Strawberry Rhubarb Ice Cream (Dairy-free)

A sweet summer treat!

Here is the result of rhubarb experiment number three! – another success!  The inspiration for this Strawberry Rhubarb Ice Cream comes from my Mom’s strawberry rhubarb pie.  Since that dessert is a no go for me, I decided to try to capture the flavors in an ice cream version.  Trust me, you will not want to skip out on the orange zest.  It really brightens up the flavors of this ice cream, without tasting too much like oranges.

I went with light coconut milk to save on calories, but feel free to substitute full fat coconut milk or raw milk if you prefer.

I love ice cream, but stay away from the store bought versions that are full of fake food ingredients.  They are typically full of sugar and now taste way too sweet to me.  My Strawberry Rhubarb Ice Cream is sweetened with real food ingredients – strawberries and honey.  Feel free to adjust the amount of honey to your liking!

I use my ice cream maker (which I love!) to chill this ice cream, but I provide you with directions for making it without one.  It will not have the same texture as ice cream made in an ice cream maker, but will still taste delicious!

Strawberry Rhubarb Ice Cream


  • 1 cup rhubarb, sliced into 1/4 inch pieces
  • 1 cup strawberries, hulled and quartered
  • 1/2 teaspoon orange zest
  • 1 teaspoon to 1 Tablespoon raw local honey
  • 1 13.5 ounce can of light coconut milk

What to do:

Combine the rhubarb, strawberries, orange zest and honey in a small sauce pan.  Heat over medium low heat, stirring occasionally, until the rhubarb and strawberries are softened and the juices are thickening.  Turn off the heat and let the mixture cool to room temperature.

In a food processor, combine the coconut milk with half of the strawberry rhubarb mixture.  Process until smooth.  Pour the coconut milk mixture into a bowl and stir in the remaining strawberry and rhubarb.  Place in the refrigerator for one hour.

If you have an ice cream maker, process the ice as per the manufacturer’s instructions.  If you do not, then you can place the bowl into the freezer and stir every 30 minutes to an hour until the ice cream reaches the desired consistency.

Scoop and enjoy!  It’s delicious garnished with fresh strawberries!

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  1. Yum, this looks and sounds delicious!! I am going to try this out later in the week! Thanks for sharing!

  2. OMG! this sounds so good! I will have to give it a try. Thanks for the recipe.

  3. I’d like to try this! Really looks good! But rhubarb is $6.00/lb. here in Central Texas, and at that, it’s not always available in my two grocery stores. I’ll have to be patient. 🙁

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