Mint-Rhubarb Strawberry NiceCream

As the weather warms up, I'm usually craving for more and more raw, refreshing food. This is the time for plenty of delicious smoothies, ice creams, raw soups, and salads.

I usually start my day with fruity oatmeal, but since I had an avocado toast for breakfast today, I was really craving for some fruits for lunch. That’s how I came upwith eating ice cream for lunch today. But not just any ...

This nicecream was born by experimenting with a gluten-free, strawberry-rhubarb cake in the morning. I had a little bit of leftover both of the strawberries and rhubarbs, so this is how the flavour ended up to be that. And I always have frozen bananas in the freezer so that I can make an ice cream or smoothie anytime I want it.

After the ice cream was done, I sat out on the sunny terrace to eat it, and there I saw my beautiful, recently planted mint bush. So I picked a few leaves from it and put it on top of the ice cream for decoration. It harmonizes very well with the strawberry and rhubarb. Next time, I’ll also blend some mint into the ice cream itself.

Ingredients

2 frozen, sliced bananas

5-6 pcs fresh strawberries

4 cm long rhubarb

3-4 tbsp plant-based milk

Method

1. Blend all the ingredients until smooth.

2. Top it with fresh strawberries, rhubarb slices and fresh mint leaves.