Strawberry Rhubarb Ice Cream No Machine or Eggs!

Warning: A non-numeric value encountered in /nas/content/live/kcd2018/wp-content/themes/thevoux-wp-child/inc/templates/single/style1.php on line 291


preparation Time
0 mins

cook Time
0 mins


820 per serving


  • 1-1/2 cup coconut CREAM
  • 3 ounces strawberries
  • 3 ounces rhubarb
  • 1/2 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!

recipe by

The S.


The Kenmore brand represents 100 years of trusted performance, backed by exclusive features and innovations that no other brand can bring to the table. We’re always evolving to ensure day-to-day tasks are taken care of with faster cooking, better cleaning and more living throughout the home.