Classic British flavours combine in this really easy, no fuss, No Churn, virtually fat-free Rhubarb and Custard Ice Cream. It’s incredibly easy to make & is secretly healthy!
I didn’t set out to make ice cream. Not yet anyway. This recipe was a happy accident. Now I know what you’re thinking, how can you accidentally make ice cream, right? Let me explain.
It all started when I made my Maple Walnut Cake. It’s a completely oil-free cake and the oil is replaced by sweet potato. The sweet potato is blended up with non-dairy milk and vanilla before being added to the other ingredients. When I was blending it, I realized that it was kind of custardy and might be good for other things, so a few weeks later I tweaked it a little and tried to make popsicles with it. They weren’t the greatest but to save wasting them, I let them thaw a bit then blended them up to make a quick ice cream. The result was delicious. A few more tweaks later and we have ended up with this No Churn Rhubarb and Custard Ice Cream. Continue reading →