Delicious No Churn Rhubarb Ice Cream Recipe

Why You’ll Love This Recipe

• Effortless Delight: No ice cream maker? No problem! This no churn rhubarb ice cream is incredibly easy to whip up, making it perfect for any home cook.
• Unique Flavor: The tartness of rhubarb combined with creamy sweetness creates a flavor profile that’s both refreshing and indulgent, setting it apart from traditional ice creams.
• Perfect for Any Occasion: Whether it’s a summer barbecue, a cozy family dinner, or a fancy dinner party, this ice cream is sure to impress your guests and family alike.
• Healthier Indulgence: With a balance of natural ingredients, this recipe offers a guilt-free treat that satisfies your sweet tooth without compromising on flavor.

Introduction

Are you ready to embark on a deliciously creamy adventure? If you’ve ever tasted the delightful tang of rhubarb, you know it’s a flavor that dances on your taste buds. Now, imagine that tartness transformed into a luscious, creamy ice cream that you can whip up in no time! Welcome to the world of No Churn Rhubarb Ice Cream, where simplicity meets gourmet indulgence. This recipe is not just a treat; it’s a celebration of summer flavors that will have you dreaming of sunny days and sweet delights. So grab your apron, and let’s dive into this delightful dessert!

Ingredients

• 2 cups chopped rhubarb
• ⅓ cup granulated sugar
• ¼ teaspoon salt
• 1 tablespoon cornstarch
• 2 cups heavy whipping cream
• 14 oz can sweetened condensed milk
• 1 teaspoon pure vanilla extract

Directions

1. In a medium saucepan, combine the chopped rhubarb, granulated sugar, and salt. Place it over medium-low heat.
2. Cook the mixture for about 8-10 minutes, stirring occasionally, until the rhubarb breaks down and transforms into a sauce-like consistency.
3. Once the rhubarb is softened, stir in the cornstarch and cook for an additional minute to thicken the mixture. Remove from heat and mix in the pure vanilla extract. Allow this mixture to cool to room temperature.
4. In a chilled mixing bowl, pour in the heavy whipping cream. Using an electric mixer, start on low speed until the cream becomes bubbly, then increase to high speed. Whip for about 4 minutes or until stiff peaks form.
5. Gently fold in the sweetened condensed milk into the whipped cream, mixing briefly on low speed until just combined.
6. Now, take the cooled rhubarb mixture and using a whisk, fold it into the cream mixture until fully incorporated. Be gentle to maintain the airy texture of the whipped cream.
7. Pour the combined mixture into a 9”x5” loaf pan. Cover it with plastic wrap or a lid and place it in the freezer.
8. Freeze for at least 6 hours or overnight for the best texture.
9. Before serving, remove the ice cream from the freezer a few minutes in advance to soften slightly for easier scooping.

Presentation and Serving Suggestions

When it comes to serving your No Churn Rhubarb Ice Cream, the possibilities are endless! Here are some fun and creative ways to present this delightful dessert:

• Classic Scoops: Serve generous scoops in elegant dessert bowls, topped with fresh mint leaves for a pop of color.
• Ice Cream Sandwiches: Use soft cookies or graham crackers to create delicious ice cream sandwiches. The combination of textures will be a hit!
• Rhubarb Sauce Drizzle: For an extra touch, make a quick rhubarb sauce by simmering additional rhubarb with sugar and drizzle it over the ice cream.
• Garnish with Berries: Fresh strawberries or raspberries complement the rhubarb flavor beautifully. Scatter them on top for a vibrant presentation.
• In a Cone: Scoop the ice cream into waffle cones for a fun, handheld treat that’s perfect for summer outings.

Storage and Shelf Life

Your No Churn Rhubarb Ice Cream can be stored in the freezer for up to 2 weeks. To keep it fresh, ensure it’s tightly covered with plastic wrap or a lid to prevent ice crystals from forming. If you notice any ice crystals, simply stir the ice cream before serving to restore its creamy texture.

FAQs

1. Can I use frozen rhubarb? Yes, you can use frozen rhubarb. Just thaw it and drain any excess liquid before cooking.
2. Is there a substitute for heavy cream? You can use coconut cream for a dairy-free version, but the texture may vary.
3. How can I make this recipe vegan? Substitute heavy cream with coconut cream and use a plant-based sweetened condensed milk.
4. Can I add other fruits? Absolutely! Strawberries or raspberries can be added for a mixed berry flavor.
5. What if I don’t have cornstarch? You can omit it, but the ice cream may be slightly less creamy.
6. How do I know when the ice cream is ready? It should be firm but scoopable after freezing for at least 6 hours.
7. Can I use a different sweetener? Yes, you can use honey or maple syrup, but it may alter the flavor slightly.
8. What’s the best way to serve it? Let it sit at room temperature for a few minutes before scooping for the best texture.
9. Can I make this ahead of time? Yes, it’s perfect for making ahead of time for parties or gatherings.
10. How can I make it more tart? Add a bit more rhubarb or a splash of lemon juice to enhance the tartness.