No Churn Rhubarb Ice-Cream ~ You may have noticed that many of my recent recipes have had a bit of a recurring theme. The theme? Rhubarb!
As I mentioned in an earlier post, my sister lives in the country and has a big rhubarb patch on her property. She made the mistake of telling me to help myself…so, these days, I have raided her rhubarb patch on a fairly regular basis!
The bounty from a recent raid of my sister’s rhubarb patch!
Continuing on my recent rhubarb theme…(obsession!), I had to try to make some rhubarb ice-cream. And…since I don’t own an ice-cream maker, it needed to be of the no churn variety.
After several trips to Pinterest and weighing the pros and cons of a gazillion recipes, I finally came up with the recipe below. It turned out perfectly and was so deliciously different from any other flavour of ice-cream I have ever tasted. It is very much like a premium ice cream, in fact, although you may think you want two scoops, trust me…one scoop is very filling!
You can easily stew the rhubarb a couple of days in advance of making the ice cream — or it’s easy to make the day of. If you make it the same day, just be certain to chill the stewed rhubarb before adding it to the other two ingredients.
Not all stewed rhubarb is this lovely dark red. A recent batch I made was a pale colour. But either way, it will taste delicious, just depends on the colour of the rhubarb.
Whip up a couple of cups of whipping cream. Really…is there any possible way to go wrong when you add two cups of whipping cream to a recipe?
Fold about half of the whipped cream into the stewed rhubarb and sweetened condensed milk mixture. this helps to lighten the mixture and makes combining the remaining whipped cream much easier.
Pour into a freezer safe container with a tight-fitting lid. (This is a 9-cup container.)
I had a bit of stewed rhubarb left over so decided to swirl it throughout the ice cream mixture.
Isn’t it pretty with the rhubarb swirled throughout?
Hmmmm….just brought home some big juicy strawberries…I see strawberry ice cream in my future!
- 3 cups rhubarb
- ½ cup granulated sugar
- 1 tin (10 oz or 300 ml) sweetened condensed milk
- 2 cups (500 ml) whipping cream
- Cut enough rhubarb into ½-inch (1 cm) pieces to measure 3 cups
- Rinse rhubarb in a colander, shaking off any excess water.
- Place rhubarb and granulated sugar into a saucepan, stir to combine.
- Stirring frequently, cook over medium heat until the rhubarb is tender and falling apart about 10-13 minutes.
- Refrigerate the stewed rhubarb for at least 2 hours to cool.
- Pour the sweetened condensed milk in a large bowl, add all but ½ cup of the stewed rhubarb (optional), stir to combine.
- Beat the whipping cream until stiff peaks form.
- 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.)
- Fold in remaining whipped cream until mixture is well combined.
- Scrape the mixture into a plastic container. I used a 9 cup container.
- (Optional) Drop remaining rhubarb in dollops over mixture and using a butter knife, swirl through the mixture.
- Cover with a tight-fitting lid, and freeze overnight.
- Scoop and enjoy!
This Rhubarb Ice-Cream is definitely a MUST-TRY!
As always, if you have any questions at all, please don’t hesitate to ask and I will do my very best to answer.
What is your favourite rhubarb dessert?