Strawberry Rhubarb Ice Cream No Machine or Eggs!

July 23, 2013 by Kenmore


preparation time
0 mins

cook time




1.5 cup coconut CREAM

3 ounces strawberries

3 ounces rhubarb

0.5 cup honey


Step 1

Cook off your fruit and honey. Bubble and boil until it thickens and softens the fruit. When your fruit mixture cools off, tip that and your cream into a blender/processor and blitz until smooth.

Step 2

In a dish lined with parchment/wax, pour in your blended mixture. Cover and allow this to set in your freezer overnight. (You can also freeze in an ice tray to make it easier to work with later).

Step 3

The next day, set our your frozen base and soften slightly. Toss in chunks to your blender/processor and blend until smooth and creamy. Scoop it back into your dish and allow it to firm up a bit. Scoop and eat!


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