This No-Churn Strawberry Rhubarb Ice Cream is beyond simple and absolutely fabulous. No ice cream maker involved to make this creamy frozen treat with swirls of strawberry rhubarb. Simple, fast and the perfect summer treat to cool off with.
It’s about dang time I made no-churn ice cream! I was always against it, not because I am an ice cream snob, but because I simply love using my ice cream maker. I was really missing out because this is unbelievably simple. And incredibly fabulous. You can’t even tell that it’s no-churn.
This particular ice cream has swirls of strawberry rhubarb. The fruit gets cooked down to nearly a jam consistency. Allow it to cool, then swirl it into the ice cream mixture as you layer the no-churn ice cream into a freezer container.
You’ll love this really simple, no fuss, no-churn ice cream. You can have the beloved summer treat on repeat.
What is no-churn ice cream?
No-churn ice cream is simply whipped cream and sweetened condensed milk. Whipped cream adds the layer of airy fluffiness that allows the no-churn ice cream to be light and creamy. Sweetened condensed milk adds sweetness and ensures the ice cream doesn’t freeze rock solid. It’s as simple as whipping the heavy creamy and folding in the sweetened condensed milk. Seriously. The longest time is waiting for it to freeze over night.
In the future, you can add any fillings you want to this mixture. Proceed with the below directions, minutes the fruit addition, then add layers of crushed cookies, candies or fruit as you dish the ice cream into a freezer container. A great future tip for when you want different flavors!
What you’ll need to make the No-Churn Strawberry Rhubarb Ice Cream
- heavy cream
- sweetened condensed milk
- granulated sugar
- vanilla extract
- strawberries
- rhubarb
That’s it! Nothing terribly fancy here.
Let’s make it!
Start with making the strawberry rhubarb mixture. Hull and crush the strawberries in a medium pot and mix with the diced rhubarb. Stir in the sugar and cook over medium heat for about 20 minutes, stirring often. The mixture should be thick and nearly jam consistency. Place in the fridge to allow it to cool completely.
Next, whip the heavy cream with the sugar and vanilla extract into medium stiff peaks with a stand mixer or handheld mixer. Fold the sweetened condensed milk into the whipped cream, just until combined.
Grab a freezer container, loaf pan or Tupperware dish. Pour one third of the ice cream into the container. Dot one third of the chilled strawberry rhubarb mixture over the ice cream. Swirl with a butter knife. Repeat layering process twice more. Cover with foil and place in the freezer. Be patient and allow the no-churn ice cream to freeze for at least 12 hours, preferably over night. Devour!
Notes & tidbits
You can also use the container labeled whipping cream.
Do not try to cut corners by using whipped cream from a can. Take the few minutes and whip it yourself! You won’t regret it.
No-Churn Strawberry Rhubarb Ice Cream
This No-Churn Strawberry Rhubarb Ice Cream is beyond simple and absolutely fabulous. No ice cream maker involved to make this creamy frozen treat with swirls of strawberry rhubarb. Simple, fast and the perfect summer treat to cool off with.
Ingredients
For the strawberry rhubarb swirl
- 3 cups strawberries, hulled then crushed
- 3 cups rhubarb, diced
- 1/2 cup granulated sugar
For the ice cream
- 2 cups heavy cream
- 3 Tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1 (14 oz) can sweetened condensed milk
Instructions
- Place the strawberries, rhubarb and sugar in a medium, heavy bottomed pot. Cook over medium heat for about 20 minutes, stirring often, or until the mixture is thick and almost jam-like consistency. Refrigerate until chilled through, about an hour or two.
- In the bowl of a stand mixer fitted with the whisk attachment, or with a hand held mixer, beat the heavy cream with the sugar and vanilla extract until medium stiff peaks form. Using a rubber spatula, fold the sweetened condensed milk into the heavy cream, just until combined.
- Pour one third of the ice cream mixture into a freezer container, loaf pan or Tupperware container. Dot one third of the fruit mixture over the ice cream. Swirl with a butter knife. Repeat layering process twice more. Cover with foil and freeze for at least 12 hours, preferably over night.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 210
Nutritional information is only an estimate.
