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Rhubarb Banana N’ice Cream

Tart rhubarb and the sweetness of date syrup and cinnamon make this n’ice cream a treat that’s as delicious and nutritious.


6 servings (6 cups)



Total Time:

3 hours, 26 minutes


2.0 Litre Container

Rhubarb Banana Nice cream scooped into a pink bowl topped with nuts infant of the Vitamix machine and with a bouquet of flowers in the foreground.


2 cups (275 g) rhubarb, fresh, or frozen thawed
⅓ cup (80 ml) date syrup
⅓ cup (80 ml) cold water
1½ cups (360 ml) cashew milk, Vitamix made or store bought
1 cinnamon stick (or or 2 teaspoons ground)
1½ pounds (680 g) frozen banana, sliced


1. Place the rhubarb, water, and date syrup into a small saucepan and place over medium heat for 15 – 20 minutes. Just until the liquid has been reduced by half and has a syrupy consistency. Remove to a heat-safe container and chill completely.
2. Place the cashew milk and cinnamon stick into the Vitamix container and secure the lid. Start on the lowest variable speed and press start. Increase to the highest variable speed and blend for 60 seconds.
3. Add the sliced banana to the container and secure the lid. Start the blender on its lowest speed and quickly increase to its highest speed. Blend for 45 seconds using the tamper to press the ingredients toward the blades.
4. Remove the banana nice cream to a bowl and pour the chilled rhubarb mixture over the nice cream. Fold the rhubarb mixture into the banana mixture carefully to create nice swirled ribbons. Chill for 2–3 hours in a freezer, stirring every hour until frozen.

Chef's Notes

This banana n'ice cream base works well with just about any flavour. Try Snickerdoodle, chocolate cocoa, or another of your favourites. This fun, healthy twist on ice cream is made with whole foods and is sure to be a crowd-pleaser.

Nutrition Information

Serving Size 1 serving (251 g)
Amount Per Servings
Calories 190
Total Fat 2.5 g
Sodium 35 mg
Total Carbohydrate 34 g
Dietary Fibre 3 g
Sugars 29 g
Protein 8 g