Posted on by alea

Dairy Free Vanilla Rhubarb Ice Cream

 

 

 

Rhubarb ginger vegan vanilla ice cream is swoon-worthy. I kid you not.

A bright pink delicate and slightly spicy ribbon of rhubarb and ginger punctuates the creamy texture of this ice cream to give a beautifully complex flavour that is both light and fruity and thick and creamy. 

Now, the  hardest part about making a dairy-free ice cream is making sure its still soft enough to scoop and doesn’t compromise that creamy flavour on the back of your palate.  I figured, hey since most commercial ice creams don’t even HAVE dairy in them (ha), there must be a way to pull this off.

Luckily, it was far easier than I thought.  I hunted around,  found a few recipes,  did some experimenting, and came up with this one.  You don’t even need an ice cream machine.  Just a pie or cake plate, a blender, and thats it. Perfecto.

This is, honestly, the best, ice cream, ever.  Try layering it with different fruit purees when you pour it into the pan for the second freeze.  Or maybe drip some chocolate or chopped marshmallows with caramel or candied nuts or cookie dough… wow. Possibilities are endless.  You would never know there are only 3 tablespoons of honey in this! And its super easy!

Note:  If you are looking for a Raw Food vanilla ice cream, check out this one on Yum Universe

 

 

MyRealFoodLife.com

Dairy Free Vanilla Rhubarb Ice Cream

Vanilla Ice Cream Layer

Ingredients

  • 2 cans full fat coconut milk
  • 2 tbsp coconut oil
  • 1/2 cup agave nectar (non vegan: use 1/3 cup dark honey)
  • pinch salt
  • 1 vanilla bean, stripped
  • 2 tsp agar agar powder (non vegan: use 1 tbsp unflavoured gelatin)
  • to make an ‘adult version’ and increase sweetness, add 1-2 shots of Galliano Liqueur

Directions

    1. In a deep, heavy-bottomed sauce pan bring the coconut milk, coconut oil, agave or honey,  salt, and vanilla bean to a simmer. (Raw: skip this step and simply go straight to step#6))
    2. Continue summering for 15 min. Stir gently to incorporate all ingredients.
    3. Remove vanilla bean pod.  The flecks of the seeds you scraped out should still remain in the mixture.
    4. Gently sprinkle agar agar over the hot mixture.
    5. Simmer for another 5 min.
    6. Blend with a hand blender (or in small batches in your regular blender) to break up any gelatinous lumps.
    7. Pour into 2 pie plates  or one large cake pan,  lined with parchment paper and put in the freezer.
    8. When frozen (about 3 hours), remove, cut into pieces, and put through the blender.
    9. At this point you have soft serve ice cream (yum!).  You can now re-freeze it, and layer it with any flavour you wish.  I highly suggest layering it with Rhubarb Ginger sauce below!

 

Rhubarb-Ginger Layer

Ingredients

  • 2 cups chopped young rhubarb stalks
  • 3 tbsp fresh ginger, chopped, plus 1 tbsp fresh ginger, grated
  • 1 tbsp coconut oil (or solid oil of your choice- butter, pork fat, margarine, etc…)
  • 2 tbsp honey (or agave nectar) (or more to taste)
  • pinch salt

Directions

  1. Heat the coconut oil in a skillet and wait till it melts
  2. Add in the 3 tbsp of ginger, and cook on medium heat until starting to brown
  3. Add the rhubarb and the honey.
  4. Cook until the rhubarb begins to break down, but hasn’t entirely lost its shape. (You want some firmer pieces in the sauce).
  5. Done! Add in the extra tbsp of grated fresh ginger at this point if you want more zing to the sauce.  Pour in between layers of the vanilla ice cream above.  Some other ideas: pour over pie, ice cream, white cake, brownies, or layer with custard. So delicious.