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!
Servings: 8 servings
- 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.