Try This Amazing Rhubarb Ice Cream Recipe

Sharing is caring!

And You Don't Need An Ice Cream Freezer

I've wanted to try a rhubarb ice cream recipe for a long time, but my ice cream freezer is very old, and I am never sure if I can trust it to hold up until the end of a batch! When I found this recipe for rhubarb ice cream I could make without churning, I wasted no time making my first batch.

Rhubarb is an all-or-nothing crop. It is one of the first things to push up from the ground in the spring. It grows like mad for a while, and it seems there will be no end in sight! During this stage, it is important to remove any seed heads promptly so the plant will direct its energy to produce new stalks and leaves.

If you keep pulling rhubarb, it will keep producing; if you have too much, it's very easy to freeze rhubarb! You can use it just like fresh and enjoy tasty rhubarb recipes all winter long!

Rhubarb recipes pop up all over every spring, and the tall stalks are used for everything from martinis to ice cream to crisps, cobblers, and puddings. I've made many wonderful treats with rhubarb, but I was really excited to try this rhubarb ice cream recipe!

I have a big, productive rhubarb patch, but my rhubarb is the green variety. Rhubarb can range in color from green to pink to red. The color does not indicate ripeness or sweetness like it does with other fruits.

Many people prefer red rhubarb because it is so pretty, but I think my ice cream has a lovely, delicate look that speaks spring to me as much as tulips and lilacs do!

How To Make This Rhubarb Ice Cream Recipe

You will whip heavy cream for this recipe, so start by putting your bowl and beaters or whip attachment in the freezer. You want it to be ice cold so the cream whips quickly and well.

Next, chop four cups of rhubarb. You can use fresh or frozen rhubarb for this recipe, and both will yield equally great results! Defrost and drain excess liquid from frozen rhubarb.

Put the rhubarb in a saucepan with one cup of sugar and simmer it for about ten minutes until it gets soft and falls apart. The liquid will form as the rhubarb cooks. Set it aside to cool completely.

Combine the sweetened condensed milk, vanilla, and salt in a large bowl, then fold in the cooled rhubarb. Set that aside while you whip the cream.

Grab that bowl and beaters out of the freezer and whip the cream until it forms stiff peaks. Fold about half of the whipped cream into the rhubarb mixture and blend it well.

Then, fold in the remaining whipped cream and pour it into a pan to freeze. Be sure to lick the beaters; never miss an opportunity! A standard nine-by-five-three-inch metal loaf pan is about the perfect size for the batch! Cover the pan lightly with plastic film and freeze it for at least eight hours or, better yet, overnight.

Scooping this yummy ice cream from the metal pan made me think of a fancy gelato shop! This rhubarb ice cream recipe makes an ice cream that is not very sweet but quite rich, so a smallish serving was very satisfying!

I think it would be amazing with pound cake and strawberries or even topped with homemade strawberry-rhubarb ice cream topping because I don't think you can ever have too much rhubarb in the spring, can you?

Yield: YIELD: 15 SERVINGS

No-Churn Rhubarb Ice Cream

Print

This recipe is for easy homemade rhubarb ice cream without using an ice cream freezer. You can use fresh or frozen rhubarb with great results.

Prep Time 15 minutes

Cook Time 10 minutes

Additional Time 8 hours

Total Time 8 hours 25 minutes

Ingredients

• 4 cups chopped rhubarb, fresh or frozen
• 1 cup sugar
• One ten oz. can of sweetened condensed milk
• 3 cups heavy cream, very cold
• 1 tsp. vanilla extract
• Pinch of salt

Instructions

1. Place a bowl and a whip attachment or beaters in the freezer to chill until you are ready to whip the cream.
2. Put the rhubarb in a small saucepan with the sugar. Simmer it for about ten minutes until the rhubarb is very soft and falls apart.
3. Set the rhubarb aside to cool completely.
4. Whisk the condensed milk, salt, and vanilla together in a large bowl, then fold in the cooled rhubarb.
5. Use the chilled bowl and beaters to whip the heavy cream until it forms stiff peaks.
6. Fold part of the whipped cream into the rhubarb mixture and blend it well, then fold in the remaining whipped cream.
7. Put the mixture into a standard 9"x 5" x3" loaf pan.
8. Cover lightly with plastic film and freeze overnight or at least 8 hours.

I am crazy about rhubarb, and until recently, I didn't know rhubarb doesn't grow well in every part of the United States! Rhubarb requires cold winters to thrive which somehow makes it easier to bear our freezing cold winter nights. (Sort of.)

Frozen rhubarb is widely available in stores now so you don't have to fear missing out on some of these amazing recipes.

Rhubarb makes wonderful Strawberry Rhubarb Jam, Swirled Rhubarb Dessert, and amazing Rhubarb Custard Pie. That's not all! Type rhubarb in the search bar to find more great rhubarb recipes and watch for new ones this season!

If you liked this recipe, you are my people! Please share it on your social media accounts, such as Facebook, Instagram, Pinterest, and Twitter! It would sure tickle me, and I would be ever so grateful!

If you haven't already, please look for me on Facebook and Pinterest. I share easy, delicious, family-friendly recipes there every week!

Sharing is caring!