Raw Strawberry Rhubarb Ginger Ice Cream

I am in love with anything strawberry rhubarb lately.  I made a crumble pie last week, but that was not enough strawberry rhubarb for me...so I made some strawberry rhubarb ginger ice cream a few days later.  I never need an excuse to make ice cream, it is always necessary to make as far as I am concerned.

Cool weather, warm weather, bad mood, good mood...I pretty much make it every week.  I always make different flavors, and raw ice cream is always good, but this one was knock my socks off good.

The strawberries made it sweet, the rhubarb a little tart and the ginger gave it a little kick.  I couldn't help but have a smile on my face as it put me in my happy place as I indulged in it.  I might have to make some again when I make strawberry rhubarb crisp!

 

Raw Strawberry Rhubarb Ginger Ice Cream
Makes about 6 cups

Ice Cream:
1 cup coconut water
2 cups organic strawberries
1 cup organic rhubarb cut into 1 inch pieces
1 1/2 inch piece fresh ginger
2 cups young coconut meat (or raw cashews, soaked 4 hours and drained if coconut is unavailable)
2 cups soaked raw cashews, drained (soaked at least 4 hours)
1/2 cup raw coconut nectar
seeds of one vanilla bean
a pinch of sea salt
1/2 cup coconut oil, warmed to liquid

Add coconut water to a food processor, along with strawberries, rhubarb, ginger, cashews, coconut, nectar, vanilla, and sea salt. Process until smooth, then with the processor running, add the coconut oil slowly and process until well incorporated, about a minute. Pour the strained mixture into an ice cream maker and process according to directions. Remove from ice cream maker, and pour into a freezer safe container with a lid. Let sit in the freezer for at least four hours or overnight to firm up to scoopable consistency.

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

22 Comments
  1. May 8, 2013 at 12:34
    Reply

    This looks SO pretty, and sounds majorly refreshing!!!! I want a giant bowl right now... and it's only 8 am.

    • May 9, 2013 at 11:00
      Reply

      Thank you so much :)! It is always the perfect time to have ice cream, even at 8 AM :)!

  2. May 8, 2013 at 14:03
    Reply

    You have some of the best ice cream ideas, great job!<br /><br />Happy Blogging!<br /><a href="http://www.happyvalleychow.com/" rel="nofollow">Happy Valley Chow</a><br />

    • May 9, 2013 at 11:00
      Reply

      Thank you :)!

  3. May 8, 2013 at 16:17
    Reply

    Simply Beautiful, Amy! Beautiful & delicious, too! ;)<3

    • May 9, 2013 at 11:00
      Reply

      Thanks Miliany :)!

  4. May 8, 2013 at 20:38
    Reply

    my my my. doesn't this look like a beautiful dish of creamy summery heaven!

    • May 9, 2013 at 11:00
      Reply

      Thank you :)!

  5. May 9, 2013 at 10:01
    Reply

    REALLY great idea, once again. I like that you used coconut water. Awesome.

    • May 9, 2013 at 11:01
      Reply

      Thank you :)! It makes it sweeter and I figured why not, since I used the meat too ;)!

  6. Anonymous
    May 9, 2013 at 20:54
    Reply

    Did you mean 2 c coconut meat AND 2 c cashews?

    • May 9, 2013 at 23:05
      Reply

      Yes, as specified above.<br />

    • Anonymous
      July 27, 2013 at 19:48
      Reply

      I was confused too since you offer cashews as a sub for coconut the list cashews as the next ingredient. So, if you're subbing cashews for coconut then 4 c. Cashews total.

    • July 27, 2013 at 21:52
      Reply

      Well, the recipe calls for 2 cups coconut and 2 cups cashews. If you can't get coconut and sub cashews for it then yes the amount would be 4.

    • Anonymous
      July 28, 2013 at 01:00
      Reply

      A snarky blogger? How original. If it was so clear I guess your followers are just a little slow...

    • July 28, 2013 at 15:39
      Reply

      I was not being snarky at all, just trying to make it more clear what I meant to you since you had a question. Sorry if I came across that way, it was not my intention, just trying to help.

  7. May 10, 2013 at 16:38
    Reply

    Hi Amy,<br />Do you have to have an ice cream maker to complete the recipe? Would it be ok to freeze after all ingredients are well combined from the food processor? Or do you have another suggestion?<br />Thank you for all your delicious recipes!

    • May 11, 2013 at 03:07
      Reply

      It will not work as well, but you can stir it every hour in the freezer as it sets and it is supposed to work similarly. You are welcome :)!

  8. Anonymous
    June 4, 2013 at 00:02
    Reply

    So is that FOUR cuos cashews then if u dont use coconut meat?

    • June 4, 2013 at 11:02
      Reply

      Yes, as specified above (you use the same amount of cashews to sub the coconut as the amount for the coconut).

    • June 30, 2013 at 15:25
      Reply

      Would you be able to put your recipe for the cone too? :-)

    • June 30, 2013 at 21:30
      Reply

      I don't have one yet ;).

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