Roasted Cardamom Rhubarb, Wild Honey and Strawberry Ice Cream
Servings Prep Time
4-6servings 10minutes
Cook Time Passive Time
45minutes 35minutes
Servings Prep Time
4-6servings 10minutes
Cook Time Passive Time
45minutes 35minutes
Ingredients
Instructions
  1. Preheat the oven to 400F. Add 1 tsp coconut oil into a baking dish and place into the oven to melt for 2 minutes (or until melted). Remove from oven and spread the coconut oil all around the dish.
  2. Peel your rhubarb if needed, then slice them to about a cm thickness. Add to baking dish and sprinkle with cardamom and wild honey. Mix well and roast in the oven for 35-45 minutes.
  3. Allow the rhubarb to cool completely before adding it to the ice cream. Add refrigerated coconut cream, frozen bananas, strawberries, cooled rhubarb, and sea salt to the blender.
  4. Start the blender off on the slowest speed until well mixed, then use high speed for 20 seconds. If your blender comes with a tamper stick, use it to make sure the ice cream is perfectly smooth by scraping the sides. Otherwise you may need to stop the blender and use a spatula.
  5. You can serve the ice cream immediately, or if it’s too soft, place it into a baking dish and freeze for 30 minutes.
Recipe Notes

If you place the ice cream into the freezer for too long, it will get really hard. You can also use frozen strawberries for this recipe. I used fresh ones because they are in season right now and taste amazing!