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Vegan Strawberry Rhubarb Ice Cream

by on July 15, 2013 in Desserts, Ice Cream July 15, 2013 DessertsIce Cream
See post on Harvest’s site!
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Level: Easy

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Description

A local, seasonal summery treat. Easy on the hips too!

Ingredients

  • 3 stalks Rhubarb, Sliced
  • 1 cup Water
  • 1 pint Strawberries, Cleaned, Hulled And Chopped
  • 1 package Firm Silken Tofu, 12-16 Ounce Package
  • ½ cups Maple Syrup
  • 1 Tablespoon Lemon Zest
  • ½ teaspoons Salt

Preparation

In a heavy pot saute the rhubarb with water for 5-10 minutes, or until soft. Remove pot from heat and allow to cool a bit.

In a food processor, mix fresh strawberries, rhubarb with cooking liquid, tofu, maple syrup, lemon zest, and salt until smooth and a pretty pink color.

Pour into your ice cream maker and churn it following directions accordingly. Serve and enjoy!

This recipe makes about 4 cups.

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