Strawberry Rhubarb Milkshake (vegan)
Vegan milkshake made with vegan ice cream, non-dairy milk and homemade strawberry rhubarb sauce. Feel free to double or triple the recipe to serve more people!
Ingredients
Strawberry-rhubarb sauce
- 1 cup strawberries, leaves removed and diced, or 4 large strawberries
- 1 stalk rhubarb, diced
- ¼ cup granulated sugar
- 1 tbsp lemon juice
Milkshake
- 1 pint vegan vanilla ice cream, (1 pint=2 cups)
- 1 cup plant milk
Toppings (optional
- coconut whipped cream
- sliced fresh strawberries
Instructions
- Add all the ingredients under "Strawberry-rhubarb sauce" into a small saucepan. Turn the stove to medium-high and bring the mixture to a boil. Reduce heat to medium-low and simmer the mixutre for 10-12mins, stirring frequently to avoid the bottom burning. You can slightly crush the strawberry and rhubarb pieces with a fork. Remove from the heat and allow the mixture to cool completely. To speed up the cooling process, store the purée in another bowl and place it in the refrigerator.
- Once the strawberry rhubarb sauce is completely cool, add the ice cream, plant milk and ¾ of the purée into a high speed blender. Blend until smooth.
- To serve, smear the remaning strawberry rhubarb sauce in two medium glass, pour in the milkshake and top with coconut whipped cream and more strawberries.
Notes
- The sauce doesn't have to be entirely smooth, as it will be blended with the remaining ingredients.
- For a less sugary drink, use unsweetened plant milk.
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