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Strawberry Rhubarb Ice "Cream"


This strawberry rhubarb ice cream is perfect for sunny days. Okay, even rainy days.

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Rate this recipe 4.5/5 (19 Votes)


  • 2 cans organic full fat coconut milk {I like Native Forest brand for ice cream making}
  • 1 cup chilled organic strawberry rhubarb compote {equal parts chopped strawberries and rhubarb cooked down, no sugars added}
  • 1/2 a small organic banana, mashed – more or less depending on how sweet you want it.
  • 1/4 tsp sea salt


Servings 2
Preparation time 20mins
Cooking time 240mins


Step 1

In a small bowl, mix together compote, banana, and salt. Set aside.

Set up ice cream maker according to manufacturer’s directions. Start it on stir, slowly pour in coconut milk and let the machine run for about 12 minutes. Then you can pour the fruit mixture in and let it run the remaining time {another 10 or so minutes}.

Transfer to your freezer safe storage container{s} of choice {I used Mason jars with twist on lids} and pop in the freezer for four hours to set.

I noticed that this ice cream behaves best when taken out to sit at room temperature a few minutes before serving.

Scoop out and serve with a healthy drizzle of strawberry rhubarb compote.

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