Strawberry Rhubarb Vegan Ice Cream with Granola Crunch – Nature's Path
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at naturespath.com.
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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