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Strawberry Rhubarb Ice Cream (raw, vegan, gluten-free)

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Summer kissed strawberries, paired with tart rhubarb turned out to be a delicious combination. I didn’t use rhubarb straight up raw, that can be an unpleasant experience.

Instead, I started the recipe off by marinading it. This softened it, taking away that fibrous texture and secondly it sweetener it up. I have provided a link within the ingredient list to guide your through that step.

Interesting Facts

Rhubarb is a relative of buckwheat.  Botanically speaking, rhubarb is considered a vegetable, but it’s most often treated as a fruit — though it’s rarely eaten raw… until now!  Just like fresh cranberries, rhubarb is almost unbearably tart on its own and needs some sort of sweetener to balance out the acidity.

When selecting rhubarb look for fresh stalks are flat, not curled or limp.  If possible, select stalks that have been pulled from the plant, not cut.  Pulled stalks dry out less rapidly.  Don’t get caught up in size.  It isn’t an indicator of tenderness. Instead aim for rhubarb that has a deep red color as it is sweeter and richer.

Wrap rhubarb in plastic wrap and store it in the coldest part of the refrigerator for up to one week.  But before you do, cut off and discard any leaves and rinse.  Some people like to peel the skin before preparation but this is not necessary.  Remember to cook only in non-aluminum pots, this is due to the acidic nature of rhubarb.

Never eat rhubarb leaves, cooked or raw. Eating the leaves can be poisonous because they contain oxalate. This toxin, plus another toxin also found in the leaves, has been reported to cause poisoning when large quantities of raw or cooked leaves are ingested.


yields 7 1/2 cups batter


  1. Place the cashews in a glass bowl, along with 4 cups of water.
    • Soak for at least 2 hours.
    • The soaking process will help reduce phytic acid, which will aid in digestion.
    • The soaking also softens the cashews so they blend nice and creamy.
    • After the cashews are through soaking, drain and rinse.
  2. If you make your own coconut milk/cream… add the least of amount of liquid to it so you get a heavy cream.  If you use the canned, use full-fat.
  3. In a high-powered blender combine the coconut cream, strawberries, maple syrup, stevia, salt, and cashews.  Blend until creamy.
    • Due to the volume and the creamy texture that we are going after, it is important to use a high-powered blender.  It could be too taxing on a lower-end model.
    • Blend until the filling is creamy smooth.   You shouldn’t detect any grit.  If you do, keep blending.
    • This process can take 2-4 minutes, depending on the strength of the blender.  Keep your hand cupped around the base of the blender carafe to feel for warmth.  If the batter is getting too warm.  Stop the machine and let it cool.  Then proceed once cooled.
  4. Add the Rustic Rhubarb Sauce and pulse in.  If you don’t want chunks of rhubarb, blend till creamy.  I have done it bother ways; totally blended and another time chunks left in… both were good.
  5. Place the  blender carafe in the freezer for 1 hour to chill.
  6. Pour the batter into the ice cream machine and follow the manufactures instructions.
  7. To serve, allow the ice cream to soften at room temperature for about 15 minutes.

Freezing Suggestions for Ice Cream:

  1. Use ice cream machine.  Follow manufactures directions.
  2. Freeze in popsicle molds or 3 oz Dixie cups with a popsicle stick inserted.
  3. Pour ice cream into a freezer safe container and stir occasionally as it freezes.
  4. Freeze the ice cream in individual sized portions.  I use either 4 oz mason jars or single serving ice cream containers.
  5. Store the ice cream in the very back of the freezer, as far away from the door as possible. Every time you open your freezer door you let in warm air. Keeping ice cream way in the back and storing it beneath other frozen-sold items will help protect it from those steamy incursions.
  6. Ice cream is full of fat, and even when frozen, fat has a way of soaking up flavors from the air around it—including those in your freezer. To keep your ice cream from taking on the odors, use a container with a tight-fitting lid. For extra security, place a layer of plastic wrap between your ice cream and the lid.
  7. To soften in the refrigerator, transfer ice cream from the freezer to the refrigerator 20-30 minutes before using. Or let it stand at room temperature for 10-15 minutes.
  8. For more tips on making raw ice cream, click (here).


11 thoughts on “Strawberry Rhubarb Ice Cream (raw, vegan, gluten-free)

  1. Barb Powers says:

    This sounds so delicious! Thanks for sharing!

  2. Gloria says:

    Have made this recipe twice in the last week. Beyond fabulous! Thanks!

    • amie-sue says:

      That is terrific Gloria. I am so happy to hear that you have been enjoying it. Have a blessed evening, amie sue

      • Gloria says:

        I’m curious….why the 1/2 tsp of Stevia with all that maple syrup in there? I haven’t tried eliminating it yet but am curious about your reason for adding it. Thanks.

        • amie-sue says:

          Hi Gloria,

          The level of sweetness in a recipe is a personal thing. When I add stevia on top of other sweetener it is used to just elevate it a notch without having to add more regular sweeteners. Does that make sense? Have a wonderful Friday, amie sue

          • Gloria says:

            Made this again yesterday (DH turns outside out thinking about it. LOL) Was out of honey so just added a touch more maple syrup and it came out fine.

  3. Lou says:

    I have a few questions before making this, is honey just as good as maple syrup for the recipe? Also how much is 22Oz in cups for the coconut cream. I am thinking of making this in the next week but maybe halving the recipe to start. Do you have any tips for this? Also I only have powdered stevia, how much of this would I put in the mixture? Look delish, can’t wait to try it. I made your vanilla bean coco custard and it was too good! YUM!

    • amie-sue says:

      Hello Lou,

      Let’s see if I can help with your questions. :)

      Q ~ Is honey just as good as maple syrup for the recipe?
      A ~ Yes, raw honey would good… use the same measurement and increase if you need to. I find honey sweeter than maple syrup but then, those are my taste buds. Create it to fit yours. :)

      Q ~ Also how much is 22Oz in cups for the coconut cream.
      A ~ 2 3/4 cups

      Q ~ I am thinking of making this in the next week but maybe halving the recipe to start. Do you have any tips for this?
      A ~ To cut it in half I would literally halve each ingredient. Should be just fine.

      Q ~ Also I only have powdered stevia, how much of this would I put in the mixture?
      A ~ To my knowledge 1/2 tsp of liquid stevia is about 1/4 tsp in powder. Start there and see how it tastes. I don’t like using the powder form that much so I don’t have a huge amount of experience using it in the ice cream recipes.

      I hope this helped! Have a blessed evening, amie sue

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