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!

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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.