This No Churn Rhubarb Ice Cream is so easy to make, you’ll wonder why you hadn’t made it earlier. Made with only six ingredients, and no ice cream maker required.
I have been seeing “no churn”, “3 ingredients” or “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.
To make this easy No Churn Rhubarb ice cream, I simply stirred some stewed rhubarb into the sweetened condensed milk before folding in the whipped cream. It went into 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, this No Churn Rhubarb Ice Cream is 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 spring day. And using this same no churn ice cream method, you can create nearly any flavour combination your mind can think up.
If you like this No Churn Rhubarb Ice Cream, you might also enjoy:
- No Churn Chocolate Gluten Free Ice Cream
- No Churn White Chocolate Raspberry Ice Cream
- No Churn Gluten Free Cookie Dough Brownie Ice Cream
Love rhubarb? Then you’ve got to check out these other rhubarb recipes:
- Classic Gluten Free Rhubarb Crisp (the first rhubarb recipe I make every spring)
- Vanilla Rhubarb Syrup
- Gluten Free Strawberry Rhubarb Squares
- Gluten Free Rhubarb Scones
- 2 cups rhubarb, cut into 1/2-inch pieces
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice
- 1 teaspoon pure vanilla extract
- 1 tin (300 ml) sweetened condensed milk
- 2 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!
Lucy says
I have made vanilla ice cream this way and it was very good! The rhubarb sounds very good too! I still have lots of rhubarb in the garden, and apricots too!
Thanks Jeanine! 🙂
Have a great weekend!
Raia says
Must. find. rhubarb. now…..
Corinne says
Do you think the lactose free whipped cream would work? My experience with the lactose free w.c. is that it is harder to get stiff peaks and tends to separate after a few days in the fridge. Thoughts? I have some of that type of whipped cream on hand, just looking for more uses.
Jeanine says
You know – I never thought of that! I think since you’re freezing it nearly right away, it would work just fine! I’ve used it by accident in the past (very similar looking containers), so I think you could use it to make this.
Michelle Palin says
Jeanine – this looks sooooo good! I actually just harvested our rhubarb last week and have been trying to decide what to make!
Jen says
Could I use strawberries instead of rhubarb?
Jeanine says
Not sure you could swap it out straight, since rhubarb is quite a bit tarter, so the sugar helps it to balance out more. But you could use this other no-churn strawberry recipe (I made it into an ice cream pie, but you could just freeze it and scoop like normal). https://www.faithfullyglutenfree.com/no-bake-strawberry-ice-cream-cake/