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Rhubarb & Orange Frozen Yoghurt

This fruity frozen yoghurt recipe makes a batch so creamy and rich that it's easy to forget it’s not actually a full blown custard-based ice cream.

Lower in fat than actual ice cream and super tasty, you can eat this as a dessert, sweet snack or to cool down on a hot day once summer eventually arrives!

You could also bling it/fatten it up into a sundae, with stewed rhubarb sauce, chopped nuts and a dollop of vegan cream. MMMNNN!

Preparation Time:
5 minutes
Cooking Time:
10 minutes


  • 400g rhubarb
  • 160g caster sugar
  • 1 teaspoon orange extract
  • zest of I orange
  • 2 tablespoons of juice from orange
  • 650g alpro soya yoghurt


    1. Wash and chop the rhubarb and place in a saucepan with the sugar, orange extract, zest of orange and orange juice. Cover with a lid and heat for a few minutes until the fruit starts to steam and bubble.
    2. Give it all a good stir and turn the heat down and leave to cook for a further 5 minutes until the rhubarb is soft. Leave to completely cool.
    3. Once the mixture has cooled, mash it all up and add it to a bowl with the yoghurt. If you have an ice cream maker, add the mix to the machine and follow the manufacturers instructions. If you don't have an ice cream maker (like me) then mix it all through and chill the mix in the fridge for an hour.
    4. Bring it out and give it another good mix and pop it into a tupperware box. Seal and pop in the freezer. After an hour remove and give it a good stir to break up the crystals. Repeat this process twice more before serving.