Vegan Strawberry Rhubarb Ice Cream

This strawberry rhubarb ice cream is refreshing, delicious and healthier than traditional ice cream!  It happens to be vegan, gluten free, and refined sugar free, but you would never guess by tasting it!  Now is the perfect time to make it when fresh strawberries and rhubarb are available!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.



  1. In a high speed blender or food processor, blend all ingredients until smooth.
  2. Pour into an ice cream maker and process according to directions. Alternatively if you do not own an ice cream maker, then pour into a bowl, place in the freezer and whisk every 15 minutes or so until it reaches the consistency of thick malt.
  3. Pour the ice cream mixture into a freezer safe container, and let freeze at least 4 hours until it is more firm before scooping. If it becomes to firm after freezing, just let it sit out 15 minutes before scooping.

Share this Recipe!

Rate this Recipe

[Total: 0 Average: 0]

Recipe Type

  • Dairy-Free
  • Gluten-Free
  • Vegan

Course Type

  • Dessert

Skill Level

  • Beginner
  • Easy