How long does rhubarb and lemon ice cream [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make rhubarb and lemon ice cream [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make rhubarb and lemon ice cream [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is rhubarb and lemon ice cream [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does rhubarb and lemon ice cream [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Rhubarb and Lemon Ice Cream
[Vegan]

AR By: Annabelle Randles

Author Bio

My name is Annabelle. Originally from France, I now live in London, UK. I am... Read More

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Ingredients You Need for Rhubarb and Lemon Ice Cream [Vegan]

1 1/2 pounds rhubarb
1 cup golden caster sugar or regular sugar
Juice and zest of 1 lemon
10.5 ounces silken tofu
Approximately 1 cup almond milk
2 tablespoons coconut oil
1 teaspoon vanilla extract
1/2 teaspoon xanthan gum

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How to Prepare Rhubarb and Lemon Ice Cream [Vegan]

Cut rhubarb into small chunks. Place the rhubarb pieces, lemon juice, and sugar into a heavy-based saucepan. Cook over medium heat, stirring from time to time, until rhubarb is dissolved and mushy.
Once rhubarb is cooked, stir coconut oil in it until melted.
Once it has cooled down a little, place the mixture in the blender with drained silken tofu, almond milk, vanilla extract, and xanthan gum. Pulse until smooth.
Pour mixture into a dish or container suitable for the freezer. Stir it the lemon zest. Chill for at least 12 hours.
Take out of the freezer 20-30 minutes before you are ready to serve.