No Churn Rhubarb Ice-Cream
  • 3 cups rhubarb
  • ½ cup granulated sugar
  • 1 tin (10 oz or 300 ml) sweetened condensed milk
  • 2 cups (500 ml) whipping cream
  1. Cut enough rhubarb into ½-inch (1 cm) pieces to measure 3 cups
  2. Rinse rhubarb in a colander, shaking off any excess water.
  3. Place rhubarb and granulated sugar into a saucepan, stir to combine.
  4. Stirring frequently, cook over medium heat until the rhubarb is tender and falling apart about 10-13 minutes.
  5. Refrigerate the stewed rhubarb for at least 2 hours to cool.
  6. Pour the sweetened condensed milk in a large bowl, add all but ½ cup of the stewed rhubarb (optional), stir to combine.
  7. Beat the whipping cream until stiff peaks form.
  8. Fold about one cup of the whipped cream into the rhubarb mixture (This will help lighten the mixture and make it easier to fold in the remaining whipped cream.)
  9. Fold in remaining whipped cream until mixture is well combined.
  10. Scrape the mixture into a plastic container. I used a 9 cup container.
  11. (Optional) Drop remaining rhubarb in dollops over mixture and using a butter knife, swirl through the mixture.
  12. Cover with a tight-fitting lid, and freeze overnight.
  13. Scoop and enjoy!
Recipe by Older Mommy Still Yummy at