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)