Rhubarb and ginger vegan ice-cream

Most people use rhubarb for pies, crumbles, cakes, jams, jellies and even wine and vodka.

But Pork Belly used it to flavour this terrific ice-cream, with a cheesecake-and-crumble twist.

It’s super creamy, gluten-free, totally vegan iced dessert that will wow your dinner guests at any time of the year.

Rhubarb and ginger vegan ice-cream

Pork Belly
A tangy and slightly crunchy frozen dessert.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dessert
Cuisine English
Servings 8


  • 455 g rhubarb cut into chunks
  • 4 stem ginger finely chopped
  • 2 tablespoons stem ginger syrup
  • 255 g Tesco Free From Original Style Spread soft Cheese
  • 400 g Alpro Greek style Plain Yoghurt
  • 80 ml oil
  • pinch of salt
  • 1 tablespoon vanilla extract
  • For the crumble:
  • 75 g gluten free flour
  • 30 g dairyfree spread
  • 30 g caster sugar


  • Turn your oven to 180?C/160?C fan/gas 4
  • To make the crumble combine all the ingredients together in a bowl and using your fingers rub the butter into the flour and sugar, so that the mixture comes together to form large breadcrumbs.
  • Place on a baking sheet and bake for 10 minutes
  • At the same time, place the cut up rhubarb into a baking dish and mix in the stem ginger and syrup.
  • Roast in the oven for about 30 minutes. The rhubarb should be soft but still firm.
  • Allow to cool and then chill in the fridge.
  • In a bowl mix together the soft cheese, yoghurt, oil, vanilla and salt and stir until smooth.
  • Pour into your ice-cream maker and churn until the mixture starts to thicken. At this point pour in the chilled rhubarb and ginger.
  • Spoon the mixture into the plastic freezer box and stir in the crumble pieces. Put the lid on and freeze for a minimum of 2 hours, or until the ice cream is firm enough to serve.
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