Rhubarb & Lemon Ice Cream [vegan] [gluten free]

Sharp and creamy, this vegan Rhubarb & Lemon Ice Cream is delicious served with fresh berries.

Sharp and creamy, this vegan Rhubarb & Lemon Ice Cream is delicious served with fresh berries.

Make ice cream at home is easy and you do not specifically need an ice cream maker. The advantage of using a machine is that the constant mechanic stirring prevents crystals from forming.

Here I added xanthan gum to help to prevent the formation of ice crystals and give a smooth texture.

You can enjoy this recipe throughout rhubarb season as it can be made with forced or field-grown rhubarb.

I hope you like this rhubarb & lemon ice cream recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!

Rhubarb & Lemon Ice Cream [vegan] [gluten free]

Sharp and creamy, this vegan Rhubarb & Lemon Ice Cream is delicious served with fresh berries.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, Low Fat Recipes, Vegan Recipes

Print Recipe Add to Shopping ListAdd to Shopping List Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Freezing Time 12 hours hrs

Total Time 12 hours hrs 40 minutes mins

Course Ice Creams, Vegan Desserts

Cuisine English

Servings 6 servings

Calories 1383 kcal

Equipment

saucepan

Blender

a container suitable for the freezer

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

 

MetricUS Customary

 

1x2x3x

• 700 g rhubarb
• 200 g golden caster sugar
• juice of 1 lemon + zest
• 300 g silken tofu
• 250 ml almond milk
• 2 Tbsp coconut oil
• 1 tsp vanilla extract
• 1/2 tsp xanthan gum

Hands Free Mode(Switch on to prevent your screen from going dark)

Instructions

 

• Cut the rhubarb in 2 cm chunks. Place the rhubarb pieces, lemon juice and sugar into a heavy-based saucepan. Cook under medium heat stirring from time to time until the rhubarb is dissolved and mushy.
• Once the rhubarb is cooked stir the coconut oil in it until melted.
• Once it has cooled down a little, place the mixture in a blender with the drained silken tofu, almond milk, vanilla extract and xanthan gum. Whizz until smooth.
• Pour the mixture in a dish or container suitable for the freezer. Stir in the lemon zest. Chill for at least 12 hours.
• This recipe makes around 500g [1 lb] of ice cream.
• Take out of the freezer 20-30mins before you are ready to serve.

Nutrition

Serving: 90gCalories: 1383kcalCarbohydrates: 243gProtein: 22gFat: 41gSaturated Fat: 26gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gSodium: 414mgPotassium: 2571mgFiber: 15gSugar: 212gVitamin A: 714IUVitamin C: 56mgCalcium: 997mgIron: 4mg

Find this recipe online:

Rhubarb & Lemon Ice Cream [vegan] [gluten free]

https://theflexitarian.co.uk/recipe-items/rhubarb-lemon-ice-cream-vegan-gluten-free/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!

Other things you might like

• Summer Berry Salad [vegetarian] [gluten free]
• Rhubarb Muffins [vegan]
• Rhubarb & Banana Jam [vegan]
• Rhubarb & Strawberry Chia Pudding [vegan] [gluten free]
• Rhubarb, Strawberry and Banana Pie [vegan]