Description

This no-churn rhubarb ice cream is a creamy, refreshing summer dessert featuring tangy rhubarb compote swirled into a smooth vanilla base. Easy to make without an ice cream maker, it’s the perfect cool treat.

Ingredients

Units Scale

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

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Instructions

In a saucepan over medium heat, combine chopped rhubarb, granulated sugar, and lemon juice. Cook for 10–15 minutes until the rhubarb breaks down into a thick compote. Let cool completely.
In a large mixing bowl, whisk together sweetened condensed milk and vanilla extract.
In a separate chilled bowl, whip heavy cream until stiff peaks form.
Gently fold the whipped cream into the condensed milk mixture until well combined.
Swirl in the cooled rhubarb compote, creating a marbled effect.
Transfer mixture into a loaf pan or freezer-safe container and smooth the top.
Cover and freeze for at least 6 hours or overnight until firm.
Scoop and serve in cones or bowls, optionally topped with extra compote or crushed cookies.

Notes

Use very cold heavy cream for best whipping results.
Let the rhubarb compote cool fully before adding to avoid melting the base.
Store tightly covered in the freezer for up to 2 weeks.
Try adding crushed graham crackers or nuts for extra texture.

Nutrition

Serving Size: 1 serving
Calories: 285 kcal
Sugar: 28 g
Sodium: 65 mg
Fat: 18 g
Saturated Fat: 11 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 29 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 65 mg