Sharp and creamy, this vegan 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.