No Churn Rhubarb Ice Cream

This No Churn Rhubarb Ice Cream is a creamy, tangy-sweet frozen dessert featuring a marbled swirl of fresh rhubarb compote in a velvety vanilla base. With no ice cream maker needed, this effortless recipe is the perfect way to cool down during the warm months.

Why You’ll Love This Recipe

Rhubarb lovers and ice cream fans alike will fall for this no churn rhubarb ice cream. It’s simple to prepare, doesn’t require special equipment, and delivers gourmet flavor with every spoonful. The tartness of the rhubarb balances beautifully against the rich, smooth vanilla cream, creating a refreshing and unique frozen treat. Ideal for summer picnics, backyard dinners, or anytime you crave something cold and delicious, this recipe is as practical as it is indulgent.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 cups rhubarb, chopped
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice
• 1 can (14 oz) sweetened condensed milk
• 2 teaspoons vanilla extract
• 2 cups heavy whipping cream, cold

Directions

1. Make the Rhubarb Compote
   • In a saucepan over medium heat, combine chopped rhubarb, sugar, and lemon juice.
   • Cook for 10–15 minutes, stirring occasionally, until the rhubarb breaks down into a thick, jammy compote.
   • Remove from heat and let cool completely.
2. Prepare the Ice Cream Base
   • In a large mixing bowl, whisk together sweetened condensed milk and vanilla extract until well blended.
3. Whip the Cream
   • In a separate chilled bowl, whip the heavy cream using a mixer until stiff peaks form.
4. Combine
   • Gently fold the whipped cream into the sweetened condensed milk mixture until fully combined and smooth.
5. Add Rhubarb Swirl
   • Gently swirl the cooled rhubarb compote into the mixture, creating marbled streaks.
6. Freeze
   • Transfer the mixture into a loaf pan or freezer-safe container. Smooth the top with a spatula.
   • Cover and freeze for at least 6 hours or overnight until firm.
7. Serve
   • Scoop and enjoy in bowls or cones. Optionally top with extra compote or crushed cookies for added texture.

Servings and timing

Servings: 8 servings
Prep Time: 20 minutes
Chill Time: 6 hours
Total Time: 6 hours 20 minutes
Calories per serving: Approximately 285 kcal

Variations

• Strawberry Rhubarb: Add 1/2 cup chopped strawberries to the compote for a classic flavor combo.
• Coconut Base: Replace half the whipping cream with full-fat coconut cream for a tropical twist.
• Honey Sweetened: Substitute honey for sugar in the compote for a more floral flavor.
• Crumble Topping: Top with crushed graham crackers or shortbread for a rhubarb crisp-style finish.
• Raspberry Swirl: Mix in raspberry puree for a tangy berry-rhubarb blend.

Storage/Reheating

Store in a tightly covered container in the freezer for up to 2 weeks.
Let sit at room temperature for 5–10 minutes before scooping for easier serving.
Avoid repeated thawing and refreezing to preserve the creamy texture.

FAQs

Can I use frozen rhubarb?

Yes, thaw and drain it before cooking to prevent excess water in the compote.

Does it taste too tart?

Not at all—the sweetened condensed milk and whipped cream mellow the rhubarb’s tartness beautifully.

Do I need an ice cream maker?

No, this is a no churn recipe—just mix, freeze, and enjoy.

Can I make it dairy-free?

Yes, use dairy-free whipping cream and coconut condensed milk.

How long does it take to freeze?

At least 6 hours, but overnight is best for a scoopable consistency.

Will it be creamy like churned ice cream?

Yes, thanks to the whipped cream, it’s rich, smooth, and creamy without churning.

Can I make the compote ahead of time?

Absolutely. It can be stored in the fridge for up to 3 days before using.

How do I get a perfect swirl?

Drop spoonfuls of the compote over the ice cream base and drag a knife through gently in a zigzag pattern.

What if I don’t like rhubarb?

You can substitute with another fruit compote like blueberry, cherry, or peach.

Can I add mix-ins?

Yes, chopped white chocolate, crushed cookies, or nuts add fun texture and flavor.

Conclusion

No Churn Rhubarb Ice Cream is a delightful way to showcase rhubarb’s tangy charm in a cool, creamy dessert. Its beautiful marbled appearance and irresistible flavor make it a standout summer treat, while the no-churn method keeps it stress-free. Whether served in cones, bowls, or topped with extra fruit, this frozen delight is destined to become a seasonal favorite.

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