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.
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.
This looks SO pretty, and sounds majorly refreshing!!!! I want a giant bowl right now… and it’s only 8 am.
Thank you so much :)! It is always the perfect time to have ice cream, even at 8 AM :)!
You have some of the best ice cream ideas, great job!
Happy Blogging!
Happy Valley Chow
Thank you :)!
Simply Beautiful, Amy! Beautiful & delicious, too! ;)<3
Thanks Miliany :)!
my my my. doesn’t this look like a beautiful dish of creamy summery heaven!
Thank you :)!
REALLY great idea, once again. I like that you used coconut water. Awesome.
Thank you :)! It makes it sweeter and I figured why not, since I used the meat too ;)!
Did you mean 2 c coconut meat AND 2 c cashews?
Yes, as specified above.
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.
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.
A snarky blogger? How original. If it was so clear I guess your followers are just a little slow…
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.
Hi Amy,
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?
Thank you for all your delicious recipes!
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 :)!
So is that FOUR cuos cashews then if u dont use coconut meat?
Yes, as specified above (you use the same amount of cashews to sub the coconut as the amount for the coconut).
Would you be able to put your recipe for the cone too? 🙂
I don’t have one yet ;).