Rhubarb & custard lacto-free ice cream recipe

Summer is just around the corner, which means ice cream season is nearly upon us!

I’m lactose intolerant and ice cream is probably the only dairy product that I really miss. There’s been some amazing vegan ice creams introduced to the UK market in the last year or so (Ben & Jerry’s, you absolute heroes!) but they’re not always easy to find in supermarkets.

With that in mind I’ve decided to start making small batches of vegan/lactose-free ice creams and today was my first attempt. My friend Ellie brought some lovely rhubarb in to the office the other day for us all to take home, and instead of a classic crumble I decided to have a go at rhubarb and custard ice cream!

I took a basic vanilla ice cream recipe, but switched out the regular whipping cream for Arla lacto-free single cream and Alpro soya custard. I had to estimate a little bit in terms of quantities of both replacement ingredients, but with regular ice cream you can do a straight swap with alternative creams.

The rhubarb and custard ice cream worked really well so if you fancy giving it a go, try the below recipe.

What you’ll need:

  • Small saucepan
  • Mixing bowl
  • Electric hand whisk
  • loaf tin
  • Silicone spatula
  • 300g rhubarb (chopped)
  • 75ml water
  • 4 drops pink good colouring
  • 60g sugar
  • 250ml Arla lacto-free single cream
  • 325ml Alpro soya custard


1. Pop a saucepan on a high heat and add the chopped rhubarb, water, food colouring and sugar to the pan. Once booked, reduce the heat to a low setting and simmer for ten minutes, stirring occasionally.

Top tip: when stewing rhubarb it can sometimes lose its pink colour, this is what the good colouring is for! If you’d prefer to go the natura route, you can replace the water and food colouring with pomegranate juice.

2. Once stewed, take the saucepan off the heat and let the rhubarb cool, and then pop in the fridge for 15 minutes or until fully chilled.

3. While you wait, whip up the cream until firm and fold in the custard until fully combined.

4. Put the cream and custard mixture into a loaf tin and get ready to add the rhubarb. Using a teaspoon, dot bits of rhubarb across the mixture and use a skewer to create a marble effect, evenly distributing it throughout the cream.

5. When you’re done pop the finished article in the freezer for at least four hours and enjoy!

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