Strawberry Rhubarb Vegan Ice Cream with Granola Crunch

This rich and creamy frozen treat is so simple to make and so so delicious. Bursting with summer flavours of market strawberries and fresh, tart rhubarb, it will have you rethinking the store bought pint of vegan ice cream.

  • 4 servings
  • 15 mins prep, 4 hrs chill 4 hrs 15 mins total
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  • 2 400ml cans of full fat coconut cream
  • 225g fresh strawberries, cut into chunks
  • 100g coconut sugar
  • 60g of Nature’s Path Love Crunch Granola for topping
  • 50g rhubarb stems, chopped
  • 10g cinnamon
  • 4g vanilla extract
  • 4 Gluten Free ice cream cones (optional)


  1. In a saucepan over medium heat add rhubarb pieces and coconut sugar. Sauté for 7-9 minutes until tender. Remove from heat and allow to cool for a few minutes.
  2. Meanwhile in a mixing bowl, whip the coconut cream, using a hand beater, with the vanilla until it becomes creamy.
  3. Fold in strawberries & rhubarb mixture.
  4. Pour into a freezer friendly loaf pan and transfer to freezer to set.
  5. To serve: Set out ice-cream about 20 minutes prior to serving. Run an ice cream scoop under hot water to make getting that perfect scoop of ice cream easier. Scoop into bowls or into a cone and sprinkle with crunchy granola topping. Enjoy!