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A scoop of roasted rhubarb ice cream in a vintage ice cream scoop.

Roasted Rhubarb Ice Cream (No Churn Recipe)

Heather Smoke
Tart, roasted rhubarb in a creamy no churn ice cream makes a delicious treat in the spring.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Freeze Time 8 hours
Total Time 8 hours 35 minutes
Course Dessert
Cuisine American
Servings2 quarts

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.
Keyword Ice Cream, No Churn Ice Cream, Rhubarb
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