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).
Equipment needed
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)
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
Some more rhubarb & dessert recipes you might enjoy
Rhubarb & Ginger Cooler with Mint & Lemon
Vegan Banana Ice Cream (Nice Cream)
Easy Eggless Tiramisu (No-Bake Dessert)
Easy No Bake Stem Ginger Cheesecake
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LINKIES:
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Rebecca says
Lovely recipe. I cooked down the rhubarb with finely grated fresh ginger to add more flavour. It came out perfect!
joskitchenlarder says
Hi Rebecca, I’m so pleased you like the recipe! Rhubarb & ginger go beautifully together, great tip! 🙂
Eb Gargano | Easy Peasy Foodie says
Yay – more rhubarb! And I really love how easy peasy this recipe is to make 😀 Eb x
joskitchenlarder says
Thanks Eb! 😉 Yes, it is really straightforward and super delicious too! x
Kat (The Baking Explorer) says
This sounds amaing!! Get me a cone 😀
joskitchenlarder says
Ha ha, thanks Kat! 🙂
Jenny Walters says
Fabulous Ice Cream! I am slightly obsessed with no churn ice cream and have just made a divine mint choc chip with dark chocolate chips as big as you like! Can’t get enough of the stuff! Yours sounds absolutely dreamy!
joskitchenlarder says
Thanks Jenny! Oh wow your ice cream sounds divine! Yes no churn ice cream is definitely the way to go! 🙂
Janice says
I’m a huge fan of rhubarb but I’ve never made rhubarb ice cream. You have made it look so easy and I’m pretty sure that I will be making some as soon as the weather warms up!
joskitchenlarder says
That’s my first ever no-churn ice cream and mixing it with delicious rhubarb puree was my little lightbulb moment. I’m so glad I went for it as it works so well. I hope you like it if you decide to try it. 🙂
Lou | Crumbs & Corkscrews says
I wish we had some rhubarb left in the garden to make this as it looks fabulous! I love making no-churn ice cream, it’s so quick and simple 🙂
joskitchenlarder says
Thanks Lou! 🙂 No-churn ice cream is fantastic and condensed milk is my new favourite ingredient!
Jacqui Bellefontaine says
You are not the only one obsessed with Rhubarb I have got a bit carried away too. Rhubarb ice cream – YUM! Thank you for linking another fabulous rhubarb recipe to #CookBlogShare
joskitchenlarder says
I had to come up with other ways of using it after cake and cordial 🙂 Ice cream was a natural progression lol
Cat | Curly's Cooking says
Great minds clearly think alike. My rhubarb stage is slightly different but I have literally just made my nearly identical version to this! Yours looks really delicious 🙂 Might have to change mine up a bit!
joskitchenlarder says
🙂 How funny! Great minds and all that for sure 🙂 Trying to go no cake route with rhubarb, ice cream was inevitable 🙂 Am looking forward to seeing yours!
Michelle Frank | Flipped-Out Food says
I love all of your rhubarb recipes! Even more, I’m jazzed to learn that I can make ice cream without an ice cream maker AND without churning! Whoo-hoo!
joskitchenlarder says
Thank you Michelle! 🙂 It’s such a hassle free way of making ice cream, the worst bit is waiting for it to freeze 😉
Donna says
I have never made Ice Cream in my life! This looks and sounds fantastic, I have to give it a go! #CookBlogShare
joskitchenlarder says
Thanks so much Donna! 🙂 Condensed milk ice cream is such a doddle to make yet so creamy and delicious, definitely worth a go. 🙂