Rhubarb and Strawberry Milk Shake

I love, love, love this "milk" shake (which is actually not made with any dairy products). Forget the milk shakes you can buy in those fast food places because this is the real deal. This milk shakes contains antioxidants, fibre, mono-unsaturated fats (oleic acid), vitamin C and A and more.

Note that before you make this shake 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. Or do as I always do, make the ice cream several days ahead so that you can scoop some out on short notice. Note that you don't necessarily need an ice cream maker for this recipe although you will need a food processor and a blender (although using only a food processor will do).

A very healthy milk shake, packed with good stuff

This recipe is:

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

Rhubarb and Strawberry Milk Shake

Serves 2 people


  • 50 grams (1½ oz) strawberries, fresh or frozen
  • 50 grams (1½ oz) rhubarb
  • 50 grams (1½ oz) cashew butter or cashew nuts (soaked for 24 hours)
  • 50-100 millilitres (1½-3½ fluid oz) soy milk
  • 50 millilitres (1½ fluid oz) water
  • 50 millilitres (1½ fluid oz) agave nectar


  1. If you use soaked cashew nuts: Drain the 50 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 50 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). Transfer cashew mixture to a medium bowl and place in the fridge.
  3. Wash the 50 grams rhubarb stalks and trim off the leaves. Chop the rhubarb coarsely. Transfer the rhubarb to the food processor. Add the 50 grams strawberries. Blend for 1 minute or until smooth. Add more agave nectar if you prefer a sweeter taste. Transfer the rhubarb mixture to a medium bowl and place in the fridge for an hour.
  4. Now transfer the cashew mixture to the ice cream maker (see notes below if you don't have an ice cream maker on hand) and freeze-churn for about 30 minutes, until it has the consistency of soft-scoop ice cream.
  5. Add the rhubarb mixture and churn for 5 minutes.
  6. 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).
  7. Re-freeze and repeat the process 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.
  8. Transfer ice cream to the fridge 1 hour before using in milk shakes.
  9. Place the slightly thawed ice cream in a blender.
  10. Add the 50-100 millilitres soy milk (or more if you prefer a thinner milk shake).
  11. Serve immediately (ice cold) with large straws or spoons.


  • You can use blackberries, blueberries and raspberries instead of strawberries.
  • You can use maple syrup instead of agave nectar.
  • If you can find cashew butter you can use it instead of soaking the cashew nuts.
  • You can use almond milk, oat milk, rice milk or semi-skimmed milk instead of the soy milk.