This is dairy free, gluten free, nut free and soy free making it suitable for everyone! 😀 So, you could eat a banana and have some rhubarb compote towards your five-a-day, or you could make this delicious ice-cream! I know which I’m choosing!

Rhubarb & Ginger Ice-Cream (Vegan & Free-From)

  • Servings: 1-2
  • Difficulty: easy
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Gather

  • 2 (125g) stalks rhubarb chopped
  • 100ml cold water
  • 30g of maple sugar
  • 1/4 teaspoon ginger powder
  • 2 chopped frozen bananas

Prepare

  1. Put the rhubarb in a pan with the water and cook for 5 minutes until broken up. Add the maple sugar, stir and continue to cook until the rhubarb is broken down. Stir in the ginger then carefully (it will be hot), do a sweetness test and adjust as necessary. Remove from the heat and allow to cool.
  2. Put the banana in a blender and add two-three tablespoons of the rhubarb. Pulse until the bananas are pureed and you’re starting to get a lovely pink ice cream. Taste test and add more rhubarb mix if desired.
  3. Scrape the ice cream out and either serve immediately or place in a freezer-proof container and freeze until required. It will firm up a lot in the freezer and is best eaten straight after making or within 5-10 minutes of being placed in the freezer.
  4. Layer the ice cream with more rhubarb and serve.
  5. Enjoy!

A spoonful for me…
batch number 2!
Summer in a glass!
Loving my rhubarb leaf background!
Compote & ice cream yum!
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