3 scoops of ice cream in a bowl.
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5 from 9 votes

Rhubarb Ice Cream (No Churn)

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!
Course Dessert, ice cream
Cuisine American, British, International
Keyword eggless ice cream, no churn ice cream, rhubarb ice cream
Prep Time 30 minutes
Cook Time 0 minutes
Freezing time 12 hours
Total Time 30 minutes
Servings 12 (1/2 cup servings)
Calories 233kcal
Author Jo Allison

Equipment

Ingredients

Rhubarb Puree

  • 500 g rhubarb washed and cut into small chunks
  • 100 g sugar
  • 60 ml water

Ice Cream

  • 300 ml whipping or double (heavy) cream chilled
  • 397 g can condensed milk chilled

Instructions

  • 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!

Notes

  • 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. 

Nutrition

Calories: 233kcal | Carbohydrates: 29g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 54mg | Potassium: 261mg | Fiber: 1g | Sugar: 27g | Vitamin A: 500IU | Vitamin C: 4.4mg | Calcium: 146mg | Iron: 0.2mg