Spring time means we’ll soon start seeing bright red stalks of rhubarb at farmer’s markets and grocery stores. But if it’s too early (or late) to find fresh rhubarb, frozen rhubarb works beautifully in this recipe, too. Tart, roasted rhubarb in an easy to make, creamy, no churn rhubarb ice cream makes a delicious cold treat in the spring. You’ll love the bright flavor, and the beautiful pale pink color.
If you don’t have an ice cream maker, it’s no problem, because this is a no churn ice cream recipe. All you’ll need to do is roast, puree and chill the rhubarb, then add it to a no churn ice cream base. The hardest part is waiting for your ice cream to freeze!
Looking for more rhubarb recipes? Don’t miss this rhubarb layer cake, rhubarb oatmeal bars, and strawberry rhubarb jam.
This site contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I may make a small commission if you purchase a product using those links. This in no way affects my opinion of those products and services. All opinions expressed on this site are my own.
Ingredients
- Rhubarb. Use fresh or frozen, whatever you can find. My local Sprouts carries frozen rhubarb, but I’ve never been able to find it at Kroger. Fresh rhubarb will only be in season and available between April-June.
- Granulated Sugar. When roasting the rhubarb, I sprinkle it with a little sugar to help it caramelize and deepen the flavor.
- Lemon Juice. Complements the natural tartness of the rhubarb.
- Sweetened Condensed Milk. Adds sweetness and creaminess to no churn ice cream.
- Vanilla Extract. Flavor.
- Orange Liqueur or Vodka. Because of the added moisture from the pureed rhubarb, this roasted rhubarb ice cream freezes a little harder than most no churn ice creams. Adding a tablespoon or two of alcohol can help lower the freezing point of the ice cream so it isn’t too hard.
- Heavy Whipping Cream. Adds fat and richness to homemade ice cream.
See the recipe card at the end of the post for the full ingredients list and instructions.
Instructions
Roast the Rhubarb.
- Preheat the oven to 375 F, and line a baking sheet with parchment paper (or spray the baking sheet with non-stick spray).
- Chop the rhubarb into 1/2 inch pieces, and spread it out onto the baking sheet. Sprinkle with the sugar and lemon juice.
- Roast the rhubarb until soft, and the edges are starting to caramelize, about 15-20 minutes for fresh rhubarb, and 25 minutes if the rhubarb is still frozen.
- Scrape the roasted rhubarb into a bowl. Refrigerate for 30-45 minutes, until cooled, then puree until mostly smooth.
Make the Ice Cream.
- In a large bowl, whisk together the rhubarb puree with the sweetened condensed milk, vanilla and orange liqueur.
- Separately, use an electric mixer to whip the cold heavy whipping cream until soft peaks form that hold their shape. Fold 1/3 of the whipped cream into the rhubarb mixture to loosen it up, then fold the rest of the whipped cream in until mostly combined.
- Transfer the ice cream to a lidded ice cream container/s, and freeze until firm, about 6-8 hours.
Frequently Asked Questions
Should I use fresh or frozen rhubarb to make this ice cream?
- Use fresh or frozen, whatever you can find. My local Sprouts carries frozen rhubarb, but I’ve never been able to find it at Kroger. Fresh rhubarb will only be in season and available between April-June.
Are rhubarb leaves poisonous?
- Yes, if you’re using fresh rhubarb, you should discard the leaves as they are toxic.
What does rhubarb taste like?
- Rhubarb is extremely tart, and needs to be cooked with sugar in order to be palatable. Strawberries and rhubarb are a classic pairing, as the flavors are very complimentary to each other.
Do I need to add alcohol to homemade ice cream?
- Because of the added moisture from the pureed rhubarb, this roasted rhubarb ice cream freezes a little harder than most no churn ice creams. Adding a tablespoon or two of alcohol can help lower the freezing point of the ice cream so it isn’t too hard. You can leave it out, but you’ll need to let your ice cream sit out for a few minutes to soften before you can scoop it.
You Might Also Like
Rhubarb Oatmeal Bars Rhubarb Crumble and Custard Strawberry Rhubarb Jam Cookies and Cream Ice Cream
Favorite Products
Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
Roasted Rhubarb Ice Cream (No Churn Recipe)
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Electric Mixer (Stand or Hand-Held)
Ingredients
- 12 oz rhubarb, fresh or frozen (about 3 cups chopped)
- 2 tbsp granulated sugar
- 2 tsp lemon juice
- 14 oz sweetened condensed milk
- 2 tsp vanilla extract
- 1 tbsp orange liqueur or vodka, optional
- 2 cups cold heavy whipping cream
Instructions
- Preheat the oven to 375, and line a baking sheet with parchment paper (or spray the baking sheet with non-stick spray).
- Chop the rhubarb into 1/2 inch pieces, and spread it out onto the baking sheet. Sprinkle with the sugar and lemon juice.
- Roast the rhubarb until soft, and the edges are starting to caramelize, about 15-20 minutes for fresh rhubarb, and 25 minutes if the rhubarb is still frozen.
- Scrape the roasted rhubarb into a bowl. Refrigerate for 30-45 minutes, until cooled, then puree until mostly smooth.
- In a large bowl, whisk together rhubarb puree with the sweetened condensed milk, vanilla and orange liqueur.
- Separately, use an electric mixer to whip the cold heavy whipping cream until soft peaks form that hold their shape. Fold 1/3 of the whipped cream into the rhubarb mixture to loosen it up, then fold the rest of the whipped cream in until mostly combined.
- Transfer the ice cream to a lidded ice cream container/s, and freeze until firm, about 6-8 hours.
Leave a Reply