Occasional Treats Real Food 101 Real Food Tips

No Churn Honey Rhubarb Ice Cream

May 19, 2017

Sweet local honey, fresh tart rhubarb, and fluffy whipped coconut cream swirl into the most decadent spring ice cream treat!

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80 degrees!

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!

No Churn Honey Rhubarb Ice CreamWhich 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!

No Churn Honey Rhubarb Ice CreamFrom 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 Churn Honey Rhubarb Ice CreamNo 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 😉

No Churn Honey Rhubarb Ice CreamBeyond 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!

No Churn Honey Rhubarb Ice CreamCream 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.

No Churn Honey Rhubarb Ice CreamNotes 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!

No Churn Honey Rhubarb Ice Cream

Print Recipe
5 from 8 votes

No Churn Honey Rhubarb Ice Cream

Sweet local honey, fresh tart rhubarb, and fluffy whipped coconut cream swirl into the most decadent spring ice cream treat!
Prep Time5 minutes
Chill4 hours
Total Time5 minutes
Course: Dessert
Cuisine: American
Keyword: honey rhubarb ice cream, no churn ice cream recipe
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com


  • 3 cups rhubarb sliced
  • Juice of ½ lemon
  • ½ tsp sea salt
  • ¼-3/4 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.

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  • Reply Megan Stevens May 21, 2017 at 6:01 pm

    Love all that rhubarb in there!! And how big they are from your garden! What a fun time of year: rhubarb and honey! 🙂

  • Reply Real Food with Dana May 23, 2017 at 10:23 am

    Love this flavor combination, and great tips on how to make ice cream without an actual maker! Mine has been on the fritz, just in time for summer (of course!), so this is perfect!

  • Reply Jean May 23, 2017 at 12:59 pm

    5 stars
    I don’t have much experience cooking with rhubarb, but if I can make ice cream with it, sign me up!!

  • Reply Irena Macri May 23, 2017 at 4:30 pm

    You had me at ‘no churn.’ Love how simple this recipe is. Can’t wait ’til it hits 80 here, though I may need to test this one out before the heat hits – looks SO good!

  • Reply Michele Spring May 23, 2017 at 6:44 pm

    Seriously, can you send me some of that rhubarb? Though it’s been so cold here in Colorado that ice cream hasn’t been something we’ve wanted just yet (I mean, we got several inches of snow just last week!). But knowing Colorado it’ll be 97 next week so I’ll keep this on tap to make then.

  • Reply Rachel May 23, 2017 at 9:30 pm

    5 stars
    Ohhhhh, so you gotta whip the cream first? I made no-churn ice cream recently and the texture was very odd, but I just combined the cream with my sweeteners and flavoring and left it at that, so that’s probably why.

  • Reply Jo Romero May 24, 2017 at 2:14 am

    I love rhubarb – and can just imagine the flavours of this ice cream and how it all tastes with the honey, too. Delicious! Plus, it’s no churn, too. For me, I struggle to find room in my freezer to put the churning bowl in before making ice cream so this will work a treat! Thanks for a great recipe.

  • Reply Kari Peters May 25, 2017 at 10:44 am

    5 stars
    I love rhubarb and honey together! I’ve never tried rhubarb ice cream before so I need to get right on that!

  • Reply Anya May 26, 2017 at 3:01 am

    5 stars
    I adore coconut ice cream – love that this one is flavored with the tartness of rhubarb. So lovely!

  • Reply ChihYu May 27, 2017 at 9:42 pm

    5 stars
    I’ve never used rhubarb… can you believe this ? I think I’m really missing out. Going to have to try it this summer !

  • Reply Katja May 27, 2017 at 10:48 pm

    Rhubarb always reminds me of my grandma back on Finland. She grew tons of it in her backyard. This looks delish!

  • Reply Cristina Curp May 28, 2017 at 3:41 pm

    You had me a “no churn” Yum!

  • Reply Darryl Edwards May 28, 2017 at 5:21 pm

    Never considered rhubarb flavoured ice cream. This looks so delicious and easy to prepare too!

  • Reply Emily @ Recipes to Nourish May 28, 2017 at 11:35 pm

    I’ve been drooling over this since I saw you post about it on IG. LOVE this flavor so much!!! I can’t wait to make some. I need to grab some rhubarb this week because it’s almost done here. I love that you have it growing in your yard!

  • Reply Kendra May 29, 2017 at 10:10 am

    There’s nothing better than a no churn ice cream when it’s hot and you want it asap 😉 this is such a fun flavor that I cannot wait for make!

  • Reply Becky Winkler June 5, 2017 at 1:37 pm

    I bet the sweet, floral honey goes so well the tart rhubarb! Yum!!

  • Reply tara July 17, 2018 at 11:32 am

    So my batch didn’t work. The cream didn’t whip. Not sure why. I put everything together and put in freezer for safe keeping.

    Is there a way to rescue this ? I do have an ice-cream churner/mixer now. Can I just thaw the mixture and then add it to the frozen churning bowl and churn away?

    • Reply Renee Kohley July 18, 2018 at 4:16 pm

      Hi Tara! I have found you need to have a really good whisk attachment for your blender or it doesn’t work well. I had this problem when I was visiting my moms house and using hers – it didn’t whip well. It still turned out ok. Yes, you can thaw out the mixture and add it to your ice cream maker and it will be great!

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  • Reply Jean March 25, 2019 at 9:05 pm

    5 stars
    I’ve actually never cooked with rhubarb in dessert recipes, but this looks so delicious and easy that it’ll be a great place to start! I can’t wait for the weather to warm up so I can make this.

  • Reply Raia Todd March 27, 2019 at 1:50 pm

    5 stars
    I loooove rhubarb treats! I wish it grew down here. Hopefully I’ll be able to find it for a decent price this spring. 🙂

  • Reply Holley @ThePrimalDesire March 30, 2019 at 12:26 pm

    5 stars
    I love that I don’t need an ice cream maker for this! And for some reason I always end up with too much rhubarb, now it gives me a perfect reason to make nice cream!!

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