No Churn Rhubarb Strawberry Ice Cream

I absolutely love rhubarb and anything that is made with rhubarb. My no churn rhubarb strawberry ice cream is the perfect balance of sweet strawberries and tart rhubarb, making it an irresistible summer treat! And it’s easy to make too!

Ingredients for Rhubarb Strawberry Ice Cream

5 ingredients is all it takes to make this delicious dessert.

Ingredients List for Rhubarb Strawberry Ice Cream

• 1 cup chopped rhubarb (about 2 large stalks)
• 1/2 cup fresh strawberries
• 1/4 cup sugar
• 2 cups heavy whipping cream
• 14 ounce (300 ml) can of sweetened condensed milk
• 1 teaspoon vanilla paste

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Making the Rhubarb Strawberry Mix

Making the rhubarb strawberry mix is pretty easy. I make it and use it for multiple things. So, I tend to make a larger batch and store it in the fridge for up to a week.

• Cut 1 cup of rhubarb (about 2 large stalks) into small cubes.
• And cut 1/2 cup of fresh strawberries into quarters.
• Add them both to a pot with a 1/4 cup of sugar.
• Also add 1/2 cup of water to the pot.
• Bring the mixture to a boil and then simmer for a further 3-4 minutes.
• Allow it to cool down completely before using.
• As it cools, the rhubarb strawberry mixture thickens.

Making the No Churn Ice Cream

Let’s get the no churn ice cream made.

• Add 2 cups of full fat cream to a bowl.
• To that add 1 tablespoon of vanilla paste (or fresh vanilla bean).
• Using an electric hand whisk, whip the cream until you have soft peaks.
• Add 1 can (300 ml) of condensed milk to the whipped cream.
• Using a spatula, gently mix it in.

Making the Rhubarb Strawberry Ice Cream

Now that we have both the rhubarb strawberry mix and the whipped cream ready, we can make our rhubarb strawberry ice cream.

• Gently pour half of the whipped cream into an 8 x 8 inch baking dish (or any other dish of choice).
• Spread it evenly into the dish.
• Then dollop half of the rhubarb strawberry mixture on top of the whipped cream.
• Using a spoon make a swirl pattern with the rhubarb strawberry mix.

• Pour the remainder of the whipped cream on top of the swirl patter.
• Gently spread it – without disturbing the patter.
• Pour the remainder of rhubarb strawberry mixture on top and once again, using a spoon, make a swirl pattern.
• Cover the dish with plastic wrap or a lid and place the dish into the freezer for up to 4-6 hours. You can even make it ahead and leave in the freezer overnight.

Serving Suggestions

Home made ice cream is not as soft as most store bought ice creams.

• Remove it from the freezer and leave it sitting on the counter for 2-3 minutes before scooping.
• Serve with added rhubarb strawberry syrup on top.
• Place the any left over rhubarb strawberry ice cream back into the freezer and repeat the 2-3 minutes of thawing before serving next time you serve it.

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