Celebrate National Ice Cream Month!

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Strawberry Rhubarb Ice Cream

If you’ve been living under a rock and somehow missed that yesterday was National Ice Cream Day, don’t worry! It’s actually National Ice Cream MONTH! Which means you have every excuse to enjoy ice cream all month long. Whether you like buying pints of ice cream to store in your freezer or you prefer going out to get ice cream sundaes with all your favorite toppings, we guarantee that the recipe we’re about to share with you will not only satisfy your ice cream cravings, but it will also be super fun and festive to make so you can enjoy National Ice Cream Month the right way. This dairy-free and gluten-free ice cream will have you snacking the way you like without feeling like you’ve gone overboard on ice cream this month.

8 stalks of rhubarb
4/5 cup (200 ml) raw cashews soaked in water for 4-6 hours
1 cup (250 ml/250g) dates, seeds removed
1 ¼ cup (300 ml) fresh strawberries
½ vanilla bean or ½ tsp (2 krm) vanilla powder
1-2 tbsp liquid honey
1 pomegranate
1 quart fresh strawberries
1 stalk rhubarb

1. Rinse and chop the rhubarb into pieces, and process them in a juice extractor.
2. Drain the water from the cashews and process to a smooth paste. Add in the thubarb juice. Mix the nuts and the juice. Add in the dates and blend for another minute.
3. Clean and check the strawberries for grit, and cut them into chunks. Blend them into a smooth puree.
4. Cut the vanilla bean in half lengthwise and scrape out the seeds—or add the powder or extract—to the ice cream mixture. Sweeten it with honey; if the berries are naturally sweet, 1 tablespoon will be enough.
5. Store the mixture in the refrigerator for 1 hour, and then churn it in the ice cream machine until creamy. Transfer the ice cream to a container with an airtight lid and store the ice cream in the freezer until it’s time to serve.
6. Cut the pomegranate in half and remove the seeds. Check the strawberries and cut them into chunks. Slice the rhubarb into thin strips with a cheese slicer or potato peeler. Put the strips in ice-cold water and let them sit in the refrigerator for about 30 minutes. Drain the strips right before serving.
7. Serve the ice cream with pomegranate seeds, strawberries, and rhubarb strips.

Don’t let National Ice Cream month pass you by. Try something new by making your own, starting with this amazing Strawberry Rhubarb Ice Cream from Clean Cooking by Elisabeth Johansson!

Clean Cooking: More Than 100 Gluten-Free, Dairy-Free, and Sugar-Free Recipes
By Elisabeth Johansson
ISBN: 978-15107-0904-1

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