Rhubarb & Lemon Ice Cream

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

Prep Time 20

Cook Time 20

Freezing Time 12

Total Time 12 40

Course Ice Creams, Vegan Desserts

Cuisine English

Servings 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

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

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

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