Very Berry – Gin Rhubarb Swirled Ice Cream

My garden harvest ice cream!

Nothing screams summer more than freshly picked fruit and vegs. And my city garden packs a lot in into the tiny space. Some things are so easy to grow and come back every year. And this year my garden is flourishing! Raspberries, strawberries,… and of course rhubarb.

This ice cream combines lots of fresh berries, gin and a rhubarb jam swirl. The ice cream is bursting with so much fruity, sweet and tangy flavours. Simply delicious!

The idea for this ice cream came from my homemade rhubarb – gin jam, which I made earlier. It makes the ice cream taste so flavourful, but you can use a store-bought jam instead.

The berries. I used a combination of raspberries and strawberries, just because I had an abundance ready to be picked. Feel free to change up the berries to make your perfect combo.

And the best part? GIN. The gin gives the ice cream a subtle boozy aroma, like a soft ocean breeze. So no, it’s not an icy cocktail. The gin enhances the sweet and tart taste of the berries and keeps the ice cream super soft. This ice cream just melts in your mouth! Oh, my tummy…

Note: I froze my ice cream and berries overnight, to give the pictures a frosty effect.

No alcohol? Skip the gin, the ice cream will still be delicious.

This ice cream is a heavenly mix of flavours! Love summer!

Perfect for a hot summer’s day. Serve it up in a bowl, in a cone or just straight from the tub… not judging you. Hope you love this summer harvest ice cream! 

A scoop of summer!

Like this recipe? More berry-liciousness!

Strawberry – Apricot Breakfast Smoothie

Ginger – Strawberry Ice Cream

Blueberry – Yogurt Bowls with Peanut – Black Sesame Brittle

Loaded Strawberry – Basil Lemonade

Midnight Black Berry Pancakes

Also check our post on how to… make the best vegan ice cream!


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Very Berry – Gin Rhubarb Swirled Ice Cream

vegan, gluten free, soy free

 


Ingredients:

For the Berry Compote:

2 cups mixed berries (I used raspberries & strawberries)

¾ cup (cane) sugar

For the Berry Ice Cream:

1 recipe berry compote (see above)

1 cup cashews, soaked for 4 hours, rinsed & drained

1 tin full fat coconut milk

⅓ cup vegan gin (check for GF + see note)

1 tbsp coconut oil

1 tbsp tapioca starch

Seeds of 1 vanilla bean, ½ tsp vanilla powder or 1 tsp vanilla extract

Pinch of salt

Extra:

Rhubarb jam (I used homemade rhubarb – gin jam)

Garnish:

Fresh berries

 

Instructions:

The night before:

Place your ice cream churning bowl in the freezer to chill. Prepare the ice cream base. Place in the fridge to chill.

For the Berry Compote:

In a saucepan, combine the berries and sugar. Bring the mixture to a simmer, while stirring. Simmer on low for 15-20 minutes, until the compote is thickened. Cool down slightly.

Blend the compote until smooth. Strain through a fine-mesh sieve to remove the seeds (optional, but recommended).

For the Berry Ice Cream:

Add the ingredients for ice cream to a blender and blend until completely smooth and creamy, scraping down the sides as needed. Chill the ice cream base overnight.

Add the ice cream mixture to the ice cream maker and churn according to manufacturer’s instructions.

Scoop ⅓ of the ice cream into a freezer safe container, dollop several spoonful’s of rhubarb jam over the ice cream and swirl it in. Scoop another ⅓ of the ice cream into the bowl, followed by rhubarb jam. Repeat one more time. Cover with cling film and put a lid on the container.

Place in the freezer until firm (about 6 hours). Set out 10-15 minutes before serving. Garnish with fresh berries and enjoy!

Will keep for about a week, but best eaten fresh.

 

Note:

No alcohol? Skip the gin, the ice cream will still be delicious.


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