Enjoy guilt-free as a dessert or snack. This ice cream is so delicious and refreshing, with a unique texture due to the use of cashews as a base.
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Strawberry-Rhubarb Ice Cream
Instructions
- 1. Soak the cashews in water for 6 hours.
- 2. Rinse and cut the rhubarb into pieces. Extract the juice using a juicer.
- 3. Drain the cashews and blend them until smooth. Add to the rhubarb juice.
- 4. Blend the cashews with the juice, add the dates, then blend for another minute.
- 5. Clean the strawberries and cut them into pieces. Blend them into a smooth puree. Add to the previous mixture.
- 6. Incorporate the vanilla powder into the mixture. Enhance the flavors with honey if the strawberries are not sweet enough, one tablespoon will suffice.
- 7. Refrigerate for 1 hour, then churn in an ice cream maker until smooth. Transfer the ice cream to a tightly sealed container and store in the freezer until ready to serve.
- 8. Cut the pomegranate in half and remove the seeds. Clean the strawberries and cut them into pieces. Slice the rhubarb using a peeler.
- 9. Place the rhubarb slices in ice water and let them rest in the refrigerator for 30 minutes. Remove from the water just before serving.
- 10. Serve the ice cream garnished with pomegranate seeds, strawberries, and rhubarb slices.
Ingredients for servings
- Pour la glace: :
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8 stalk of rhubarb -
130 g of cashew nut -
250 g of pitted date
-
150 g of strawberry -
½ teaspoon of vanilla powder -
2 tablespoon of honey - Pour le topping : :
-
1 pomegranate -
500 g of strawberry
-
1 stalk of rhubarb
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Nutritional information *
Attention: Nutritional data incomplete. Some ingredients have not been accounted for due to missing data. Check the ingredient list to identify the missing elements.
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Per serving% RDA
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Energy value238 kcal12 %
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Fat11,02 g16 %
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of which saturated1,82 g9 %
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Carbohydrates24,14 g9 %
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of which sugar19,86 g22 %
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Protein5,21 g10 %
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Fibers7,09 g?
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More data
* As an indication, before cooking, RDA of the EU.