Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
July 25, 2014 at 9:38 pm
I have made vanilla ice cream this way and it was very good! The rhubarb sounds very good too! I still have lots of rhubarb in the garden, and apricots too!
Thanks Jeanine! 🙂
Have a great weekend!
July 29, 2014 at 8:30 am
Must. find. rhubarb. now…..
May 8, 2018 at 2:17 pm
Do you think the lactose free whipped cream would work? My experience with the lactose free w.c. is that it is harder to get stiff peaks and tends to separate after a few days in the fridge. Thoughts? I have some of that type of whipped cream on hand, just looking for more uses.
May 8, 2018 at 2:19 pm
You know – I never thought of that! I think since you’re freezing it nearly right away, it would work just fine! I’ve used it by accident in the past (very similar looking containers), so I think you could use it to make this.
Michelle Palin says
May 19, 2018 at 12:30 pm
Jeanine – this looks sooooo good! I actually just harvested our rhubarb last week and have been trying to decide what to make!
August 8, 2018 at 4:18 am
Could I use strawberries instead of rhubarb?
August 8, 2018 at 7:46 am
Not sure you could swap it out straight, since rhubarb is quite a bit tarter, so the sugar helps it to balance out more. But you could use this other no-churn strawberry recipe (I made it into an ice cream pie, but you could just freeze it and scoop like normal). https://www.faithfullyglutenfree.com/no-bake-strawberry-ice-cream-cake/
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