This No Churn Rhubarb Ice Cream is so easy to make, you’ll wonder why you hadn’t made it earlier.
I’d seen a few “no churn”, “3 ingredients”, “no machine needed” ice cream recipes on the web lately, and decided to take a look at how these recipes were made. It ends up it’s easier than I thought. Essentially, you take some whipping cream and beat it to stiff peaks, and fold it into sweetened condensed milk that has whatever flavours you want to incorporate stirred in. It’s that easy. So, I decided to stir some stewed rhubarb into the sweetened condensed milk before folding in the whipped cream. We put it in the freezer overnight, and the next day we scooped out some of the richest, smoothest ice cream I’ve ever made. Impressive, and easy to do. Obviously not dairy free, or low in sugar (it is egg free if you need that), but tasty none the less. A perfect treat at the end of a hot summer day. And using that same method, you can create any flavour combination your mind can think up. I’ve got a few more that I may try before the summer is over.
- 2 cups (500 ml) rhubarb, cut into 1/2-inch (1 cm) pieces
- 1/2 cup (100 grams) granulated sugar
- 2 tablespoons (30 ml) lemon juice
- 1 teaspoon (5 ml) vanilla extract
- 1 tin (10 oz or 300 ml) sweetened condensed milk
- 2 (500 ml) cups heavy whipping cream
- Place the rhubarb, sugar, and lemon juice in a small sauce pan, stirring frequenly, cook over medium-high heat until the rhubarb is tender and falling apart, about 8-10 minutes. Stir in the vanilla extract. Refrigerate the stewed rhubarb for at least 1 hour, stirring once.
- When the stewed rhubarb has chilled, stir it into the sweetened condensed milk in a large bowl.
- In a deep, chilled bowl, beat the heavy whipping cream until stiff peaks form.
- Stir about one cup of the whipped cream into the rhubarb mixture. This will help lighten it, and make it easier to fold in the remaining whipped cream.
- Scrape the mixture into a plastic container, cover with a lid, and freeze overnight.
- Scoop and enjoy!