No-Churn Rhubarb Swirl Ice Cream ☀️
Enjoy this refreshing, easy, and healthy summer treat!
Ingredients
- 2 cups chopped rhubarb
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
- 2 cups heavy whipping cream well-chilled
- 1 can sweetened condensed milk 14-ounce
- 1 teaspoon pure vanilla extract
Instructions
- 1. Prepare the Rhubarb Sauce: In a medium saucepan, combine the chopped rhubarb, granulated sugar, and salt. Cook over medium-low heat for 8-10 minutes, stirring occasionally, until the rhubarb has softened and broken down into a sauce-like consistency. Stir in the cornstarch and continue cooking for another minute until the sauce thickens slightly. Remove from heat, then mix in the vanilla extract. Set aside and allow this vibrant sauce to cool completely to room temperature before moving to the next step – a cool sauce prevents melting the whipped cream!
- 2. Whip the Cream to Perfection: Grab a large, chilled mixing bowl and your electric hand mixer or stand mixer. Pour in the cold heavy whipping cream. Start whipping on low speed until small bubbles form, then increase the speed to high. Continue mixing for about 4 minutes until the cream is thick, fluffy, and forms beautiful stiff peaks.
- 3. Fold in the Sweetness: Gently fold the entire can of sweetened condensed milk into your whipped cream. After folding, briefly mix on low speed with your electric mixer for just a few seconds to ensure it's fully combined without deflating the airy cream.
- 4. Swirl the Rhubarb Magic: Now, carefully pour your cooled rhubarb sauce into the cream mixture. Using a hand whisk or spatula, gently fold and swirl the rhubarb sauce throughout the ice cream base until it's evenly distributed, creating a lovely light pink hue and delicious flavor.
- 5. Freeze to Firmness: Carefully spoon the entire ice cream mixture into a 9"x5" loaf pan. Cover the pan tightly with cling wrap, pressing the wrap directly onto the surface of the ice cream to prevent any ice crystals from forming. Place the pan in the freezer for at least 6 hours, or ideally, overnight, until the ice cream is firm and perfectly scoopable.
- 6. Scoop and Savor: When you're ready to enjoy, remove the homemade rhubarb ice cream from the freezer a few minutes before serving to allow it to soften just slightly. Scoop generously and enjoy this refreshing, easy, and healthy summer treat!
Notes
Nutrition Information (per 1 cup serving): Calories: 614 kcal, Total Carbs: 65g, Net Carbs: 64g, Fats: 36g, Protein: 10g.
