Strawberry rhubarb is a magical summer combo! Why not try them in ice cream form? This no churn strawberry rhubarb ice cream has a deliciously rich and creamy consistency from soaked cashews and coconut milk. Stay away from light coconut milk and go for full-fat for best results. It’s also sweetened with dates, which is great for sweetening ice cream because it helps achieve a creamy texture when frozen. As a general rule, it’s best to avoid liquid sweeteners in ice cream since they tend to make your frozen treats icier rather than creamy. This no churn strawberry rhubarb is dairy-free, vegan, naturally gluten-free, and free from refined sugar. Don’t let summer go by without trying this delicious treat!

No Churn Strawberry Rhubarb Ice Cream [Vegan, Gluten-Free]

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  • 1/2 cup cashews, soaked for 2+ hours
  • 2 cups strawberries, sliced
  • 2 cups rhubarb, chopped
  • 1/2 cup dates, pitted
  • 1 and 1/2 cups coconut milk
  • 1 teaspoon vanilla extract


  1. Rinse and drain the cashews and throw them in a blender along with the rest of ingredients. Blend until smooth
  2. Pour into a 5″x 7″ freezer-safe pan, cover, and freeze overnight until it’s fully frozen
  3. When ready to serve, let the ice cream thaw for about 20 minutes, top with more strawberries if desired, scoop into a bowl or waffle cone, and enjoy!


For ultimate creamy results or if serving right away, break the ice cream into chunks after taking it out of the freezer, throw into a high-power blender and blend to get a creamy mix.


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