Desserts Ice Cream + Frozen Spring Summer

Strawberry Rhubarb No-Churn Ice Cream

Wednesday, May 9, 2012

It’s quiet here in this house; words are flitting past me in the silence and I can’t quite catch them.

I’m actually eating this rhubarb ice cream while I sit here, trying to write of it’s glory: to capture tart! and sweet! and creamy! with eloquence and creativity. But this sly dessert wants all my attention; we’ve locked eyes now, and it doesn’t care about adjectives.

Making Rhubarb Ice cream

The condensed milk in this no-churn recipe balances the tartness of the rhubarb. The strawberry also adds some sweetness and a shade of pink. This easy, homemade ice cream is smooth, creamy, and rich. And you won’t find these amazing flavors in the grocery store.

So I’ll leave you with this poem I stumbled upon tonight, hoping it will make up for my feeble attempt at posting.

Rhubarb
Like rhubarb hunkering down
drowned in Autumn straw
content now to explore
the rich deep earth
below
a surface snow
of bitter times.

Roused by warmer climes
it will emerge
in surging tender, greening-pink
drinking in the new
sublime
sun kissing brink
of fresh beginning.
-Marigold

More No-Churn Ice Cream Recipes

strawberry rhubarb ice cream in a dish with gold spoon

No-Churn Strawberry Rhubarb Ice Cream

Servings: 10 servings
Prep Time: 15 minutes
The condensed milk in this no-churn ice cream recipe balances the tartness of the rhubarb. The strawberry also adds some sweetness and a beautiful shade of pink. Homemade ice cream has never been easier!
Sarah Kieffer
5 from 1 vote
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Ingredients

  • 1/2 cup [8 g] freeze-dried strawberries
  • 16 oz [454 g] rhubarb fresh or frozen, chopped into bite-sized pieces
  • 2 tablespoons water
  • 1 tablespoon granulated sugar
  • Pinch salt
  • 1/2 teaspoon lemon juice
  • 2 teaspoons pure vanilla extract
  • One 14 oz [396 g] can sweetened condensed milk
  • 1/2 teaspoon salt
  • 2 oz [57 g] cream cheese at room temperature
  • 2 cups [480 g] heavy cream
  • 1 to 2 drops pink food coloring optional

Instructions

  • In a bowl of a food processor fitted with a blade, process the freeze-dried strawberries until they reduce to a powder.
  • Bring the rhubarb, freeze-dried strawberry powder, water, sugar, lemon juice, and salt to a simmer in a medium saucepan over medium heat. Cook, stirring frequently, and mashing until the rhubarb has broken down and released their juices, about 15 minutes. Remove from the heat and stir in the vanilla. Let cool to room temperature. (For a smoother ice cream, you can blend the broken down mixture in a food processor for a few seconds. I didn’t mind the fruit chunks in mine).
  • In a large bowl, combine the sweetened condensed milk, rhubarb mixture, and salt.
  • In the bowl of a stand mixer fitted with a whisk, beat the cream cheese on medium speed until smooth. Turn the mixer to low speed and add the heavy cream in a slow, steady stream, mixing until combined. Increase the speed to medium-high and whisk until stiff peaks from, 3 to 4 minutes. Add half of the whipped cream mixture to the sweetened condensed milk mixture and whisk until completely combined.
  • Using a rubber spatula, gently fold the remaining whipped cream mixture until no streaks remain. Add a few drops of pink food coloring if desired. Pour into a 9 by 4 by 4 in [23 by 10 by 10 cm] Pullman loaf pan with a lid and freeze until firm, 6 hours, or up to 1 week.
  • Reply
    Heather E.
    Friday, June 4, 2021 at 11:50 am

    Hi Sarah, Just two weeks ago I made the no-churn rhubarb ice cream recipe from your site that this new recipe seems to have replaced. I promised to make it again for a party this weekend. Do you have the old recipe still? I searched the blog but cannot find it. I like the use of brown sugar and no strawberry. I also was looking to make the oatmeal topping this time. So sad to see that one go. My whole family really enjoyed it!

  • Reply
    Nancy L.
    Saturday, May 29, 2021 at 10:31 am

    Any substitute for freeze-dried strawberries for your fans here in Canada?

  • Reply
    Lisa
    Saturday, May 14, 2016 at 9:58 am

    Where do you add the vanilla extract? It states it as an ingredient, but no where in the directions does it state adding it, that I see?

    • Reply
      Sarah
      Sunday, May 15, 2016 at 1:57 pm

      Hi Lisa – sorry about that! I’ve added the extract into the directions.

  • Reply
    Chaya & Sara
    Friday, January 3, 2014 at 11:33 am

    this ice cream looks lovely and we can’t wait to make it in spring! just a question- do you know of any good substitutes for sweetened condensed milk? thank you!

    • Reply
      Sarah
      Saturday, January 4, 2014 at 9:04 am

      Hello! I don’t know of a good substitute offhand, sadly. The sweetened condensed milk adds both sweetness and more milk to the ice cream, which gives it its richness and consistency. Are you looking for a non-dairy alternative?

  • Reply
    Nicole @InfiniteLittlePleasures
    Thursday, May 23, 2013 at 9:06 am

    This sounds perfect for the summer! Thanks for the recipe 🙂 I featured it in my blogpost here: http://infinitelittlepleasures.blogspot.com/2013/05/i-scream-you-scream-we-all-scream-for.html

  • Reply
    Emma Galloway
    Saturday, May 18, 2013 at 5:53 am

    Yum! I love rhubarb anything 🙂

  • Reply
    thelittleloaf
    Friday, May 17, 2013 at 11:04 am

    Beautiful new photos Sarah 🙂

  • Reply
    hermes bag outlet
    Saturday, December 29, 2012 at 3:44 am

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  • Reply
    Brenda @ a farmgirl's dabbles
    Saturday, May 19, 2012 at 3:18 am

    This sounds so lovely, especially with the oatmeal streusel!! We just enjoyed a bowl of vanilla ice cream with some strawberries and rhubarb syrup. Rhubarb dessert is hard to beat!

  • Reply
    Sacha
    Saturday, May 12, 2012 at 2:27 pm

    I like to eat as I write, too. The poem is lovely. Rhubarb is almost too interesting to handle. I look forward to it every year and treat if very simply. I love that there is a little brown sugar in the ice cream, and that streusel sounds like the perfect topper!

  • Reply
    Jennifer (Delicieux)
    Saturday, May 12, 2012 at 12:24 am

    What a gorgeous poem to go with your beautiful dreamy ice cream. I don’t think I’ve ever tried rhubarb ice cream, in fact I wasn’t a rhubarb lover until a few years ago, but now I love it.

    • Reply
      vanilla bean blog
      Saturday, May 12, 2012 at 2:03 am

      Thank you Jennifer. And I’m glad I found you on Twitter today! Your blog is lovely.

  • Reply
    Em (Wine and Butter)
    Thursday, May 10, 2012 at 3:42 pm

    I also love ice cream that is still slightly soft. Yay for rhubarb season!

    • Reply
      vanilla bean blog
      Saturday, May 12, 2012 at 2:03 am

      It’s the best that way! And yes, rhubarb season is the best.

  • Reply
    tothet2
    Thursday, May 10, 2012 at 2:09 am

    Hi there, thanks for the post! I’m always on the lookout for ice cream recipes with no machine required. Plus, I like they way you styled your last photo with the spoon and brown streusel scattered across the white table.

    • Reply
      vanilla bean blog
      Saturday, May 12, 2012 at 2:03 am

      Thank you! I have an ice cream maker, but barely use it any more now that I discovered this no-churn recipe.

  • Reply
    Kasey
    Thursday, May 10, 2012 at 1:02 am

    Rhubarb doesn’t get enough love! If I had this bowl of ice cream in front of me, I’d be pretty quiet, too. And that’s totally ok.

    • Reply
      vanilla bean blog
      Saturday, May 12, 2012 at 2:02 am

      sometimes blog posts are impossible. I find the food can speak for itself. 🙂

  • Reply
    my little celebration
    Wednesday, May 9, 2012 at 1:31 pm

    I think I’m in love.

  • Reply
    thelittleloaf
    Wednesday, May 9, 2012 at 1:04 pm

    There’s nothing better than sitting down to write a blog post while tasting the food in question – immediate inspiration! I wish I was sitting at my laptop now with a bowl of this gorgeous ice cream instead of at my desk at work! The streusel topping looks lovely too – like a summery rhubarb crumble 🙂

    • Reply
      vanilla bean blog
      Saturday, May 12, 2012 at 2:01 am

      I agree – it helps to eat while one writes. I’d bring you some if I could.

  • Reply
    london bakes
    Wednesday, May 9, 2012 at 9:14 am

    What an apt poem, just beautiful along side this ice cream. Although I don’t have an ice cream maker, I love making ice cream at home. The flavours just seem so wonderful and fresh.

    • Reply
      vanilla bean blog
      Saturday, May 12, 2012 at 2:01 am

      Thank you Kathryn. I always appreciate your encouragement and kind comments.

  • Reply
    Kris @ Munchin with Munchkin
    Wednesday, May 9, 2012 at 3:03 am

    This looks incredible Sarah! Apparently it was more than just a taco night for you! Wish I had a bowl of this ice cream right now.

    • Reply
      vanilla bean blog
      Saturday, May 12, 2012 at 2:00 am

      Thank you Kris! We did have some of this after tacos. 😉

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