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.


Leave a comment:

Other articles:

Local bounty in full swing

With the sun shining strong and rain coming and going, now is the time of year where the local season really takes off. Our Wanigan basket deliveries are full of amazingly fresh and delicious veggies from local farms.

This week we're delivering fresh local spring onions.

These onions are starting to form bulbs, which gives a more intense flavour, especially in the greens or tops. You can use them as you normally would use a scallion or green onion, like in salad dressings or grill them up whole on the bbq for something a little different.

Right now we've also got garlic scapes, rainbow chard, spring mixes, cilantro, snap peas, red radish and lots more from local organic farms.

Sign-up for Wanigan basket deliveries and we'll bring them to your door or c'mon by our secret vegquarters and veg shop at 250 Clarence Street in Brampton anytime, we're friendly and always happy to meet and talk veggies.


The hockey stick tomato stake, eh?

The backyard tomato patch staked with old hockey sticks is perhaps the most uniquely Canadian thing I can think of.

In the spirit of Canada Day, it’s worthy of a little reflection.

When I grew up, in the 1970’s, all hockey sticks were made out of wood. They were made in Canada and if I remember correctly, most were made in Quebec. We got our sticks from the gas station, where they were sold back in the 70’s, often as a sort of impulse purchase when your parents were getting gas.

The new stick started out for ice hockey and eventually, in a simple act of up-cycling, before we used words like that, it would become a road hockey stick…The official transition from ice to road occurred after a single use on the pavement, maybe in a pinch when you couldn’t find your current road hockey stick. Once used on the street, it simply became your road hockey stick and could never go back on the ice. That’s just how it was.

Now a good road hockey stick was something to be coveted and you would try and keep it in use for as long as possible. It was a badge of honour to play with a blade worn down to a sliver of its original size, showing all others just how much hockey you played.

When you finally retired your stick, it went into the line-up of old sticks, along the inside wall of the garage. Actually, these sticks would be better classified as semi-retired, waiting at the ready in case someone showed up without a stick or someone broke a stick mid-game.

At some point though, all sticks would end up broken. The shaft would snap or the blade would break and they would no longer be useful for hockey.  Worth noting that even these sticks, on occasion, would still be used as a last resort when nothing else was available to play with. A broken stick, maybe with just a nub of the blade remaining. It’s funny reflecting on that. Re-using at it best I guess.

The next stage for the hockey stick was where the real creative up-cycling took place. It became a tomato stake in the vegetable garden.  If I remember correctly, this is how all garden veggies were staked in the 1970’s ;)

I can still see my old hockey sticks, the different brands sticking up out of my parents garden behind the garage, holding up Dads beefsteak tomato crop.

Fast forward to 2018 and here I am using my kids' old sticks for the very same thing, in my own backyard. It’s a small thing maybe, but I take some pride in my settling for the practicality of the hockey stick to stake my tomatoes. I saved a few bucks, I feel good about a little up-cycling and feel happy to carry on the tradition, not just one from my family, but a much wider Canadian tradition.

Happy Canada Day everyone, from all of us at Wanigan Organics.

With the delivery of a Wanigan basket, you're helping to minimize food waste

Wanigan baskets are a great way to keep your veggie crisper and fruit bowls replenished on a weekly basis. The baskets show up at your door and you’ve got a different assortment of fresh organic produce for your family until the next delivery.

But did you know the Wanigan baskets help to minimize food waste?

With the subscription service format, when you place a standing order for the upcoming weeks it enables us to be precise on how many veggies to bring in to fill the Wanigan basket orders, thus minimizing "shrink" (stuff we can't sell).

The standard grocery store format often has over 30% produce waste but due in large part to knowing what we need, we've designed our daily operations to have zero produce waste. All the produce that comes in either goes out to our customers, gets made into a product or it gets composted on a local organic farm.

It's really great because this reduces waste and inventory losses, helps us achieve our zero waste objectives and ultimately results in lower prices and better value for our customers.

It's all part of a better way forward and an easy way for people to participate in a healthy, regenerating approach to business.

5 nice features of a Wanigan organic basket

1. Rainbow assortments of produce. Each basket is planned to provide wide nutritional variety so we make sure the Wanigan baskets are colourful and different each week.

2. Organic veggies from local farms. Connection to local farms and veggies with low food miles. Lot’s of local items each week, especially during the growing season - like right now into late autumn.

3. Top quality, sensible variety and best prices. Ok, these are 3 features but for us at Wanigan they are inseparable. We plan the Wanigan baskets to consistently deliver good value week over week, season over season.

4. Free delivery, wherever we deliver. We bring it right to your front door. 

5. 100% money back, no hassle guarantee. We all know fresh fruits and veggies can be fickle but we don’t pass any of that bother on to you. If something isn’t right with your Wanigan basket, just contact us and get a refund for the item.


    Caesar Salad by Wanigan

    With the weather finally warming up I think we can safely say salad season has arrived so here is a recipe for a delicious 100% plant-based Caesar salad just in time for the Victoria Day long weekend.


    1 head of romaine lettuce
    1/2 cup almonds
    1 cup sunflower seeds
    2 cloves garlic, minced
    1 tsp sea salt
    1/4 tsp black pepper
    1 tbsp olive oil
    1 tsp paprika
    1 tbsp oregano

    On a baking sheet, toss together the almonds, sunflower seeds, garlic, olive oil, sea salt, pepper and paprika and roast for about 20 minutes at 300, checking frequently so they don't burn.

    Wash and cut lettuce into bite-size pieces and place in a large serving bowl.

    Once the almonds and seeds are cooled, sprinkle them onto the lettuce and add the blended dressing.


    1 cup cashews, soaked for an hour, then rinse
    Juice of 1 medium lemon
    3 cloves garlic
    1 tbsp of dulse flakes
    1 tbsp maple syrup
    1 tsp sea salt
    1/4 tsp black pepper
    1 cup water

    In a blender, blend all the dressing ingredients. If you don't use all the dressing in one meal, you can store it in the fridge for 5 days.

    Optional topping: Finely ground cashews and sea salt sprinkled over your salad as your cashew parmesan.

    Mango Punch Smoothie

    Yikes! Here we are in April and we're hearing freezing rain is in the forecast.

    This calls for a tropical escape in a glass and we've got just the thing.  A Mango Punch Smoothie - It's like drinking a beach vacation!

    Not only does it taste great it's also healthy for your belly because it contains mango and pineapple -- two fruits that boast natural digestive enzymes. This smoothie is naturally gluten-free, thick, tropical, sweet and satisfying.

    Now, think warm summer thoughts and give this recipe a try:

    Mango Punch Smoothie

    1/2 banana
    1/2 cup mango
    1 cup fresh cut pineapple
    1/2 cup spinach
    1 tbsp goji berries
    About a 1/4 inch of ginger
    Scoop ice
    1 cup water

       Blend until smooth.