Strawberry Rhubarb Vegan Ice Cream with Granola Crunch
This rich and creamy frozen treat is so simple to make and so so delicious. Bursting with summer flavours of market strawberries and fresh, tart rhubarb, it wil
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Cooking tools:
- Hand mixer
- Ice cream scoop
- Loaf pan
- Kitchen scale
- Saucepan
- Stove
- Mixing bowl
- Spoon
- Chef's knife
- Cutting board
- Can opener
- Freezer
- Serving bowl
Ingredients
- 2 400ml cans of full fat coconut cream
- 225g fresh strawberries, cut into chunks
- 100g coconut sugar
- 60g of Nature’s Path Love Crunch Granola for topping
- 50g rhubarb stems, chopped
- 10g cinnamon
- 4g vanilla extract
- 4 Gluten Free ice cream cones (optional)
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