Creamy No-Churn Rhubarb Swirl Ice Cream
A luscious, dreamy no-churn ice cream featuring a tangy rhubarb swirl, perfect for summer gatherings and easy homemade dessert without an ice cream maker.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 6 hours 27 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (about 300g) rhubarb stalks, chopped into ½-inch pieces (fresh or frozen)
- ½ cup (100g) granulated sugar
- ¼ cup (60ml) water
- 1 teaspoon lemon zest (optional)
- 2 cups (480ml) heavy whipping cream, cold and fresh
- 1 can (14 oz / 396g) sweetened condensed milk
- 1 teaspoon pure vanilla extract
Instructions
- Make the rhubarb compote: Chop rhubarb stalks into ½-inch pieces. Combine with granulated sugar, water, and lemon zest if using in a medium saucepan. Simmer over medium-low heat, stirring occasionally, until rhubarb breaks down and mixture thickens slightly, about 10-12 minutes. Let cool completely.
- Whip the cream: In a chilled bowl, whip heavy cream with an electric mixer until soft peaks form, about 3-4 minutes on medium speed. Avoid overwhipping.
- Combine the base: Gently fold sweetened condensed milk and vanilla extract into the whipped cream until smooth and fluffy.
- Swirl in the rhubarb compote: Spoon half of the rhubarb compote into the cream mixture and gently fold to create a marbled effect. Pour half of the mixture into a freezer container, then dollop the remaining compote and top with the rest of the cream mixture. Use a knife or skewer to gently swirl through for a rhubarb ribbon look.
- Freeze: Cover the container with a lid or plastic wrap and freeze for at least 6 hours or overnight until firm.
- Serve: Let ice cream sit at room temperature for 5 minutes before scooping and serving.
Notes
If rhubarb compote is too watery, cook longer to reduce liquid to prevent icy texture. Fold gently to preserve airy texture and pretty swirl. Compote can be made a day ahead and chilled for better flavor and easier folding. For dairy-free version, substitute heavy cream with chilled coconut cream and sweetened condensed milk with condensed coconut milk.
Nutrition
- Serving Size: ½ cup (120g)
- Calories: 220
- Fat: 15
- Carbohydrates: 20
- Protein: 2
Keywords: no-churn ice cream, rhubarb ice cream, homemade dessert, summer dessert, easy ice cream recipe, creamy ice cream, rhubarb swirl