Rhubarb Berry No Churn Ice Cream

Thank you so much for being here — it means the world to me. This recipe holds a special place in my heart because it celebrates the kind of sweet-tart fruit magic that only rhubarb and berries can create. And what’s even better? You don’t need an ice cream maker. Just a bowl, a whisk, and a bit of time in the freezer — that’s it! Now: Rhubarb Berry No Churn Ice Cream.

This Rhubarb Berry No Churn Ice Cream is as vibrant in flavor as it is in color. Sweet, tangy, creamy, and swirled with a jammy ribbon of roasted fruit, it’s a summer love story in a scoop. If you’re not already subscribed, I’d love for you to join my email list — you’ll get recipes like this one delivered straight to your inbox!

Why You’ll Love This Rhubarb Berry No Churn Ice Cream

There are a hundred reasons to adore this recipe, but let me share a few right off the bat.

No special equipment needed. If you’ve got a freezer, you can make this.
That roasted rhubarb and berry swirl? Tart, juicy, and beautifully balanced.
Velvety and creamy with a luscious mouthfeel — no iciness here!
It’s endlessly customizable (I promised you versatile, and here’s proof!)
And the taste… oh my. The combination of rhubarb and mixed berries creates a bright, tangy pop that contrasts beautifully with the sweet, creamy base. It’s indulgent but not heavy, with just enough zing to keep each bite exciting.

What’s So Great About No Churn Ice Cream?

If you’ve never made no churn ice cream before, get ready to fall in love. It’s fast, it’s easy, and it doesn’t require the usual egg-custard cooking process. Plus, you’ll be amazed by the texture — ultra creamy and scoopable, just like the churned kind.

Perfect for a quick summer dessert or a make-ahead treat for guests, this ice cream is a warm-weather staple in my kitchen.

Ingredients For Rhubarb Berry No Churn Ice Cream

For the Roasted Rhubarb Berry Swirl:

1 cup chopped rhubarb (fresh or frozen)

1 cup mixed berries (strawberries, raspberries, or blueberries all work!)
3 tablespoons sugar
1 teaspoon lemon juice

For the Ice Cream Base:

2 cups heavy whipping cream

1 (14 oz) can sweetened condensed milk
1 teaspoon vanilla extract

Tools You’ll Need

Mixing bowls

Hand or stand mixer (or a whisk and some elbow grease)
Small baking dish for roasting fruit
Loaf pan or freezer-safe container

Spatula

Additions and Substitutions

No rhubarb? Just use all berries. It’ll still be amazing.
Want it sweeter? Add an extra tablespoon of sugar to the fruit.

Like a little crunch? Swirl in crushed graham crackers or shortbread just before freezing.
Make it dairy-free with coconut cream and sweetened coconut condensed milk — I’ve done it and it’s fantastic!

How to Make Rhubarb Berry No Churn Ice Cream

Step 1: Roast the fruit
Preheat your oven to 375°F (190°C). Combine rhubarb, berries, sugar, and lemon juice in a small baking dish. Roast for about 25 minutes until the fruit is soft and bubbling. Let cool completely.

Step 2: Whip the cream
In a large bowl, whip the heavy cream until stiff peaks form. This is key to getting that light, fluffy texture.

Step 3: Fold in sweetened condensed milk and vanilla
Gently fold in the condensed milk and vanilla extract. Don’t overmix — you want to keep that air in.

Step 4: Swirl in the fruit
Pour half the ice cream mixture into your container, spoon over half the roasted fruit, then repeat. Use a knife to gently swirl everything together.

Step 5: Freeze
Cover and freeze for at least 6 hours, or overnight. It’ll be scoopable and perfect!

What to Serve With It

This ice cream is delightful all on its own, but it’s also fantastic:

Over pound cake or lemon loaf

With a dollop of whipped cream and extra berries
In a waffle cone with a drizzle of berry compote
As a frozen layer in a summer trifle

Tips for Perfect Rhubarb Berry No Churn Ice Cream

Make sure the fruit mixture is completely cooled before swirling it in. If it’s warm, it can melt the cream and affect the texture.
Use full-fat cream — don’t skimp!
Freeze in a shallow container to help it firm up faster and scoop easier.

Storage

Keep this ice cream tightly covered in the freezer. It’ll stay good for up to two weeks, though I promise it won’t last that long. If it gets too hard, let it sit at room temp for 5 minutes before scooping.

General Info

Yield: About 1.5 quarts
Prep Time: 20 minutes
Cook Time: 25 minutes
Freeze Time: 6 hours or overnight
Total Time: Just over 6 hours

Frequently Asked Questions

Can I use frozen fruit?
Absolutely! Just thaw it first and drain any excess liquid before roasting.

Can I double the recipe?
Yes — just use a larger container or two pans and adjust the freezing time as needed.

Is there a way to make this less sweet?
Try using unsweetened condensed milk or reduce the amount of fruit sugar slightly. Taste as you go!

How long will it keep?
Up to 2 weeks in the freezer. Make sure it’s tightly sealed to avoid freezer burn.

Wrapping It Up

This Rhubarb Berry No Churn Ice Cream is anything but boring!! It’s fresh, tangy, and creamy — and honestly, it’s a recipe I come back to again and again because it’s so easy and rewarding. If you’re looking for a simple way to impress guests or just treat yourself during peak fruit season, this is it.

If you make it, I’d love to see! Leave a review below, and don’t forget to tag your photos on Pinterest so I can cheer you on!

More Peach & Summer Fruit Recipes You’ll Love

Easy Peach Cobbler Bars
Grilled Peach and Burrata Salad
Raspberry Swirl Yogurt Popsicles

Strawberry Peach Galette

Nutritional Information (approximate per serving)

Calories: 280
Fat: 18g
Carbohydrates: 29g
Sugar: 24g
Protein: 4g