Photo: Ian Dooley
Vegan Strawberry Rhubarb Ice Cream
7 ingredients
10 min + 30 min
4
openrecipes
A local, seasonal summery treat. Easy on the hips too!
Estimated Nutrition (whole recipe, rough)
189
Calories
10g
Protein
5g
Fat
31g
Carbs
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tofu | 100g firm | 76 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Strawberry | 1 cup (152g) | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Rhubarb | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 stalks Rhubarb, Sliced
- 1 cup Water
- 1 pint Strawberries, Cleaned, Hulled And Chopped
- 1 package Firm Silken Tofu, 12-16 Ounce Package
- ½ cups Maple Syrup
- 1 Tablespoon Lemon Zest
- ½ teaspoons Salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes