Karen's Vegan Strawberry- Rhubarb "Ice Cream"
I'm a rhubarb fanatic! Perfectly blended into a fabulous creamy dessert. It's sweet-tart flavor and gorgeous pinky hue sets off the sweeter strawberries.
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Cooking tools:
- Ice cream maker
- Blender
- Skillet
- Mixing bowl
- Measuring cup
- Chef's knife
- Cutting board
- Colander
- Refrigerator
- Freezer
- Stove
- Spoon
- Wooden spoon
- Kitchen timer
- Airtight container
- Kitchen scale
- Fine-mesh sieve
- Measuring spoon
Ingredients
- 1 cup raw cashews ( - will soak over night)
- 2 cups strawberries (use ripe ones)
- 1/3 cup raw honey
- 2 cups sliced rhubarb* (about 3 - 4 large stalks)
- 3/4 cup pure cane sugar
- 2 tablespoons fresh orange juice
- 3 cups Unsweetened Almond Milk (Organic)
- 2 big pinches sea salt
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