No-churn honey rhubarb ice cream

Based on 6 ratings
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Ruby

Ruby

Editor

Difficulty

Easy 👌
30
min.
Preparation
33
min.
Baking
180
min.
Resting

Ingredients

Servings:-6+
170 g honey
500 g rhubarb
350 ml heavy cream
100 g sliced almonds
200 g strawberries
225 g sweetened condensed milk
vanilla bean
Metric
Imperial

Utensils

  • oven
  • saucepan
  • baking sheet
  • 2 rubber spatulas
  • parchment paper
  • knife
  • cutting board
  • 2 baking dishes
  • blender
  • bowl
  • hand mixer with beaters

Nutrition per serving

Cal
525
Protein
9 g
Fat
31 g
Carb
52 g
  • Step 1/4

    Preheat oven to 180°C/350°F. To make almond Florentine, heat part of the cream, some of the honey, and all the sliced almonds in a small saucepan for approx. 4 min., while stirring, until it has reduced to a sticky, evenly coated mixture. Spread mixture evenly onto a parchment-lined baking sheet and place it on the lowest rack of the oven. Let bake approx. 8 min. or until golden.
    • 50 ml heavy cream
    • 70 g honey
    • 100 g sliced almonds
    • oven
    • saucepan
    • baking sheet
    • rubber spatula
    • parchment paper

    Preheat oven to 180°C/350°F. To make almond Florentine, heat part of the cream, some of the honey, and all the sliced almonds in a small saucepan for approx. 4 min., while stirring, until it has reduced to a sticky, evenly coated mixture. Spread mixture evenly onto a parchment-lined baking sheet and place it on the lowest rack of the oven. Let bake approx. 8 min. or until golden.

  • Step 2/4

    Hull the strawberries and set aside. Remove rough ends from the rhubarb and de-string if necessary. Chop into large pieces, place in a baking dish, and bake approx. 25 min. Remove rhubarb from the oven. Let cool slightly. Transfer to a blender and add strawberries and the rest of the honey. Blend until smooth.
    • 200 g strawberries
    • 500 g rhubarb
    • 100 g honey
    • knife
    • cutting board
    • baking dish
    • blender

    Hull the strawberries and set aside. Remove rough ends from the rhubarb and de-string if necessary. Chop into large pieces, place in a baking dish, and bake approx. 25 min. Remove rhubarb from the oven. Let cool slightly. Transfer to a blender and add strawberries and the rest of the honey. Blend until smooth.

  • Step 3/4

    Scrape the vanilla pod and add to a bowl. Add condensed milk and the remaining cream and mix with a hand beater until foamy and aerated, approx. 5 min. Gently fold in ¾ of the rhubarb purée and ¾ of the almond Florentine.
    • vanilla bean
    • 225 g sweetened condensed milk
    • 300 ml heavy cream
    • bowl
    • hand mixer with beaters
    • rubber spatula

    Scrape the vanilla pod and add to a bowl. Add condensed milk and the remaining cream and mix with a hand beater until foamy and aerated, approx. 5 min. Gently fold in ¾ of the rhubarb purée and ¾ of the almond Florentine.

  • Step 4/4

    Pour ice cream mixture into a baking dish and pour the remaining purée over the top. Use the handle of a spoon to swirl purée into a marble pattern. Transfer to the freezer for approx. 3 hrs., or until frozen to your liking. Let mixture rest briefly at room temperature to soften before serving. Enjoy!
    • baking dish

    Pour ice cream mixture into a baking dish and pour the remaining purée over the top. Use the handle of a spoon to swirl purée into a marble pattern. Transfer to the freezer for approx. 3 hrs., or until frozen to your liking. Let mixture rest briefly at room temperature to soften before serving. Enjoy!