Rhubarb & Ginger ice-cream VEGAN!

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… 😛

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
  • Print

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!

11 thoughts on “Rhubarb & Ginger ice-cream VEGAN!

    • Hello Lathiya and thanks for stopping by. Zingy and warming ginger always pairs well with the tartness of rhubarb and this ice-cream is no exception. You can get stem ginger ice-cream here but much as I love ginger that is a bit too sweet & gingery for me! Let me know if you try it! 🙂 Thanks again.

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    • Hello Joëlle. Isn’t it a great thing! I made some this evening with bananas (obviously), milk, coconut, cacao powder and almond butter with a smidge of maple syrup… Almost my favourite! I love adding dates and chocolate chips or just frozen forest fruits! What have you tried so far?

      Liked by 1 person

      • Hi! Basically just the plain version, with different toppings: almonds a couple of times, and blueberries another. I haven’t gotten too fancy yet because it is something I have enjoyed making on the spur of the moment! However, it did cross my mind to make some praline (from hazelnuts, almonds and caramelized sugar) for a more decadent treat 😊

        Liked by 1 person

        • Plain is what I did at first… I couldn’t believe something so simple could be so good (or that I hadn’t tried it before)! A spoonful of nut butter makes it even creamier though… and a spoonful of cacao makes it even better 😀 although I never liked chocolate dairy ice cream so not sure how I tried that one! 😛 Spur of the moment is the best – that’s what makes just about all of my recipes!!! 😛

          Liked by 1 person

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