Strawberry Banana Ice Cream with Rhubarb Sauce


I scream, you scream, we all scream for ice cream!

Today we have a really special healthy treat for you! A healthy vegan ice cream sundae!

This recipe is so easy to make and so delicious.

A luscious and creamy fruit-based vegan ice cream is made from strawberries and bananas, then topped with a quick and easy rhubarb sauce, plus a few nuts and seeds for crunch! In season food has never tasted better!

Click on the links below to order the organic ingredients you need to make this recipe at home.



Strawberry Banana Ice Cream with Rhubarb Sauce

  • 1 cup rhubarb, cooked and cooled
  • ½ cup frozen strawberries
  • 2 frozen bananas
  • ½- ¾ cup of water or non-dairy milk
  • ½ cup orange juice
  • ¼ cup crushed walnuts
  • ¼ cup crushed sunflower seeds
  • 1 tsp cinnamon

Gently cook sliced rhubarb in a small saucepan on medium heat with orange juice, stirring often to prevent sticking or burning. Once completely softened, set aside and allow it to cool.

In a high speed blender or food processor, blend strawberries and bananas until smooth.  Slowly add the liquid of your choice to create a thick creamy consistency.  If not using right away, transfer to a freezer safe container.

Scoop blended fruit into a serving cup and top with rhubarb sauce, crushed walnuts, sunflower seeds and cinnamon.


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The Powerful Beet

Beet and Carrot Salad

Beets are a nutritional powerhouse with their rich, deep red-violet colour that holds beneficial betalain pigments. These pigments can help keep nerves healthy, have anti-inflammatory benefits and helps detoxify the body overall.

At Wanigan, we recommend eating them raw or gently steaming them if you want the full nutritional impact of the beets super powers. 

Try beets simply shredded and added to salads and onto other dishes. Juiced with an apple, carrot and ginger makes a  potent and healthy juice.

Of course, beets are delicious roasted in the oven or prepared into soups and stews as well.

The colour in beets makes for an excellent food colouring for baking cakes, muffins and icing. If you're into colouring easter eggs, beets make an excellent red dye that is 100% natural.

Beet & Carrot Salad

1 large red beet, peeled and grated
3 carrots, scrubbed and grated
2 green onions, finely sliced
1⁄2 cup raw pumpkin seeds
1⁄2 cup raw walnuts


2 oranges, peeled and seeded
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1⁄2 tsp sea salt

Finely shred beets and carrots, separately in a food processor. 
Keep them separated until you are ready to serve so the bright red colour of the beets will gradually saturate the carrots. Set aside.

Blend all dressing ingredients and pour over beets in a medium-sized mixing bowl. Toss together and gently add carrots and toss again.
Before serving, sprinkle pumpkin seeds and walnuts on top.

Makes 2 servings


The Mighty Carrot

Carrot Basil Soup

Carrots are high in antioxidants, mainly the well known beta carotene. Beta carotene helps to keep the cardiovascular system strong as well as improving eye health and helpful in lowering cholesterol. High in fibre, vitamin A and C, they can help keep your immune system strong.

Enjoyed in so many different ways, carrots are easy to include in daily meal planning:

Juiced, pairs nicely with apple, ginger and beet.  Steamed or roasted. In baked goods for added fibre, who doesn't enjoy a good carrot cake! Soups and stews. As part of veggie trays for dipping instead of crackers. Blended for healthy baby food. Shredded into salads for a crunchy topping.


    Carrot Basil Soup

    6 tomatoes, roughly chopped
    3 carrots, chopped
    2 ribs of celery, chopped
    3 green onions, chopped
    2 tbsp olive oil
    2 cups water
    4 fresh basil leaves, julienned
    2 tbsp dried basil
    1/2 tsp black pepper
    1 tsp sea salt

    Heat olive oil in a soup pot, saute carrots and celery for about 7 minutes, until glazed and lightly browned.

    Add green onion and seasoning, quickly stir a few times and add tomatoes and water. Gently boil on medium heat until carrots are softened. Once cooked and allowed to cool, transfer to a blender or processor and blend to your liking.

    Serve with fresh basil.

    Potato Power

    Our Journey to Zero Produce Waste IV

    Step 4.

    The grocery store model is: buy, sell what you can, and throw out the rest.

    Average fresh produce waste is greater than 30%. It's not just the produce itself, either. It's the box it came in. It's the truck that brought it to the store. In most cases, it's all the chemicals used to grow it. It's the wasted refrigeration, the staff time. It's just a ton of waste.

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    At the same time as our food waste was going down, we saw our Wanigan organic basket deliveries going up.

    Thanks, everybody. We couldn't have done it alone :)

    If you are interested in starting deliveries with Wanigan, it's easy to sign up now and get your second basket free.

    Delivery Sign-up

    Wanigan is a plant-powered organic & local food company that conveniently delivers really fresh assortments of organic veggies, fruits, juices, smoothies and snacks right to your door.

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    Food Forest Organics is a family-owned, family-run farm. 

    On his farm, Hugh uses simple, time-tested techniques to nurture and enrich the soil so it can do what it does best - grow nutrient-rich vegetables. His methods are simple but yield amazing results.

    The partnership works great. We are both committed to the same values. We are all proud to be building a local, nourishing circular economy.


    Delivery Sign-up

    Wanigan, a plant-powered organic & local food company, conveniently delivers really fresh assortments of organic veggies, fruits, juices and smoothies right to your door.

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    Delivery Sign-up

    Wanigan, a plant-powered organic & local food company, conveniently delivers really fresh assortments of organic veggies, fruits, juices and smoothies right to your door.