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    Home » Uncategorized

    Strawberry Rhubarb Nice Cream

    Jump to Recipe
    a scoop of strawberry rhubarb nice cream in a cone on a rectangular plate

    This strawberry rhubarb "nice cream" is ice cream that's nondairy, vegan, and fruit-based. It's so flavorful and easy to make while being refined sugar-free. Such a delicious way to use up ripe bananas!

    a scoop of strawberry rhubarb nice cream in a cone on a rectangular plate this for later

    I avoided making ice cream for a long time because it seemed like a lot of fuss. This Strawberry Rhubarb Nice Cream recipe, thankfully, is fuss-free! If you have a high speed blender, you're set. If you don't, try making this recipe by blending bananas that aren't frozen (just nice and ripe) in your regular blender or food processor and freezing it well before serving.

    How to make Strawberry Rhubarb Nice Cream

    This is a really easy recipe that involves only two main components:

    1. frozen bananas
    2. Strawberry Rhubarb Compote

    Preparing Strawberry Rhubarb Compote

    It does involve preparing Strawberry Rhubarb Compote beforehand, but that, as you can see by the recipe, is also easy to make - and well worth it! I recommend making a big batch of the compote each time strawberries and rhubarb are in season and putting some in the refrigerator to use in a variety of ways (it's fantastic on just about everything), some in the freezer for future enjoyment, and enough set aside to make as much Strawberry Rhubarb Nice Cream as you'd like.

    Steps for making this nice cream:

    Tip for freezing bananas: Place on a tray that will fit in your freezer, making sure they're not touching, and freeze for at least an hour. Once frozen. place in a freezer-safe container back in the freezer.

    1. Place the frozen bananas and half the compote into a high speed blender and blend using a tamper until it forms an ice cream consistency.
    frozen bananas and a jar of strawberry-rhubarb compote

    2. Spread the blended nice cream into a freezer-safe container and pour the remaining compote down the center.

    blended frozen bananas with strawberry rhubarb compote on top

    3. With a spatula, fold the compote into the nice cream until it is swirled evenly throughout.

    nice cream with strawberry-rhubarb compote stirred in

    4. For soft serve, serve immediately. For firmer ice cream, place in the freezer for at least an hour to harden.

    Tip: If the nice cream has been in the freezer longer than a few hours, place it on the counter for 10 minutes or so to soften.

    a scoop of strawberry-rhubarb compote in a bowl

    More strawberry rhubarb recipes

    • Strawberry Rhubarb Compote
    • Strawberry Rhubarb Bars (vegan, oil-free)
    • Strawberry Rhubarb Crisp (oil-free, gluten-free)
    a scoop of strawberry rhubarb nice cream in a cone on a rectangular plate

    Strawberry Rhubarb Nice Cream

    This Strawberry Rhubarb Nice Cream recipe, thankfully, is fuss-free! If you have a high speed blender, you're set. If you don't, try making this recipe by blending bananas that aren't frozen (just nice and ripe) in your regular blender or food processor and freezing it well before serving.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: vegan
    Keyword: banana, ice cream, nice cream, rhubarb, strawberry
    Prep Time: 15 minutes
    Cook Time: 0 minutes
    Servings: 4
    Fiber: 4.4g
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    Equipment

    • high speed blender

    Ingredients

    • 1 cup Strawberry Rhubarb Compote prepared in advance
    • 4 bananas very ripe, large, peeled, and frozen

    Instructions

    • If you haven't got frozen bananas in your freezer, place them on a tray that fits your freezer and freeze them for at least an hour. Store them in a freezer-safe container.
    • Break up the bananas into 4-6 pieces and place them, along with half of the Strawberry Rhubarb Compote, into the high speed blender. Blend, using the tamper as needed and turning the power up slowly, until an ice cream consistency forms.
    • Place the blended nice cream into a freeze-safe container. Pour the remaining compote down the center. Using a spatula or butter knife, fold the compote into the nice cream to create a swirl effect throughout the nice cream.
      blended frozen bananas with strawberry rhubarb compote on top
    • Serve immediately if soft serve is desired.
      nice cream with strawberry-rhubarb compote stirred in
    • If you are after a firmer nice cream, freeze for at least an hour to achieve the desired consistency.

    Notes

    Tip: If the nice cream has been in the freezer longer than a few hours, place it on the counter for 10 minutes or so to soften.

    Nutrition

    Calories: 160kcal | Carbohydrates: 40.3g | Protein: 1.8g | Fat: 0.6g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 8.9mg | Potassium: 596.2mg | Fiber: 4.4g | Sugar: 24.6g | Vitamin A: 110.9IU | Vitamin C: 33.9mg | Calcium: 52.6mg | Iron: 0.3mg
    Tried this recipe?Mention @beautifulingredient and tag #beautifulingredient!
    « Strawberry Rhubarb Compote
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    Welcome to a world of beautiful food!

    I'm Kari, and this is where I celebrate beautiful ingredients and focus on ways to make eating more plants easier. Recipes are centered around whole foods and are vegan, oil-free, and mostly gluten-free.



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