Rhubarb and Custard Icecream with Ginger- vegan

Sorry about the out-of-focus picture; by the time I realised it was like this there was no more icecream left to photograph. Oh well, that means I have to make some more soon.. ;)
This recipe was eating away at me ever since I made the blackberry icecream the other day; I'd had the last of the Summer's rhubarb ready and waiting in the fridge for a week, then finally today I got the crystallised ginger. Unlike the blackberry icecream this one does contain sugar- it's hard to make decent rhubarb and custard without it- but I think maybe xylitol would do nicely instead if you prefer sugar free. If you can't wait for it to freeze, it makes a brilliant chilled dessert anyway. I made about 400ml with this recipe (will make double next time!)

For the rhubarb:
1 cup (packed) chopped rhubarb (1 cup=250ml)
2 rounded tabs soft light brown sugar
For the custard:
400ml (1 can) coconut milk
1 tab custard powder (Bird's is vegan)
2 tabs soft light brown sugar
For even more deliciousness:
1 tab crystallised ginger pieces, cut small
  • In a small saucepan, simmer the rhubarb and the sugar together very gently until the rhubarb is soft, and mash it into a puree with the back of a spoon. Set aside.
  • Now make the custard, as directed on the tub- mix the custard powder and sugar to a paste with a little of the coconut milk, while gently bringing the rest of the coconut milk to the boil. When it has boiled, whisk it into the paste then return it to the pan, stirring it to prevent scorching, and remove from the heat as soon as it starts to thicken.
  • Stir the rhubarb and the ginger pieces into the custard and leave to cool, then freeze. Remove from freezer and stir from time to time. (Or you could use an icecream maker.)


  1. I like your blackberry ice cream recipe the other day, I really wish I can find some ingredients here in Argentina to make some. It is hard to hunt for specific ingredients at the moment. I'm trying to stick with condiments I am familiar with and keep my meals as simple as possible. Yay for Bird's custard powder, I love that product, I used it in nanaimo bars!

    1. Will have to make those nanaimo bars soon- was very impressed when I read your recipe. Custard powder is great- so versatile :)

  2. This look amazing... I need some in my life asap :)

    1. Thanks Mel :) It's not hard to make once you have assembled the ingredients. (Aldi does coconut milk for 79p a can at the moment. We scoffed the lot between three of us- it is definitely comfort food!

  3. I hope to make this one, would do so today as I still have plenty of rhubarb in the garden - but no custard powder in my kitchen cupboards. So I will bookmark it to try.

  4. I don't have rhubarb right now so I want to try it with a mango...mango custard ice cream just sounds so good! Thanks for the recipe! :)

    1. Wow- mango would be really great too. I'm just waiting to get an icecream maker so I can get it softer.


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