Rhubarb and Strawberry Ice Cream

I love rhubarb, especially when teamed with strawberries. My friend Elva often gives me rhubarb and when she does I go rhubarb-crazy making everything with rhubarb. Which is a good thing because rhubarb is very healthy and so is this ice cream. Rhubarb contains vitamins A and C and is packed with fibre and antioxidants. It is also supposed to be effective in fighting against cancerous cells. Strawberries are of course also packed with goodness such as vitamin C and are also especially good for healthy eyes. Finally, did you know that 75% of the fats found in cashew nuts is unsaturated fatty acids, plus about 75% of this unsaturated fatty acid content is oleic acid, the same heart-healthy monounsaturated fat found in olive oil? Studies show that oleic acid promotes good cardiovascular health. I love the fact that an ice cream can be so rich and creamy but still be healthy for your heart and be vegan, without eggs or dairy products.

Note that before you make this ice cream you will need to soak the cashew nuts for 24 hours (or, if you can get your hands on cashew butter you can use that instead). For best results you will also need a couple of hours for chilling the ingredients so my advice is to make this ice cream on a lazy Sunday! Note that you don't necessarily need an ice cream maker for this recipe but you will need a food processor.

A delightful ice cream packed with goodness

This recipe is:

  • Egg free
  • Gluten free
  • Lactose (dairy) free
  • Vegan

Rhubarb and Strawberry Ice Cream

Makes 500 millilitres (17 fluid oz)


  • 150 grams (5¼ oz) strawberries, fresh or frozen (if frozen let thaw for 30 minutes)
  • 150 grams (5¼ oz) rhubarb (stalks only)
  • 100 grams (3½ oz) cashew butter or cashew nuts (soaked for 24 hours)
  • 100 millilitres (3½ fluid oz) water
  • 100 millilitres (3½ fluid oz) agave nectar


  1. If you use soaked cashew nuts: Drain the 100 grams cashew nuts, place in a food processor and blend for at least 2 minutes. Scrape the sides of the bowl and continue blending for 1-2 minutes, until completely smooth or until the consistency resembles peanut butter. It is important that the mixture is very smooth.
  2. Pour the 100 millilitres water and 50 millilitres agave nectar into the food processor. Blend for 1 minute or until smooth (the texture should resemble full fat milk).
  3. Transfer cashew mixture to a medium bowl and place in the fridge.
  4. Wash the 150 grams rhubarb stalks. Chop the rhubarb coarsely.
  5. Transfer the rhubarb to the food processor. Add the 150 grams strawberries and the remaining 50 millilitres agave nectar. Blend for 1 minute or until smooth. Add more agave nectar if you prefer a sweeter taste.
  6. Transfer the rhubarb mixture to a large bowl and place in the fridge for an hour.
  7. If using an ice cream maker: Transfer the cashew mixture to the ice cream maker and freeze-churn for about 30 minutes, until it has the consistency of soft-scoop ice cream.
  8. Add the rhubarb mixture and churn for 2 seconds (for a stripy effect). You can also mix everything together at the start if you prefer.
  9. If you do not have an ice cream maker, pour the ice cream mixture into a polythene freezer box and freeze for about 2 hours. Whisk thoroughly to break up the ice crystals (or use a food processor or blender).
  10. Re-freeze and break up the ice crystals again after 2-3 hours until it becomes difficult to stir the ice cream. Return the ice cream to the freezer box and freeze until needed.
  11. Transfer ice cream to the fridge 1 hour before serving to soften it.


  • This ice cream also makes a fantastic milk shake (just place 100 grams ice cream and 100 millilitres of milk of your choice and blend for a couple of seconds).
  • You can use blackberries, blueberries and raspberries instead of strawberries.
  • You can use maple syrup instead of agave nectar.
  • If you can find cashewbutter you can use it instead of soaking the cashew nuts.