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Roasted Rhubarb Ice Cream (No Churn)

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Incredibly delicious and will leave you wanting more. This Roasted Rhubarb Ice Cream is a simple no churn delight! You will love this!
 

British Rhubarb Season

Rhubarb is such a delicious British fruit that grows between April and June. Each year I get an abundance of rhubarb from both my parents and Mr Curly’s Nan.

Rhubarb plants seem to be relatively easy to keep happy because each year I get given loads of it! 

Obviously this is amazing, but it means I need to keep coming up with ways to use it! I already have my Oaty Rhubarb & Port Crumble, Rhubarb & Vanilla Cake and Rhubarb Crumble Muffins.

So building on from these came my Roasted Rhubarb Ice Cream. 

Why roast the rhubarb?

You may not have heard of roasting rhubarb (unless you’ve seen my Rhubarb & Vanilla Cake or Rhubarb Crumble Muffins).

I really love roasting rhubarb because it enhances the flavour and makes it even more delicious. It also helps remove some of the excess liquid which you wouldn’t really want in your ice cream. 

Do you like thick and creamy ice cream?

If you like your ice cream thick and creamy then this Roasted Rhubarb Ice Cream is for you. It is incredibly indulgent and delicious. If you prefer a slightly lighter ice cream, this might be a bit rich for you. 

What is no churn ice cream?

No churn ice cream is ice cream that doesn’t require an ice cream maker to make it.

I have so many kitchen gadgets, but I don’t have room for them all! I don’t have an ice cream maker so I make no churn ice creams.

As the name suggests, no churn ice cream needs mixing together and then leaving in the freezer to freeze. No other steps are needed. So simple!

Why no churn ice cream is amazing

No churn ice cream is amazing for a two reasons. It is easy to make and  only needs two ingredients. It really is as simple as whisking together the double cream and condensed milk. 

You then add the roasted rhubarb to make it even more delicious. Then put it in the freezer overnight and as if by magic you will have an amazingly creamy Roasted Rhubarb Ice Cream.

How to store the ice cream and how long can you keep it for?

If I was making this not to be photographed, I would tip the ice cream into a Tupperware container to freeze. Make sure your container has a 2lb (roughly 900ml) capacity.

You can also make it in a loaf tin like I did for these photos. Just make sure you cover it tightly with cling film before putting it in the freezer. 

Unlike shop bought ice cream, homemade ice cream needs to be eaten more quickly. I would recommend eating this Roasted Rhubarb Ice Cream within 2-3 weeks of making it.

If you leave it much longer than this, it might start to crystallise which would change the texture. 

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5 from 9 votes
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Roasted Rhubarb Ice Cream

Incredibly delicious and will leave you wanting more. This Roasted Rhubarb Ice Cream is a simple no churn delight! You will love this!

Course Dessert
Cuisine British, International
Keyword Rhubarb, Ice Cream, No Churn
Prep Time 30 minutes
Cook Time 25 minutes
Freeze time 12 hours
Total Time 12 hours 55 minutes
Servings 12
Calories 323 kcal
Author Curly

Ingredients

  • 900 g rhubarb washed and trimmed
  • 90 g caster sugar
  • 600 g double cream
  • 397 g condensed milk (one tin)

Instructions

  1. Preheat the oven to 180ºC (fan, 200ºC non fan). Wash the rhubarb and cut into pieces roughly 3cm long

  2. Add to a baking tray and sprinkle with the sugar. Toss to coat the rhubarb in the sugar and cover with foil. Roast for 20 minutes 

  3. After 20 minutes, remove the foil and roast for a further 5 minutes. Leave to cool completely 

  4. Add the double cream and condensed milk to a large bowl and whisk until it is thick 

  5. Spoon in the roasted rhubarb and fold it through the cream mixture

  6. Tip into your container (2lb/900ml capacity) and leave to freeze overnight

  7. Take out of the freezer 15 minutes before eating to make it soft enough to scoop

Recipe Notes

Be careful not to over whip the cream and condensed milk. Keep watching it and stop when it becomes thick. If you whip too much it will start to become butter! 

Freeze and eat within 2-3 weeks to avoid crystallisation. 

Nutritional information is given as a guide only.

Nutrition Facts
Roasted Rhubarb Ice Cream
Amount Per Serving
Calories 323 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 13g81%
Cholesterol 79mg26%
Sodium 64mg3%
Potassium 376mg11%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 26g29%
Protein 4g8%
Vitamin A 900IU18%
Vitamin C 7.2mg9%
Calcium 191mg19%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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18 Comments

Previous Post: « Potato & Thyme Stacks
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Reader Interactions

Comments

  1. Donna says

    June 26, 2019 at 9:47 am

    5 stars
    Gah sorry about that, my internet just crashed and messed with all my tabs! I’ve never made ice cream, I keep telling the kids that we will and chickening out. This looks incredible though, so maybe!!

    Reply
    • Curly says

      June 30, 2019 at 8:42 pm

      This is so simple to make you should give it a try!

      Reply
  2. Vicki Montague says

    June 26, 2019 at 12:22 pm

    5 stars
    My goodness this looks absolutely incredible. And so simple to make too! I’m still waiting to get hold of some coconut milk condensed milk so I can make ice cream dairy free!

    Reply
    • Curly says

      June 30, 2019 at 8:42 pm

      It really is so simple. Ooh I didn’t know you could get coconut milk condensed milk!

      Reply
  3. Kat (The Baking Explorer) says

    June 28, 2019 at 4:39 pm

    5 stars
    This sounds absolutely divine, I wish I had a bowl full of it right now!

    Reply
    • Curly says

      June 30, 2019 at 8:31 pm

      Thanks Kat πŸ™‚

      Reply
  4. jacqui Bellefontaine says

    July 1, 2019 at 8:50 pm

    5 stars
    Oh yum another lovely recipe, I love all things rhubarb!

    Reply
  5. Esha says

    July 2, 2019 at 2:37 am

    5 stars
    I am loving all the Rhubarb in the market lately. What a lovely ice cream. Love that its no churn.

    Reply
    • Curly says

      July 6, 2019 at 8:10 pm

      Thanks, so easy isn’t it!

      Reply
  6. Ceri Jones says

    July 5, 2019 at 11:49 am

    5 stars
    I first tried the no churn method with condensed milk and double cream a few weeks ago and I couldn’t believe how good it tasted. Got some rhubarb in my veg bag this week so thinking I should give this a go asap! Lovely

    Reply
    • Curly says

      July 6, 2019 at 8:17 pm

      It’s so great isn’t it! Thank you πŸ™‚

      Reply
  7. Anna | Serving Dumplings says

    July 8, 2019 at 8:55 pm

    I so much love rhubarb, will definitely try this!

    Reply
    • Curly says

      July 14, 2019 at 7:10 pm

      Thanks πŸ™‚

      Reply
  8. Nickki says

    July 11, 2019 at 10:06 am

    5 stars
    Roasted rhubarb ice cream sounds incredible! What a perfect Summer treat.

    Reply
    • Curly says

      July 14, 2019 at 7:10 pm

      Thanks Nickki πŸ™‚

      Reply
  9. Jane Saunders says

    July 16, 2019 at 2:22 pm

    5 stars
    Roasting the rhubarb is a fantastic idea to boost the base of this no-churn ice cream. I think roasting fruit is a great way to really intensify its flavour.

    Reply
  10. Janice Pattie says

    March 13, 2020 at 3:46 pm

    5 stars
    I’ve made a lot of rhubarb recipes but I’ve never made ice cream with it. Time to change that now!

    Reply
    • Curly says

      March 15, 2020 at 9:23 pm

      Oh you definitely should. This is so delicious!

      Reply

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Hi, I'm Cat aka Curly. I'm a home cook that likes nothing better than a day in the kitchen baking and cooking. Whether its sweet or savoury, in my mind food is always the answer. Meet Curly

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