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    Home » Recipes » Desserts

    Published: Jun 5, 2019 · Modified: Oct 23, 2024 by joskitchenlarder · 24 Comments. · This post may contain affiliate links ·

    Rhubarb Ice Cream (No Churn)

    Jump to Recipe Print Recipe Bookmark Bookmarked!
    3 scoops of ice cream in a bowl.

    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!

    3 scoops of ice cream in a bowl.

    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!

    Tub with ice cream, scoop & cones.

    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).

    Ice cream in a cone laying down.

    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

    1. 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.
    Rhubarb & sugar in a saucepan.
    2. Using stick blender or liquidiser puree rhubarb mixture until nice and smooth. Set aside to cool.
    Rhubarb puree in a saucepan with stick blender.
    3. 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.
    Open food processor with mixture in a bowl.
    Food processor.
    4. Add chilled 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.
    Ice cream mixture with rhubarb puree in a bowl.
    5. 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 20-30 minutes before serving to make ice cream scoopable again. Enjoy!
    Ice cream in a tub.

    📋 Recipe

    3 scoops of ice cream in a bowl.
    Print Pin
    4.93 from 13 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

    Equipment

    • Saucepan*
    • Stick Blender*
    • Stand Mixer*
    • Balloon Whisk Attachment*
    • Hand Mixer*
    Prep Time 30 minutes minutes
    Cook Time 0 minutes minutes
    Freezing time 12 hours hours
    Total Time 30 minutes minutes
    Servings 12 (½ cup servings)
    Calories 233kcal
    Author Jo Allison
    Prevent your screen from going dark

    Ingredients

    Metric - US Customary

    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 (½cup 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

    Nutrition Facts
    Rhubarb Ice Cream (No Churn)
    Amount Per Serving
    Calories 233 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 8g40%
    Cholesterol 45mg15%
    Sodium 54mg2%
    Potassium 261mg7%
    Carbohydrates 29g10%
    Fiber 1g4%
    Sugar 27g30%
    Protein 4g8%
    Vitamin A 500IU10%
    Vitamin C 4.4mg5%
    Calcium 146mg15%
    Iron 0.2mg1%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Tag me @Joskitchenlarder or use hashtag #joskitchenlarder!

    Some more rhubarb & dessert recipes you might enjoy

    Easy Rhubarb Cake

    Rhubarb Muffins (Vegan)

    Easy Rhubarb Tart (Vegan)

    Stewed Rhubarb (Rhubarb Compote)

    Rhubarb & Ginger Cooler with Mint & Lemon

    Vegan Banana Ice Cream (Nice Cream)

    Easy Eggless Tiramisu (No-Bake Dessert)

    Easy No Bake Stem Ginger Cheesecake

    Ice cream held by a child.

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    Have you tried my Rhubarb Ice Cream (No Churn)? Leave a comment at the bottom of this post, I love reading them!

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    PIN RHUBARB ICE CREAM (NO CHURN) FOR LATER!

    3 scoops of ice cream in a bowl.

    *This post contains affiliate links, which means that if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more. I only recommend products I own or really like and which caught my attention. Thanks in advance for supporting Jo’s Kitchen Larder!

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    Reader Interactions

    Comments

      4.93 from 13 votes (2 ratings without comment)

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    1. Jeffery z says

      September 14, 2023 at 10:36 am

      New to cooking
      Would you be so kind and answer for me; in your No Churn Rhubarb ice cream are you using a Carnation condensed milk or Eagle Brand sweetened condensed milk.
      So excited to try this recipe.

      Reply
      • joskitchenlarder says

        September 14, 2023 at 11:08 am

        Hello 🙂
        I used Carnation condensed milk here as this is the one available in the UK. I guess Eagle Brand is the US brand of the same? As long as it's sweetened condensed milk then either brand can be used. I hope you enjoy the ice cream. 🙂

        Reply
    2. LornaMM says

      June 01, 2023 at 1:45 pm

      5 stars
      This is gorgeous! I tweaked a smidge, as spied some rosewater in the cupboard so poached rhubarb with 45ml water and 15ml rosewater. Makes it almost Turkish Delight ice cream. Love it!

      Reply
      • joskitchenlarder says

        June 01, 2023 at 4:26 pm

        Sounds fab Lorna, great tweak! So pleased you liked it. x

        Reply
    3. Rebecca says

      April 24, 2020 at 1:01 pm

      4 stars
      Lovely recipe. I cooked down the rhubarb with finely grated fresh ginger to add more flavour. It came out perfect!

      Reply
      • joskitchenlarder says

        April 24, 2020 at 3:52 pm

        Hi Rebecca, I'm so pleased you like the recipe! Rhubarb & ginger go beautifully together, great tip! 🙂

        Reply
    4. Eb Gargano | Easy Peasy Foodie says

      June 11, 2019 at 7:49 am

      5 stars
      Yay - more rhubarb! And I really love how easy peasy this recipe is to make 😀 Eb x

      Reply
      • joskitchenlarder says

        June 12, 2019 at 11:54 am

        Thanks Eb! 😉 Yes, it is really straightforward and super delicious too! x

        Reply
    5. Kat (The Baking Explorer) says

      June 07, 2019 at 10:49 am

      5 stars
      This sounds amaing!! Get me a cone 😀

      Reply
      • joskitchenlarder says

        June 12, 2019 at 11:52 am

        Ha ha, thanks Kat! 🙂

        Reply
    6. Jenny Walters says

      June 06, 2019 at 9:19 pm

      5 stars
      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!

      Reply
      • joskitchenlarder says

        June 07, 2019 at 8:22 am

        Thanks Jenny! Oh wow your ice cream sounds divine! Yes no churn ice cream is definitely the way to go! 🙂

        Reply
    7. Janice says

      June 06, 2019 at 7:45 pm

      5 stars
      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!

      Reply
      • joskitchenlarder says

        June 06, 2019 at 8:07 pm

        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. 🙂

        Reply
    8. Lou | Crumbs & Corkscrews says

      June 06, 2019 at 6:47 pm

      5 stars
      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 🙂

      Reply
      • joskitchenlarder says

        June 06, 2019 at 8:01 pm

        Thanks Lou! 🙂 No-churn ice cream is fantastic and condensed milk is my new favourite ingredient!

        Reply
    9. Jacqui Bellefontaine says

      June 06, 2019 at 4:04 pm

      5 stars
      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

      Reply
      • joskitchenlarder says

        June 06, 2019 at 8:00 pm

        I had to come up with other ways of using it after cake and cordial 🙂 Ice cream was a natural progression lol

        Reply
    10. Cat | Curly's Cooking says

      June 05, 2019 at 8:16 pm

      5 stars
      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!

      Reply
      • joskitchenlarder says

        June 06, 2019 at 7:53 am

        🙂 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!

        Reply
    11. Michelle Frank | Flipped-Out Food says

      June 05, 2019 at 4:10 pm

      5 stars
      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!

      Reply
      • joskitchenlarder says

        June 05, 2019 at 6:58 pm

        Thank you Michelle! 🙂 It's such a hassle free way of making ice cream, the worst bit is waiting for it to freeze 😉

        Reply
    12. Donna says

      June 05, 2019 at 1:31 pm

      5 stars
      I have never made Ice Cream in my life! This looks and sounds fantastic, I have to give it a go! #CookBlogShare

      Reply
      • joskitchenlarder says

        June 05, 2019 at 6:54 pm

        Thanks so much Donna! 🙂 Condensed milk ice cream is such a doddle to make yet so creamy and delicious, definitely worth a go. 🙂

        Reply

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