rhubarb ice cream

A simple dairy-free rhubarb ice cream made with the first rhubarb of spring. Made with coconut milk, no cashews are needed for this pretty pink ice cream.

Rhubarb Ice Cream

(~½ cup) honey

(14 oz.) full-fat canned coconut milk

vanilla powder (or 1 teaspoon extract)

rhubarb compote (~450 grams), divided

Before you begin, make sure the bowl of...

Before you begin, make sure the bowl of your ice cream maker is frozen and ready to use.

Add the honey and egg yolks to a...

Add the honey and egg yolks to a heat safe bowl. Whisk until well mixed and slightly lighter in colour. Set aside.

Pour the coconut milk into a small saucepan....

Pour the coconut milk into a small saucepan. Heat on medium-high until hot but not quite boiling.

Very slowly pour the hot milk into the...

Very slowly pour the hot milk into the egg yolk mixture, whisking continuously, to temper the eggs. If this is your first time making egg custard, add a separate splash of milk and whisk before pouring in the remaining.

Once the egg-milk mixture is ready, pour it...

Once the egg-milk mixture is ready, pour it back into the saucepan. Add the vanilla.

Heat over low, stirring constantly, for about 10...

Heat over low, stirring constantly, for about 10 minutes. After this time, the custard should be thickened enough to coat the back of a wooden spoon. Don't be tempted to turn up the heat or you'll risk scrambling the eggs.

Once the custard is thickened, remove it from...

Once the custard is thickened, remove it from the heat. Cover and allow to come to room temperature, then add half the compote.

Refrigerate the custard base until chilled through, about...

Refrigerate the custard base until chilled through, about four hours.

After chilling, churn the ice cream according to...

After chilling, churn the ice cream according to machine instructions. Once churned, scoop the ice cream into a freezer-safe container or tin.

Add the remaining compote to the top of...

Add the remaining compote to the top of the ice cream in dollops, then use a spoon to swirl it in. Don't over-mix, there should be a visible swirl.

Place the ice cream into the freezer to...

Place the ice cream into the freezer to freeze fully. Thaw for 10 minutes in the refrigerator before serving.

Take your strawberry rhubarb ice cream to another level by roasting strawberries with rhubarb for an easy strawberry rhubarb compote, swirled into a vanilla no-churn ice cream!

No-Churn Roasted Strawberry-Rhubarb Ice Cream

rhubarb stems, diced

strawberries,

sugar

heavy cream, cold

sweetened condensed milk

Preheat the oven to 350 F and line a large baking sheet with parchment paper or a silicone baking mat. In a large bowl, combine the diced strawberries and rhubarb with the sugar and stir to combine. Let rest 5 minutes before spreading the mixture out evenly on the baking sheet.

Bake the mixture for 25-30 minutes or until fragrant and the fruit is tender to the touch. Scrape the fruit and juices into a large bowl and allow to cool completely.

Using an immersion blender, gently blend the mixture to your liking (optional).

Pour the heavy cream into the bowl of a stand mixer fitted with the whisk attachment, or a large bowl for use with a hand mixer. Whip the cream until stiff peaks begin to form. Fold the can of condensed milk into the whipped cream with a spatula, until just combined.

Empty half of the mixture into a freezer safe container. Drop spoonfuls of the strawberry-rhubarb puree on top of the first half of the ice cream, swirling it gently with a knife. Scrape the remainder of the whipped cream mixture into the container, smoothing the top. You may swirl the remainder of the puree on top, or save it for until the ice cream is frozen.

If using a loaf pan, place a piece of waxed paper on top of the ice cream and press gently to allow it to adhere. Freeze for at least 5-6 hours before serving. Enjoy!

This ice cream looks honestly so amazing and creamy! I'm thrilled that it requires no churning and looks this good! Have a great weekend!

Make some refreshing ice cream with delicious rhubarb!

rhubarb

organic sugar

water

cream (preferably raw (or half cream and half milk))

sea salt

vodka (optional (adding vodka

Combine rhubarb, sugar and water in a 1 quart saucepan.

Cook over low heat, stirring frequently, for 15 - 20 minutes until the rhubarb is soft.

Puree in a blender and refrigerate until completely cool.

Combine cooled rhubarb mixture, cold cream, vodka, if you are using it, and sea salt.

Pour into an ice cream maker, and churn according to manufacturer's instructions for 20 - 25 minutes.

This flavorful No Churn Rhubarb Ice Cream recipe is the perfect summer dessert. A simple rhubarb and vanilla sauce are mixed with sweetened condensed milk and fresh whipped cream for an easy frozen treat without an ice cream machine!

No Churn Rhubarb Ice Cream

salt

cornstarch

heavy whipping cream

condensed milk

vanilla extract

Add rhubarb, sugar and salt to a saucepan...

Add rhubarb, sugar and salt to a saucepan over medium-low heat and cook for 8-10 minutes. Cook until the rhubarb is broken down into a sauce. Add cornstarch and cook for another minute. Remove from heat and stir in the vanilla extract. Set aside and let cool to room temperature.

In a large bowl, begin whipping your heavy...

In a large bowl, begin whipping your heavy whipping cream in a chilled bowl using an electric hand mixer. Begin on low until the cream forms bubbles, and then increase your speed to high. Mix for about 4 minutes on high or until your cream is thick and forms stiff peaks.

After your cream is fully whipped, fold in...

After your cream is fully whipped, fold in the condensed milk. Using the hand mixer, mix on low for a few seconds until fully combined.

Using a hand whisk, fold in the rhubarb...

Using a hand whisk, fold in the rhubarb mixture and stir until the rhubarb is fully combined.

Pour the ice cream mixture in the bottom...

Pour the ice cream mixture in the bottom of a 9”x5” loaf pan. Cover and place in the freezer for 6 hours or overnight, covered tightly with cling wrap.

Remove the ice cream from the freezer a...

Remove the ice cream from the freezer a few minutes before serving.

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Rhubarb Ice Cream

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No Churn Rhubarb Ice Cream

Top 4 rhubarb ice cream recipes from across the web

The most viewed rhubarb ice cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Rhubarb Ice Cream

No-Churn Roasted Strawberry-Rhubarb...

Rhubarb Ice Cream

No Churn Rhubarb Ice Cream

The most viewed rhubarb ice cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine