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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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!
Ingredients
- 900 g rhubarb washed and trimmed
- 90 g caster sugar
- 600 g double cream
- 397 g condensed milk (one tin)
Instructions
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Preheat the oven to 180ºC (fan, 200ºC non fan). Wash the rhubarb and cut into pieces roughly 3cm long
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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
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After 20 minutes, remove the foil and roast for a further 5 minutes. Leave to cool completely
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Add the double cream and condensed milk to a large bowl and whisk until it is thick
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Spoon in the roasted rhubarb and fold it through the cream mixture
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Tip into your container (2lb/900ml capacity) and leave to freeze overnight
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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.
Donna says
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!!
Curly says
This is so simple to make you should give it a try!
Vicki Montague says
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!
Curly says
It really is so simple. Ooh I didn’t know you could get coconut milk condensed milk!
Kat (The Baking Explorer) says
This sounds absolutely divine, I wish I had a bowl full of it right now!
Curly says
Thanks Kat 🙂
jacqui Bellefontaine says
Oh yum another lovely recipe, I love all things rhubarb!
Esha says
I am loving all the Rhubarb in the market lately. What a lovely ice cream. Love that its no churn.
Curly says
Thanks, so easy isn’t it!
Ceri Jones says
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
Curly says
It’s so great isn’t it! Thank you 🙂
Anna | Serving Dumplings says
I so much love rhubarb, will definitely try this!
Curly says
Thanks 🙂
Nickki says
Roasted rhubarb ice cream sounds incredible! What a perfect Summer treat.
Curly says
Thanks Nickki 🙂
Jane Saunders says
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.
Janice Pattie says
I’ve made a lot of rhubarb recipes but I’ve never made ice cream with it. Time to change that now!
Curly says
Oh you definitely should. This is so delicious!