No Churn Rhubarb Ice Cream
This delightful blend of tart rhubarb and creamy sweetness is irresistible!
Ingredients
- 2 cups chopped rhubarb
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- 1 tablespoon cornstarch
- 2 cups heavy whipping cream
- 14 oz sweetened condensed milk
- 1 teaspoon pure vanilla extract
Instructions
- In a saucepan, combine rhubarb, sugar, and salt over medium-low heat. Cook for 8-10 minutes until rhubarb breaks down into a sauce.
- Stir in cornstarch and cook for another minute. Remove from heat and mix in vanilla extract. Let cool to room temperature.
- In a chilled bowl, whip heavy cream with an electric mixer on low until bubbly, then increase to high for about 4 minutes until stiff peaks form.
- Gently fold in condensed milk and mix briefly on low until combined.
- Using a whisk, fold in the rhubarb mixture until fully incorporated.
- Pour into a 9”x5” loaf pan, cover, and freeze for 6 hours or overnight.
- Remove from the freezer a few minutes before serving.
Notes
Enjoy this refreshing treat on a hot summer day!
