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Creamy No-Churn Strawberry Rhubarb Swirl Ice Cream

no-churn strawberry rhubarb ice cream - featured image
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A creamy, easy no-churn ice cream featuring a tangy rhubarb compote and sweet strawberry swirls, perfect for summer gatherings without the need for an ice cream maker.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream
  • 1 can (14 oz / 396 g) sweetened condensed milk
  • 1 cup (150 g) fresh strawberries, hulled and sliced
  • 1 cup (120 g) fresh rhubarb, chopped
  • 1/4 cup (50 g) sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • Pinch of salt

Instructions

  1. Prepare the rhubarb compote: In a medium saucepan, combine chopped rhubarb, sugar, and lemon juice. Cook over medium heat, stirring occasionally, for 8-10 minutes until rhubarb softens and breaks down into a chunky compote. Remove from heat and let cool completely. Optionally, press through a fine mesh strainer for a smoother texture.
  2. Whip the cream: In a large mixing bowl, whip heavy cream with an electric mixer until soft peaks form, about 3-4 minutes on medium-high speed. Avoid overwhipping.
  3. Mix the base: In another bowl, combine sweetened condensed milk, vanilla extract, and a pinch of salt. Gently fold in the whipped cream using a spatula until fully incorporated and smooth.
  4. Prepare the strawberries: Toss sliced strawberries lightly with a teaspoon of sugar and let macerate for 10 minutes.
  5. Assemble the ice cream: In a loaf pan or freezer-safe container, spoon a layer of the creamy base. Add dollops of rhubarb compote and a few strawberry slices. Repeat layering until all components are used, finishing with the creamy base on top.
  6. Create the swirl: Use a butter knife or skewer to gently swirl the rhubarb compote and strawberries through the creamy base to create a marbled effect without fully mixing.
  7. Freeze: Cover the container with a lid or plastic wrap and freeze for at least 6 hours or overnight until firm.
  8. Serve: Let ice cream sit at room temperature for 5 minutes before scooping. Scoop into bowls or cones and enjoy.

Notes

Do not overwhip the cream to avoid grainy texture. Cook rhubarb gently to prevent bitterness. Use a metal loaf pan for faster freezing and smoother texture. Let compote cool completely before layering to maintain creaminess. For dairy-free version, substitute heavy cream with full-fat coconut cream and sweetened condensed milk with dairy-free alternative.

Nutrition

Keywords: no-churn ice cream, strawberry rhubarb ice cream, easy summer dessert, no ice cream maker, creamy ice cream, fruit swirl ice cream

Find it online: https://lenatable.com/creamy-no-churn-strawberry-rhubarb-swirl-ice-cream-recipe-easy-and-delicious/