Rhubarb Ice Cream Pie

Rhubarb + pie + ice cream = good times. The ice cream machine is back.

Rhubarb Vegan Ice Cream

Rhubarb Puree:

2 cups fresh rhubarb, chopped to 1 inch pieces

1/2 cup sugar

1/4 cup water

Ice Cream:

2 1/2 cups regular soy milk

1/2 cup soy creamer (or another half cup soy milk)

2 tbsp. arrowroot powder
1/2 cup sugar

1. In a medium sized saucepan, bring the rhubarb pieces and water to a simmer over medium heat. Reduce heat to medium-low, and lightly simmer for about 10 minutes, until the rhubarb pieces are soft and easily smushed with a fork. Add the sugar, continue cooking until sugar dissolves, and remove from heat. Let cool to room temperature, or refrigerate until ready to combine with ice cream mixture.

2. Pour about 1/3 cup of the soy milk into a cup and mix with the arrowroot powder until well combined. Set aside.

3. In another medium sized saucepan (preferably non-stick), bring the soy milk and soy creamer just to a simmer over medium heat on the stove. When soy milk is beginning to bubble, add the cup with the soy milk-arrowroot mixture. Continue cooking, stirring frequently, until the mixture begins to thicken. It will start getting thicker in just a couple of minutes as the arrowroot starts doing it's thing. Add sugar and continue stirring until sugar is dissolved. Remove from heat.

4. You can make your ice cream after the rhubarb mixture and soymilk have cooled to room temperature, but it's fine to refrigerate them both until the next day. Combine the two and mix just to combine, and pour all contents into your ice cream maker. Proceed according to the specific instructions of your ice cream maker.

5. Use the result however you wish, but I spread out my rhubarb ice cream into this graham cracker pie crust. Keep in freezer...I don't need to point that out, do I?