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.