Delightfully tart and low-carb, when roasted with lemon juice and a little sweetener, it is a perfect complement to vegan coconut milk ice cream. This rhubarb ice cream is a perfect summer treat on a hot day.
Vegan Keto Rhubarb Ice Cream
Ingredients:
- 2 cups rhubarb, cut into ½-inch pieces
- 2 tablespoons lemon juice, freshly squeezed
- 2 cans full-fat canned coconut milk
- ¼ cup vegan vanilla protein powder (*or vanilla-flavoured whey isolate if not vegan.)
- ¼ cup MCT oil powderor coconut creamer powder
- ½ cup xylitol
- ¼ teaspoon fine sea salt
- ¾ teaspoon glucomannan (*May sub xanthum gum, but glucomannan is healthier.)
- 1 teaspoon pure vanilla extract
- 2 tablespoons vodka
Directions:
Preheat oven to 375F. In an ungreased 8x12” baking dish, toss to combine rhubarb, lemon juice and xylitol. Bake, covered, 30-40 minutes or until tender, stirring occasionally. Allow to cool to room temperature.
Add all ingredients to a blender except the rhubarb, starting with the coconut milk. Blend until smooth. Add the rhubarb and gently pulse until fully incorporated or until desired consistency is reached. Blend until smooth then chill in the fridge for 4 hours or overnight.
Pour the chilled mixture into the ice cream maker, and churn according to manufacturer’s directions, around 20-30 minutes, or until you reach a soft-serve consistency. Once fully churned in, turn it off and either scoop into chilled bowls and serve, or pour into chilled vessel and put in the freezer for at least 4 hours to get a scoopable consistency. If allowed to freeze longer, you will likely need to take it out of the freezer 10-15 minutes or so before scooping.
Did you make this vegan keto rhubarb ice cream recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
