No Churn Rhubarb and Blackberry Ice Cream

No Churn Rhubarb and Blackberry Ice Cream

The sun is shining this week and the rhubarb is in season so I’m thinking rhubarb ice cream. I’ve had to try to be better with my diet and to reduce the added salt and sugar you find in most shop bought foods. This means I’m cooking a lot from scratch and I’m trying to cut out unnecessary sugar and salt. Let’s not kid ourselves though, I’m a food lover through and through and what I eat must satisfy me. There will be no fooling these taste buds. Follow my lead and give it a try, you won’t look back.



  • 5 very ripe bananas;
  • 1 bunch of rhubarb (4 or 5 sticks)
  • 1 punnet of blackberries
  • 5 pears



Mix the stewed rhubarb, blackeberry and pear into the banana icecream


Rhubarb and blackberry swirls.


  • Chop your bananas and freeze them for about 4 hours
  • Cut up your rhubarb in thumb size pieces, rinse your blackberries, and peel and cut up your pears
  • Cook the rhubarb, blackberries and pears for 20 min on very low heat. Once they have softened and cooked down they are stewed.  Mix them well but don’t blend. The small pieces remaining are lovely for textures.
  • Remove your bananas from the freezer and let them defrost for about 30 min
  • Place your bananas in your blender and add 2/3 of the stewed fruit (this will be at room temperature).
  • Blend until smooth
  • Pour in a bowl and mix the rest of the stewed fruit in gently. You’re going for a swirl effect so don’t mix it too much! Place back in the freezer for at least 2 hours.
  • Make sure that you take it out of the freezer about 90 min before you eat it. It will be creamy and delicious. 

No Churn Rhubarb and Blackberry Icecream!


Photos by Tinka Foto

Share ON:


  1. Conor Bofin says:

    Lovely inaugural post on a lovely blog. I am about to start work on moving my lot over from .com to self hosted. I will keep you posted….

    1. Proper Food says:

      Thank you so much! And yes please do, I’m nearly blind from all the work but I’m very pleased with it. Hope the transition is smooth for you!

  2. Mira says:

    I love love love your logo!! Good job Katia. It’s all looking good to me 😊

    1. Proper Food says:

      I’m mad about the logo Mira! Thank you πŸ˜€

  3. A gorgeous recipe Katia! Rhubarb ice cream sounds intriguing. And much healthier than putting it in cake like I do. The blog looks great, I love the logo.
    I’m blue in the face from my blog since I changed it. Still so many things to update and my traffic from search engines has plummeted so trying to build that up again.

    1. Proper Food says:

      You know I’m only getting my head around SEO and my numbers are not very high yet. Enjoying what i’m doing so far so I’ll keep trucking at it for now πŸ˜€ How do you get the traffic from the search engines? Don’t think I’ve seen much coming my way if I’m honest. And thank you so much. I’m delighted with the blog now πŸ˜€ Loved what you’ve done with yours too.

      1. Thanks Katia! I am clueless when it comes to SEO etc and I’m doing the blog myself so I’m not sure if I’m even doing the right thing. I’m on wordpress and on the dashboard I’ve validated the site on Bing, Google etc and since that kicked in my SE traffic is slowly climbing again. I’m also using the Yoast plugin which is great to tell you if you are using correct words, if the post is easy to read. I find the posts on the various Facebook groups so helpful on this. I noticed a dip this time last year too so I wonder if it’s ‘seasonal’ πŸ™‚

  4. Laura says:

    Congrats on the new home – it looks superb! Also keen to try this recipe. Last time I tried banana type ice cream my OH objected strongly – I hadn’t thought to add other things in. Am off to my Mams to steal some rhubarb!

    1. Proper Food says:

      Thank you so much πŸ™‚
      Let me know when you’ve made it, if you liked it or made any changes to it πŸ™‚ The banana ice cream is lovely with a few swirls of peanut butter…. Now I’m hungry again!

Comments are closed.

Load More… Follow on Instagram