Sweet local honey, fresh tart rhubarb, and fluffy whipped coconut cream swirl into the most decadent spring ice cream treat!
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We hit 80 degrees this week! Can’t you even believe it?! After spending most of the winter buried in snow, we practically float out of our houses in wonder at the return of the sunshine!
We are also pretty giddy to get our hands in the garden. Michigan takes its good ‘ol time warming up in the spring however, and we typically have to wait until closer to June to plant much outside!
Which is why we are so thankful for rhubarb!
Every March, it faithfully peeks its leaves from the just thawed ground, and by the first of May it is ready for little hands to tug and harvest! It gives my kids something to tend to until the ground warms up a bit more for the rest of the garden, and you can do so many fun things with it!
From the everyday practical, to sweet treats!
While I keep things pretty practical around here, using the majority of our rhubarb for making honey rhubarb granola, we make room for an occasional treat sometimes too! I use the honey rhubarb granola for end of the school year teacher gifts, and then stash at least 2-3 batches away for hot summer mornings when I don’t want to heat the house up with cooking breakfast.
We had already made a batch of strawberry rhubarb creamsicles, and my kiddos were asking for ice cream with the unseasonably warm weather we had this week!
No ice cream maker, no problem!
The only set back in my head was that my ice cream maker puttered out at the end of last summer. I had thought of replacing it by this summer, and it just hasn’t made it into the budget yet! I decided that I would try it with whipping the cream part nice and light to see how the texture came out – I figured if it wasn’t super light and fluffy, that I would just tell the girls it was rhubarb sorbet and call it good 😉
Beyond my expectations!
I really thought the ice cream would turn out denser, like a fruit sorbet. But it was almost as fluffy as freshly churned ice cream! Whipping the cream to stiffness did the trick, and the kids were so happy to enjoy the rhubarb they picked in frozen form!
Cream options, and how to easily scoop coconut cream!
We used coconut cream for our ice cream this time, but if you have access to raw milk, you can skim the cream off that to use!
For this recipe, I put a 33oz container of coconut milk into the fridge. This makes the cream separate and solidify at the top of the container. Then I just use scissors to cut the top of the carton open, and scoop the cream out. There will be about a cup of liquid left behind that you can put into a smoothie later.
Notes on the honey, and how much to use
This is a great time of year to meet your local farmers that are keeping bees! They love to tell you about their hives and how they care for their honey. Just ask! We have a fantastic local farmer we buy from in 5 pound containers. Choose a honey that you LOVE the taste of. If you don’t prefer a “flowery” honey taste, don’t use it in this ice cream – they honey flavor really shines with the tart rhubarb.
The amount of honey to use in this recipe is personal preference, and depends on your kids’ palates. If you have really little guys in the house, I would use anywhere from ¼ cup to ½ cup. If you have older kids used to sweeter, store bought ice cream, you may want to do the ¾ cup. I find ¾ of a cup really sweet – I love feeling the tartness of the rhubarb so I tend to use ½ cup or less. Remember that honey is actually sweeter on the palate compared to sugar, so really a little goes a long way!
- 3 cups rhubarb, sliced
- Juice of ½ lemon
- ½ tsp sea salt
- ¼ cup – ¾ cup raw honey (See notes above when considering how much honey to use. If you don't have access to local raw honey, this is a good brand that has a mild, non flowery taste good for this recipe.)
- 2 ½ cups coconut cream (Or raw cream if you have access. See above notes for how to scoop the coconut cream. This amount was the amount of cream skimmed from one 33 oz carton of coconut milk)
- Cook the sliced rhubarb, lemon juice, and sea salt in a sauce pan over medium heat, for about 5-7 minutes, until the rhubarb is softened.
- Put the cooked rhubarb mixture into a blender along with the honey, and puree. Set the rhubarb/honey puree aside in the refrigerator to cool completely.
- When the rhubarb mixture is completely cooled, you can make your ice cream. Pour the coconut cream in a small mixing bowl, and use a blender to whip it into whipped cream. Fold the rhubarb/honey puree into the whipped cream, and then pour the ice cream mixture into your freezer safe container to set up. (I used a small glass loaf pan for easy scooping)
- Before serving, set the ice cream on the counter to soften a bit so you can scoop it easier.
More real food recipes you might like:
- Honey Rhubarb Granola
- Strawberry Rhubarb Creamsicles
- Strawberry Rhubarb Mini Galettes
- No Churn Tropical Sorbet
- Real Food Fudgsicles
- Real Food Grapsicles