This Paleo strawberry nice cream is dairy-free and so creamy. The strawberries and bananas make it sweet and flavorful and the rhubarb swirl gives it a sweet and tangy kick. This recipe is truly amazing.
I mean, come on – it only contains five whole ingredients and they are natural and good for your body! But did I mention that when combined it makes one of the most beloved desserts ever known to man!
I dare you to try this recipe and say you truly did not enjoy the simpleness of the recipe and the flavor! I really think we have a winner on our hands with this one!
My husband grew up in Idaho, where rhubarb is very common and grows like a weed. So when we put in our garden here in Utah, rhubarb and raspberries are the main things he wanted.
We had raspberries for at least 10 years, but my husband got tired of picking them for hours and hours, so when the tractor ran over them when we added on to our house, we decided to stop growing those.
But he protected his rhubarb like a Father Hen. It doesn’t grow as well in Utah since it likes cooler weather, but we get enough to make a few of his favorite desserts, like this strawberry coconut milk ice cream recipe.
So find a friend or two you would like to share this joy with and enjoy the recipe. Let us know what you think about it and what you would suggest to improve or send us pictures of you enjoying it!
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Paleo strawberry nice cream Recipe with Rhubarb Swirl
This strawberry ice cream is dairy-free and so creamy. The strawberries and bananas make it sweet and flavorful and the rhubarb swirl gives it a sweet and tangy kick.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 1x
- Category: Dessert
- Cuisine: Paleo
Ingredients
- 2 Cup Strawberries (sliced)
- 2 Bananas (very ripe, sliced)
- 2 Rhubarb (chopped)
- 1/4 Cup Honey
- 2/3 Cup Canned Coconut Milk *
Instructions
- Lay the strawberry and banana sliced out on a parchment lined baking sheet, spacing so that the slices are not touching each other. Freeze overnight, or until firmly frozen.
- Place the chopped rhubarb and honey in a small saucepan. Bring to a simmer. Cover and let simmer on medium heat for about 10 minute, stirring occasionally. Rhubarb should break down and the mixture should be jam-like in consistency.
- Place the rhubarb mixture in a air-tight container and refrigerate overnight, or until cold.
TO MAKE THE RECIPE:
- Place the frozen banana and strawberry slices in a high-speed blender and pulse until the fruit becomes “crumb-like” and breaks up into small pieces. Add the coconut milk and blend until the mixture is smooth and creamy. You may need to push the mixture back down several times until this happens.
- Scoop the that mixture into a bowl and stir in the rhubarb mixture, swirling it through the strawberry mixture. Scoop into dishes and serve immediately.
Keywords: Easy, healthy, creamy
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Dianne
Great!
★★★★★
Maureen
I stumbled upon your recipe a few days ago and I made this yesterday June 8, 2020. There was a comment made for years back that asked if you could freeze. That’s exactly what I did, I froze it because I’m single and I don’t need to eat the whole blender full on the first day LOL. (Although it would have been easy) Let me just say that this recipe was fantastic! This is how I froze it, I lined the inside of a plastic bowl with Saran Wrap, I dumped the entire blender full in the bowl. I did save some out, it was like soft serve ice cream. YUM! I made sure to tell all my friends it was so good. Anyways getting back to the freezer, My bowl had one of those snap on lids so when I pulled it out of the freezer I tipped it upside down and run warm water over the bottom of it so it would slide right out. I placed it on a cutting board, cut it into four chunks then wrapped each piece individually in saran wrap and stuck it back in the freezer. It worked perfectly. Thank you for such a wonderful recipe that called for so few ingredients and also healthy. I have a new favorite now. I also read somewhere you can freeze rhubarb, I can have this in the winter if I want to.
★★★★★
Rebecca Baron
Thanks so much for your awesome tips. I’m sure they will help lots of people!
Alisa Ewert
Soon i have Competition in Cooking School and this is my final project, I am searching the best dish
★★★★★
Stacey
Hi, I’m wondering if I could make this ahead of time and then freeze the whole thing for another day?
Rebecca
I don’t know the answer, so I’ll post it here and let others reply. Ours never lasts long enough to freeze leftovers.
Cyndi
We loved this recipe so much! It was a perfect spring dessert. I know I will use this a lot this summer.
Lisa | Mummy Made.It
We make Banana Icecream all the time but I can’t wait to try adding some red to it!! It looks great
Rebecca
Please let me know how it turns out!
Kathleen
I’ve made strawberry and banana before and loved it… Just like soft serve… Can’t wait to try this recipe with the extras added.