Celebrating national ice cream day with one of my favorite seasonal combos: strawberry rhubarb.

I’m a HUGE fan of this magical combo and so excited to finally bring you this recipe after multiple tries to make it as simple as possible with the perfect creamy consistency. As always it’s dairy-free, vegan, naturally gluten-free, and free from refined sugar. It’s sweetened with dates–one of my favorite wholesome ingredients to use in recipes, especially ice cream–since it helps achieve a creamy texture when frozen. As a general rule, it’s best to avoid liquid sweeteners in ice cream since they tend to make your frozen treats icier rather than creamy.

Soaked cashews and coconut milk are the other important players in making this ice cream ultra rich and delicious. Stay away from light coconut milk and go for full-fat for best results. No need to worry about the extra calories, cause as I always say the quality of your calories is a lot more important than the quantity. Read the ingredients and make sure the coconut milk brand you use only contains coconut and water.

Don’t let summer go by without trying this delicious treat! If you want to try more vegan and nutritious ice cream recipes that taste as good as–if not better than–their traditional counterparts, be sure to check out my Pistachio Rose Cardamom Ice cream, Persian Saffron Ice cream, and Matcha Chocolate Chip.

Would you like to try it? Leave a comment below or tag me @nutriholist #nutriholist on your creations on Instagram and Facebook if you do. XO

Strawberry Rhubarb Ice Cream

Serves 4-6

Ingredients

  • 1/2 cup cashews, soaked for 2+ hours
  • 2 cups strawberries, sliced
  • 2 cups rhubarb, chopped
  • 1/2 cup dates, pitted
  • 1 and 1/2 cups coconut milk
  • 1 teaspoon vanilla extract

Directions

  1. Rinse and drain the cashews and throw them in a blender along with the rest of ingredients. Blend until smooth
  2. Pour into a 5″x 7″ freezer-safe pan, cover, and freeze overnight until it’s fully frozen
  3. When ready to serve, let the ice cream thaw for about 20 minutes, top with more strawberries if desired, scoop into a bowl or waffle cone, and enjoy!

NOTE: For ultimate creamy results or if serving right away, break the ice cream into chunks after taking it out of the freezer, throw into a high-power blender and blend to get a creamy mix.