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Everyone's favourite flavour combination in a cone! Use fresh rhubarb and creamy custard to make an easy no-churn ice cream - the ultimate sweet treat for summer. See method
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Tip: Skip step 1 and use tinned rhubarb: blitz 150g drained rhubarb with 2 tbsp syrup until smooth.
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Freezing and defrosting guidelines
Freeze for up to 1 month. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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