Ingredients

The following ingredients have 4 Servings
  • 2 cups frozen strawberries
  • 2 medium bananas, frozen in chunks ((overripe))
  • ¼ cup unsweetened soymilk ((plain or vanilla soy milk))
  • 1 cup chopped rhubarb ((stems only, rhubarb leaves are poisonous))
  • 1 tablespoon Swerve, granular
  • optional ice cream toppings ((whipped cream, chocolate sauce, cherries, etc.))

Instruction

  • Chop the rhubarb into small pieces (0.5-0.75 inch/1.27-1.9 cm). You can peel the rhubarb first if it’s not pink and tender.
  • Put the rhubarb, soymilk, and Swerve in a small saucepan. Heat it on the stovetop over medium heat for about 10 minutes, stirring occasionally. The rhubarb should soften and the Swerve should fully dissolve.
  • Let the rhubarb mixture chill in the fridge for 1-2 hours.
  • Chop the frozen strawberries and bananas into small pieces if they are large. The smaller you chop them, the easier they’ll blend into smooth nice cream. 
  • Put the chilled rhubarb mixture, frozen strawberries, and frozen bananas in a food processor. Blend until completely smooth. It will take several minutes. You will likely need to stop the processor a few times to scrape down the sides with a spatula. 
  • After it’s completely smooth, you can have your vegan nice cream as a soft serve right away. If it’s too soft, put it in a freezer-safe container and let it freeze for 1-1.5 hours before serving. It should be easy to scoop at that point. If you let it freeze considerably longer, scooping gets harder. 
  • Top your strawberry banana nice cream as desired, and enjoy!