Rhubarb Ice Cream is so easy to make! Sweet & creamy with strong rhubarb flavour it’s refreshing & delicious! Egg-free, no churn, proper easy peasy dessert!
You know my obsession with rhubarb! This recipe was yet another way for me to use this lovely vegetable (yes rhubarb is a vegetable) and I must say the results were fantastic!
Despite being a proud owner of a very simple ice cream maker I bought few year ago now on the spur of the moment, I wanted this recipe to be really easy and hassle free hence decided to go for no churn type of ice cream (the one you don’t need ice cream maker for).
The beauty of this ice cream is that it is also suitable for those on egg free diet who cannot eat regular ice cream made with egg yolks.
Ingredients & few helpful tips when making your ice cream
To make rhubarb ice cream you need to make rhubarb puree first which will provide lovely rhubarb flavour to your ice cream. All you need to do is to stew your rhubarb with some sugar until soft and puree it with a stick blender. Make sure you let your puree cool down a bit before adding it to your ice cream mixture (pop it in the fridge whilst you continue with the recipe).
Ice cream itself couldn’t be easier to make with just two simple ingredients: whipping or double (heavy) cream and condensed milk. Given a choice I would always go for whipping cream over double as it’s less likely to turn into butter (if you happen to mix it that bit too long). However, if double cream is all you’ve got simply pay close attention to the consistency and as soon as you’ve got those soft peaks start adding condensed milk.
Condensed milk is a fantastic ingredient to use when making easy, no churn ice cream as with its high fat content it helps prevent ice crystals from forming which results in creamy and not grainy ice cream.
Your ice cream will be best eaten within 2 weeks (if you won’t eat it before then of course). Any longer and its consistency will be affected, the fresher the better for homemade ice cream really!
Rhubarb Ice Cream Serving Suggestions
This ice cream is delicious as is but you might want to jazz it up slightly with some extra rhubarb puree served on top if you want. Sometimes I use the leftover pulp I’ve got from making my Homemade Rhubarb Cordial.
Another delicious way of adding something extra is preparing some delicious crumble mix as per my Easy Rhubarb Crumble recipe and sprinkling it over the ice cream for a bit of crunch (soo good)! You will of course have to bake the crumble first. Simply preheat the oven to 180C/350F/Gas Mark 4 and put the crumble in a lined baking dish making sure it’s spread out evenly and bake for 15-20 min until browned. You can keep baked crumble topping in airtight container for up to a week or so and use as and when needed.
Once fully frozen this ice cream will be rock solid so for soft scoop consistency you will need to take it out 15 to 20 minutes before serving (depending on the temperature in your kitchen).
Saucepan and stick blender for making rhubarb puree.
Standing mixer with balloon whisk attachment or simple hand mixer for making ice cream.
How to make Rhubarb Ice Cream – Step-By-Step Instructions
Rhubarb Ice Cream (No Churn)
- 500 g rhubarb washed and cut into small chunks
- 100 g sugar
- 60 ml water
- 300 ml whipping or double (heavy) cream chilled
- 397 g can condensed milk chilled
- Put rhubarb chunks, sugar and water into a saucepan. Simmer it on a low heat for approximately 10 minutes (stirring from time to time) until rhubarb gets soft and mushy and all the sugar dissolves.
- Using stick blender or liquidiser puree rhubarb mixture until nice and smooth. Set aside or put in the fridge to cool down.
- To make ice cream put chilled cream in a large bowl or bowl of your standing mixer and beat using balloon whisk attachment until you reach "soft peaks" and the cream does not move freely around the bowl.
- With food processor on, add chilled condensed milk until fully incorporated.
- Add cooled rhubarb puree and fold it in gently with the spatula. Feel free to incorporate it fully or just swirl puree in gently and leave a little bit to put on top of the ice cream as well.
- Transfer the mixture into the freezer safe tub, cover with the lid and place in the freezer. The ice cream should reach soft serve consistency in 3-4 hours. To freeze completely it will require 12 hours.
- Once frozen solid, make sure you take the tub out of the freezer at least 15-20 minutes before serving to make ice cream scoopable again. Enjoy!
- Nutritional information is approximate, per 125ml (1/2cup serving) and should be treated as a guideline only.
- There is no need to mix the ice cream mixture once in the freezer (the beauty of no churn ice cream)!
- Eat as fresh as possible, best within 2 weeks of making it.
Some more rhubarb & dessert recipes you might enjoy
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