Introduction: Can You Make Creamy Ice Cream Without a Machine?
Have you ever craved a scoop of creamy, fruity ice cream but thought you needed a fancy machine to make it? Guess what – you don’t! No-Churn Strawberry Rhubarb Ice Cream is a super easy way to enjoy a sweet, tangy treat right at home. But here’s the big question: How can something this simple taste so amazing? The secret is in the fresh rhubarb, zesty freeze-dried strawberries, and a few clever tricks we’ll share today. Whether you’re cooling off on a hot summer day or treating your family to a fun dessert, this recipe is quick, fun, and oh-so-yummy. Let’s get started and whip up this delicious ice cream together!
Overview: Why No-Churn Strawberry Rhubarb Ice Cream Is Special
No-Churn Strawberry Rhubarb Ice Cream is a creamy, dreamy dessert that’s bursting with sweet strawberries and tart rhubarb. Here’s why it’s so awesome:
- Amazing Flavor: Freeze-dried strawberries and rhubarb create a perfect sweet-tart balance, with a hint of vanilla and lemon for extra zing.
- No Machine Needed: No ice cream maker? No problem! This recipe uses whipped cream for a creamy texture.
- Quick Prep: Ready to freeze in about 30 minutes, with just a few hours to set.
- Easy for All: Simple steps make it great for beginners or kids with adult help.
- Healthy-ish: Rhubarb adds fiber and vitamin C, while strawberries bring antioxidants.
Time Requirement: About 30 minutes prep, plus 6 hours freezing.
Difficulty Level: Easy – perfect for new cooks or a fun family activity.
This ice cream is a summer star when rhubarb is fresh, but you can use frozen rhubarb any time. It’s a cool, refreshing treat everyone will love!
Essential Ingredients
To make No-Churn Strawberry Rhubarb Ice Cream, you’ll need a few simple ingredients. Here’s what you’ll use and why each one matters:
- Freeze-Dried Strawberries (½ cup, 8 g): Ground into a powder, they add intense strawberry flavor without extra liquid, keeping the ice cream creamy.
- Rhubarb (16 oz, 454 g, chopped): Fresh or frozen, it brings a tart, zesty taste and fiber. Chop into bite-sized pieces for even cooking.
- Granulated Sugar (1 tbsp): Sweetens the rhubarb to balance its tang.
- Water (2 tbsp): Helps cook the rhubarb into a soft, jammy texture.
- Lemon Juice (½ tsp): Brightens the filling with a fresh, citrusy kick.
- Salt (pinch + ½ tsp): Enhances all the flavors in the filling and ice cream base.
- Pure Vanilla Extract (2 tsp): Adds a warm, sweet note to the filling.
- Sweetened Condensed Milk (14 oz, 396 g can): The sweet, creamy base that makes this no-churn recipe so easy.
- Cream Cheese (2 oz, 57 g, room temperature): Adds a slight tang and smooth texture to the ice cream.
- Heavy Cream (2 cups, 480 g): Whipped to stiff peaks, it gives the ice cream its light, creamy texture.
- Pink Food Coloring (1-2 drops, optional): Adds a pretty pink hue for fun, but you can skip it.
Substitutions and Variations
- Gluten-Free: This recipe is naturally gluten-free!
- Vegan: Use coconut cream instead of heavy cream, vegan cream cheese, and a dairy-free sweetened condensed milk alternative.
- No Freeze-Dried Strawberries: Use 1 cup fresh strawberries, but cook them with the rhubarb and reduce sugar to 1 tsp to avoid excess liquid.
- No Cream Cheese: Skip it for a simpler flavor, or use mascarpone for a richer taste.
- Flavor Boost: Add 1 tsp orange zest or a splash of elderflower liqueur to the filling for a fancy twist.
These ingredients are easy to find and make a creamy, flavorful ice cream!
Step-by-Step Instructions
Let’s make No-Churn Strawberry Rhubarb Ice Cream! Follow these easy steps, and you’ll have a cool, creamy dessert in no time. I’ve added tips to make it super simple.
Step 1: Prepare the Strawberry Rhubarb Mixture
- In a food processor with a blade, process ½ cup freeze-dried strawberries until they turn into a fine powder. Set aside.
- In a medium saucepan, combine 16 oz chopped rhubarb, strawberry powder, 2 tbsp water, 1 tbsp sugar, ½ tsp lemon juice, and a pinch of salt.
- Bring to a simmer over medium heat, stirring often. Cook for 15 minutes, mashing occasionally, until the rhubarb breaks down and releases its juices, forming a thick, jammy mixture.
- Remove from heat and stir in 2 tsp vanilla extract. Let cool to room temperature (about 20 minutes).
- Optional: For smoother ice cream, blend the mixture in a food processor for a few seconds. Chunky is okay, too!
Tip: Stir frequently to prevent sticking. If using frozen rhubarb, thaw and drain well to avoid a watery mixture.
Step 2: Mix the Ice Cream Base
- In a large bowl, combine the cooled rhubarb mixture, 14 oz sweetened condensed milk, and ½ tsp salt. Stir until smooth.
Tip: Make sure the rhubarb mixture is cool to avoid curdling the condensed milk. A whisk works great for mixing!
Step 3: Whip the Cream
- In the bowl of a stand mixer with a whisk attachment, beat 2 oz room-temperature cream cheese on medium speed until smooth (about 1 minute).
- With the mixer on low, slowly add 2 cups heavy cream in a steady stream. Mix until combined.
- Increase to medium-high speed and whip until stiff peaks form, about 3-4 minutes.
Tip: No stand mixer? Use a hand mixer or whisk by hand (it’ll take longer). Chill the bowl and whisk for faster whipping.
Step 4: Combine and Fold
- Add half the whipped cream to the rhubarb-condensed milk mixture. Whisk until fully combined.
- Using a rubber spatula, gently fold in the remaining whipped cream until no streaks remain. Be gentle to keep it light and airy.
- Add 1-2 drops pink food coloring (if using) and fold gently for a pretty pink color.
Tip: Fold slowly to keep the whipped cream fluffy. Don’t overmix, or the ice cream will lose its airy texture.
Step 5: Freeze the Ice Cream
- Pour the mixture into a 9x4x4-inch Pullman loaf pan with a lid (or a similar freezer-safe container).
- Cover with the lid or plastic wrap and freeze for at least 6 hours, or up to 1 week, until firm.
Tip: A loaf pan makes scooping easy, but any metal or glass container works. Press plastic wrap directly on the surface to prevent ice crystals.
Assembly: Making It Look Irresistible
Your No-Churn Strawberry Rhubarb Ice Cream is ready to enjoy! Here’s how to make it look as good as it tastes:
- Texture: The whipped cream gives a light, creamy texture, while the rhubarb adds soft, jammy chunks (or a smooth swirl if blended).
- Color: The pink food coloring (if used) creates a pretty, summery hue. Without it, the ice cream has a natural pinkish tint from the strawberries.
- Presentation Tips:
- Scoop into bowls or cones for a classic ice cream vibe.
- Garnish with fresh strawberries, a sprinkle of freeze-dried strawberry powder, or a mint leaf for a pop of color.
- Serve in chilled glass bowls for a fancy dessert party look.
- Drizzle with a little honey or caramel for extra sweetness.
- Serving Idea: Set out a toppings bar with crushed cookies, sprinkles, or whipped cream for a fun family dessert night.
This ice cream is so creamy and colorful, everyone will want a scoop!
Storage and Make-Ahead Tips
Want to enjoy No-Churn Strawberry Rhubarb Ice Cream later or prep ahead? Here’s how to keep it fresh:
- Storing Leftovers:
- Store in the freezer in a covered container (like the Pullman pan) for up to 1 week.
- Press plastic wrap directly on the surface before covering to prevent ice crystals.
- For longer storage, transfer to an airtight freezer-safe container for up to 1 month.
- Serving:
- Let the ice cream sit at room temperature for 5-10 minutes to soften for easy scooping.
- Tip: Dip your ice cream scoop in warm water for smoother scoops.
- Make-Ahead:
- Prepare the rhubarb mixture up to 2 days ahead and store in the fridge. Stir in vanilla just before mixing with condensed milk.
- Make the full ice cream base, pour into the pan, and freeze up to 1 week ahead.
- For a party, scoop into individual cups and refreeze for easy serving.
These tips make this ice cream perfect for planning ahead or enjoying leftovers!
Recipe Variations
Get creative with No-Churn Strawberry Rhubarb Ice Cream! Here are some fun twists:
- Blueberry-Rhubarb Ice Cream: Swap freeze-dried strawberries for freeze-dried blueberries for a different berry flavor.
- Lemon-Rhubarb Ice Cream: Skip strawberries and add 1 tbsp lemon zest to the rhubarb mixture for a tart, zesty treat.
- Chocolate Swirl: Fold in ¼ cup melted dark chocolate after mixing the whipped cream for a rich swirl.
- Cookie Crunch: Add ½ cup crushed shortbread or graham crackers for a crunchy texture.
- Tropical Twist: Replace strawberries with mango puree and add 1 tsp coconut extract.
- Vegan Version: Use the vegan substitutions listed above for a dairy-free treat.
These variations keep the recipe exciting and let you play with flavors!
Conclusion: Time to Scoop Your No-Churn Strawberry Rhubarb Ice Cream!
You did it – you made No-Churn Strawberry Rhubarb Ice Cream that’s creamy, tangy, and totally delicious! This easy dessert is perfect for hot summer days, family gatherings, or a sweet treat any time. With its sweet-tart flavor and no-fuss prep, it’s sure to make everyone happy. Don’t be afraid to try a variation or add your own spin – making ice cream is all about having fun! Scoop it into bowls, share it with friends, or enjoy a quiet moment with a cone. Let me know in the comments how your ice cream turned out – I can’t wait to hear about it!
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No-Churn Strawberry Rhubarb Ice Cream
Description
Have you ever craved a scoop of creamy, fruity ice cream but thought you needed a fancy machine to make it? Guess what – you don’t! No-Churn Strawberry Rhubarb Ice Cream is a super easy way to enjoy a sweet, tangy treat right at home. But here’s the big question: How can something this simple taste so amazing? The secret is in the fresh rhubarb, zesty freeze-dried strawberries, and a few clever tricks we’ll share today
Ingredients
To make No-Churn Strawberry Rhubarb Ice Cream, you’ll need a few simple ingredients. Here’s what you’ll use and why each one matters:
-
Freeze-Dried Strawberries (½ cup, 8 g): Ground into a powder, they add intense strawberry flavor without extra liquid, keeping the ice cream creamy.
-
Rhubarb (16 oz, 454 g, chopped): Fresh or frozen, it brings a tart, zesty taste and fiber. Chop into bite-sized pieces for even cooking.
-
Granulated Sugar (1 tbsp): Sweetens the rhubarb to balance its tang.
-
Water (2 tbsp): Helps cook the rhubarb into a soft, jammy texture.
-
Lemon Juice (½ tsp): Brightens the filling with a fresh, citrusy kick.
-
Salt (pinch + ½ tsp): Enhances all the flavors in the filling and ice cream base.
-
Pure Vanilla Extract (2 tsp): Adds a warm, sweet note to the filling.
-
Sweetened Condensed Milk (14 oz, 396 g can): The sweet, creamy base that makes this no-churn recipe so easy.
-
Cream Cheese (2 oz, 57 g, room temperature): Adds a slight tang and smooth texture to the ice cream.
-
Heavy Cream (2 cups, 480 g): Whipped to stiff peaks, it gives the ice cream its light, creamy texture.
-
Pink Food Coloring (1-2 drops, optional): Adds a pretty pink hue for fun, but you can skip it.
Substitutions and Variations
-
Gluten-Free: This recipe is naturally gluten-free!
-
Vegan: Use coconut cream instead of heavy cream, vegan cream cheese, and a dairy-free sweetened condensed milk alternative.
-
No Freeze-Dried Strawberries: Use 1 cup fresh strawberries, but cook them with the rhubarb and reduce sugar to 1 tsp to avoid excess liquid.
-
No Cream Cheese: Skip it for a simpler flavor, or use mascarpone for a richer taste.
-
Flavor Boost: Add 1 tsp orange zest or a splash of elderflower liqueur to the filling for a fancy twist.
These ingredients are easy to find and make a creamy, flavorful ice cream!
Instructions
Let’s make No-Churn Strawberry Rhubarb Ice Cream! Follow these easy steps, and you’ll have a cool, creamy dessert in no time. I’ve added tips to make it super simple.
Step 1: Prepare the Strawberry Rhubarb Mixture
-
In a food processor with a blade, process ½ cup freeze-dried strawberries until they turn into a fine powder. Set aside.
-
In a medium saucepan, combine 16 oz chopped rhubarb, strawberry powder, 2 tbsp water, 1 tbsp sugar, ½ tsp lemon juice, and a pinch of salt.
-
Bring to a simmer over medium heat, stirring often. Cook for 15 minutes, mashing occasionally, until the rhubarb breaks down and releases its juices, forming a thick, jammy mixture.
-
Remove from heat and stir in 2 tsp vanilla extract. Let cool to room temperature (about 20 minutes).
-
Optional: For smoother ice cream, blend the mixture in a food processor for a few seconds. Chunky is okay, too!
Tip: Stir frequently to prevent sticking. If using frozen rhubarb, thaw and drain well to avoid a watery mixture.
Step 2: Mix the Ice Cream Base
-
In a large bowl, combine the cooled rhubarb mixture, 14 oz sweetened condensed milk, and ½ tsp salt. Stir until smooth.
Tip: Make sure the rhubarb mixture is cool to avoid curdling the condensed milk. A whisk works great for mixing!
Step 3: Whip the Cream
-
In the bowl of a stand mixer with a whisk attachment, beat 2 oz room-temperature cream cheese on medium speed until smooth (about 1 minute).
-
With the mixer on low, slowly add 2 cups heavy cream in a steady stream. Mix until combined.
-
Increase to medium-high speed and whip until stiff peaks form, about 3-4 minutes.
Tip: No stand mixer? Use a hand mixer or whisk by hand (it’ll take longer). Chill the bowl and whisk for faster whipping.
Step 4: Combine and Fold
-
Add half the whipped cream to the rhubarb-condensed milk mixture. Whisk until fully combined.
-
Using a rubber spatula, gently fold in the remaining whipped cream until no streaks remain. Be gentle to keep it light and airy.
-
Add 1-2 drops pink food coloring (if using) and fold gently for a pretty pink color.
Tip: Fold slowly to keep the whipped cream fluffy. Don’t overmix, or the ice cream will lose its airy texture.
Step 5: Freeze the Ice Cream
-
Pour the mixture into a 9x4x4-inch Pullman loaf pan with a lid (or a similar freezer-safe container).
-
Cover with the lid or plastic wrap and freeze for at least 6 hours, or up to 1 week, until firm.
Tip: A loaf pan makes scooping easy, but any metal or glass container works. Press plastic wrap directly on the surface to prevent ice crystals.
FAQs
Q: Can I use fresh strawberries instead of freeze-dried?
A: Yes, but cook 1 cup fresh strawberries with the rhubarb and reduce sugar to 1 tsp to avoid excess liquid. Blend for a smoother texture if desired.
Q: What are the health benefits of this ice cream?
A: Rhubarb is high in fiber and vitamin C, while strawberries (even freeze-dried) add antioxidants. The cream provides calcium, making this a tasty, balanced treat!
Q: Why is my ice cream icy?
A: Icy texture can happen if the mixture isn’t whipped enough or if ice crystals form. Whip to stiff peaks and cover tightly before freezing.
Q: Can I make this for a big group?
A: Double the recipe and use a larger container (like a 9×13-inch pan). Freeze for 8 hours to ensure it sets.
Q: How do I keep it creamy?
A: Whip the cream to stiff peaks, fold gently, and store with plastic wrap pressed on the surface to prevent ice crystals.