No Churn Rhubarb Ice Cream

Rhubarb Vanilla Ice Cream

Nothing says spring better than the amazing flavor of fresh rhubarb in all the desserts! From the classic rhubarb custard pie to a family favorite rhubarb streusel coffee cake, this vegetable adds a distinctive tart flavor to so many amazing sweets, including this fantastic No Churn Rhubarb Ice Cream.

Any time you use rhubarb in a recipe, it is going to be the highlighted flavor. So we kept things simple with this Rhubarb Vanilla ice cream and only used six simple ingredients. If you are lucky enough to have a rhubarb patch in your backyard, then the remaining ingredients will be readily accessible.

• rhubarb custard pie
• rhubarb streusel coffee cake

6 Simple Ingredients

● 2 cups heavy whipping cream● 14 ounce can of sweetened condensed milk● 1 teaspoon pure vanilla extract● 2 cups chopped rhubarb● ⅓ cup granulated sugar● 1 tablespoon cornstarch

Can I use Frozen Rhubarb?

If you aren’t so lucky to have a mature rhubarb patch in yours or your neighbors yard, then you will have to head to the grocery store. Some bigger stores will carry fresh rhubarb in it’s peak season, but most of the time you will need to turn to frozen rhubarb.

For this rhubarb ice cream, you don’t even need to thaw the rhubarb before using it in the recipe. If it has lots of ice build up on it, I would give it a quick rinse under warm water and pat it dry, just so you don’t add too much moisture to the recipe.

No Churn Ice Cream Recipe

Who doesn’t love ice cream on a warm day, but making homemade ice cream can feel daunting if you don’t have an ice cream maker. That is when we turn to amazing no churn ice cream recipes like this Moose Tracks ice cream.

The only equipment you need for making no churn ice cream is a loaf pan and a mixer. If you don’t have a whisk, but instead posses incredibly arm strength, you could always whip the cream by hand, but I don’t personally recommend going that route.

• Moose Tracks ice cream

Ice Cream made with Rhubarb Sauce

This Rhubarb Ice Cream uses a very simple rhubarb, sugar and vanilla sauce. If you happen to have some delicious rhubarb sauce on hand already, you can use it in place of the homemade rhubarb sauce. Just be sure it is a nice thick sauce, as you don’t want to add too much liquid to the ice cream or it can become crystalized.

• rhubarb sauce

How to Make Rhubarb Ice Cream without a Machine

Tips and Tricks for No Churn Ice Cream

This simple recipe combines six ingredients using just a couple steps. Here are a few important tips to following when making this easy dessert.

Chill your bowl and beaters before making whipped cream.

If you want your ice cream to be softer, mix in a tablespoon of liquor. The alcohol helps prevent it from freezing as solid. Triple Sec or Chambord would be great additions.

To prevent the top of your ice cream from crystalizing, cover it tightly with waxed paper or cling wrap.

Use a metal loaf pan for the ice cream to freeze faster.

Mix-Ins for Rhubarb Ice Cream

If you want to add some more flavor and texture to your homemade rhubarb ice cream, here are a few great mix-in ideas that can take it to the level!

More Amazing Rhubarb Dessert Recipes!

When rhubarb is in season you need to take full advantage of it and make all the delicious treats. Here are a few of our favorite rhubarb recipes.

Strawberry Rhubarb Crisp – This classic dessert is easy but it is always a family favorite.

Rhubarb Scones – Whether you serve them for breakfast or dessert, they are sure to be a hit!

Strawberry Rhubarb Cheesecake Bars – They start with a store bought sugar cookie mix but have the flavors of a rich and impressive dessert!

Rhubarb Honey Cupcakes – Celebrate with this moist and delicious vanilla cupcake filled with rhubarb sauce.

Strawberry Rhubarb Sorbet – For a lighter treat without any dairy, give this sorbet a try!

• rhubarb recipes
• Strawberry Rhubarb Crisp
• Rhubarb Scones
• Strawberry Rhubarb Cheesecake Bars
• Rhubarb Honey Cupcakes

Serving: 1 cup | Calories: 614 kcal | Carbohydrates: 65 g | Protein: 10 g | Fat: 36 g | Saturated Fat: 23 g | Polyunsaturated Fat: 11 g | Trans Fat: 1 g | Cholesterol: 120 mg | Sodium: 225 mg | Fiber: 1 g | Sugar: 62 g