This flavorful No Churn Rhubarb Ice Cream recipe is the perfect summer dessert. A simple rhubarb and vanilla sauce are mixed with sweetened condensed milk and fresh whipped cream for an easy frozen treat without an ice cream machine!
Rhubarb Vanilla Ice Cream
Nothing says spring better than the amazing flavor of fresh rhubarb in all the desserts! From the classic rhubarb custard pie to a family favorite rhubarb streusel coffee cake, this vegetable adds a distinctive tart flavor to so many amazing sweets, including this fantastic No Churn Rhubarb Ice Cream.
Any time you use rhubarb in a recipe, it is going to be the highlighted flavor. So we kept things simple with this Rhubarb Vanilla ice cream and only used six simple ingredients. If you are lucky enough to have a rhubarb patch in your backyard, then the remaining ingredients will be readily accessible.
6 Simple Ingredients
● 2 cups heavy whipping cream
● 14 ounce can of sweetened condensed milk
● 1 teaspoon pure vanilla extract
● 2 cups chopped rhubarb
● ⅓ cup granulated sugar
● 1 tablespoon cornstarch
Can I use Frozen Rhubarb?
If you aren’t so lucky to have a mature rhubarb patch in yours or your neighbors yard, then you will have to head to the grocery store. Some bigger stores will carry fresh rhubarb in it’s peak season, but most of the time you will need to turn to frozen rhubarb.
For this rhubarb ice cream, you don’t even need to thaw the rhubarb before using it in the recipe. If it has lots of ice build up on it, I would give it a quick rinse under warm water and pat it dry, just so you don’t add too much moisture to the recipe.
No Churn Ice Cream Recipe
Who doesn’t love ice cream on a warm day, but making homemade ice cream can feel daunting if you don’t have an ice cream maker. That is when we turn to amazing no churn ice cream recipes like this Moose Tracks ice cream.
The only equipment you need for making no churn ice cream is a loaf pan and a mixer. If you don’t have a whisk, but instead posses incredibly arm strength, you could always whip the cream by hand, but I don’t personally recommend going that route.
Ice Cream made with Rhubarb Sauce
This Rhubarb Ice Cream uses a very simple rhubarb, sugar and vanilla sauce. If you happen to have some delicious rhubarb sauce on hand already, you can use it in place of the homemade rhubarb sauce. Just be sure it is a nice thick sauce, as you don’t want to add too much liquid to the ice cream or it can become crystalized.
How to Make Rhubarb Ice Cream without a Machine
- Rhubarb Sauce – Add rhubarb and granulated sugar to a saucepan over medium heat and cook for 8-10 minutes until the rhubarb is all broken down. Add 1 Tablespoon cornstarch to the pan and heat for 1-2 minutes until thickened. Remove from the heat and stir in the vanilla extract. Let cool to room temperature before stirring into whipped cream or it will break down the fluffy whipped cream.
- Whipped Cream – In a large bowl, begin whipping your heavy whipping cream using an electric hand mixer or stand mixer. Begin on low until the cream forms bubbles, and then increase your speed to high. Mix for about 4 minutes on high or until your cream is thick, similar to whipped topping and stiff peaks form.
- Rhubarb Ice Cream – Gently mix the sweetened condensed milk into the chilled whipped cream by folding it in and then using the mixer on low for a few seconds. Once it is well combined into the cream, fold in your rhubarb sauce. This will turn your ice cream light pink. You can add a couple drops of red food dye if you really want to highlight the rhubarb color.
- Freeze It! – Spoon the ice cream mixture into a 9”x5” loaf pan. Cover with cling wrap and place in the freezer for 6 hours or overnight. Remove the rhubarb ice cream from the freezer a few minutes before scooping it with a metal ice cream scoop that was heated under hot water.
Tips and Tricks for No Churn Ice Cream
This simple recipe combines six ingredients using just a couple steps. Here are a few important tips to following when making this easy dessert.
- Chill your bowl and beaters before making whipped cream.
- If you want your ice cream to be softer, mix in a tablespoon of liquor. The alcohol helps prevent it from freezing as solid. Triple Sec or Chambord would be great additions.
- To prevent the top of your ice cream from crystalizing, cover it tightly with waxed paper or cling wrap.
- Use a metal loaf pan for the ice cream to freeze faster.
Mix-Ins for Rhubarb Ice Cream
If you want to add some more flavor and texture to your homemade rhubarb ice cream, here are a few great mix-in ideas that can take it to the level!
- Strawberries – Strawberry rhubarb is a classic combo and some fresh diced strawberries would be delicious.
- Cinnamon – A small amount goes a long ways, but is always a great compliment to rhubarb.
- Chocolate – Chunks of dark chocolate or some white chocolate chips would be fantastic with rhubarb.
- Nuts – Anything from pecans to pistachios would add a nice crunch.
More Amazing Rhubarb Dessert Recipes!
When rhubarb is in season you need to take full advantage of it and make all the delicious treats. Here are a few of our favorite rhubarb recipes.
- Strawberry Rhubarb Crisp – This classic dessert is easy but it is always a family favorite.
- Rhubarb Scones – Whether you serve them for breakfast or dessert, they are sure to be a hit!
- Strawberry Rhubarb Cheesecake Bars – They start with a store bought sugar cookie mix but have the flavors of a rich and impressive dessert!
- Rhubarb Honey Cupcakes – Celebrate with this moist and delicious vanilla cupcake filled with rhubarb sauce.
- Strawberry Rhubarb Sorbet – For a lighter treat without any dairy, give this sorbet a try!
- 2 cups chopped rhubarb
- ⅓ cup granulated sugar
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
No Churn Ice Cream
- 2 cups heavy whipping cream
- 14 ounce can of sweetened condensed milk
- 1 teaspoon pure vanilla extract
- Add rhubarb, sugar and salt to a saucepan over medium-low heat and cook for 8-10 minutes. Cook until the rhubarb is broken down into a sauce. Add cornstarch and cook for another minute. Remove from heat and stir in the vanilla extract. Set aside and let cool to room temperature.
- In a large bowl, begin whipping your heavy whipping cream in a chilled bowl using an electric hand mixer. Begin on low until the cream forms bubbles, and then increase your speed to high. Mix for about 4 minutes on high or until your cream is thick and forms stiff peaks.
- After your cream is fully whipped, fold in the condensed milk. Using the hand mixer, mix on low for a few seconds until fully combined.
- Using a hand whisk, fold in the rhubarb mixture and stir until the rhubarb is fully combined.
- Pour the ice cream mixture in the bottom of a 9”x5” loaf pan. Cover and place in the freezer for 6 hours or overnight, covered tightly with cling wrap.
- Remove the ice cream from the freezer a few minutes before serving.
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Nutrition Information:Yield: 6 Serving Size: 1 cup
Amount Per Serving: Calories: 614Total Fat: 36gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 120mgSodium: 225mgCarbohydrates: 65gFiber: 1gSugar: 62gProtein: 10g
Provided nutrition data is only an estimate. If you are tracking these nutrients for medical purposes, please consult an outside, trusted source.