Description
This creamy, sweet-tart Rhubarb Berry No Churn Ice Cream is packed with roasted fruit flavor and made without an ice cream machine. Just whip, swirl, freeze, and enjoy a bright, summery dessert with zero fuss.
Ingredients
Scale
- For the Roasted Rhubarb Berry Swirl:
- 1 cup chopped rhubarb (fresh or frozen)
- 1 cup mixed berries (strawberries, raspberries, or blueberries)
- 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
Instructions
- Preheat oven to 375°F (190°C).
- In a small baking dish, combine rhubarb, mixed berries, sugar, and lemon juice. Roast for 25 minutes, or until soft and bubbling. Let cool completely.
- Whip the cream.
- In a large mixing bowl, whip the heavy cream to stiff peaks using a hand or stand mixer.
- Make the base.
- Gently fold the sweetened condensed milk and vanilla extract into the whipped cream until combined. Be careful not to deflate the cream.
- Layer and swirl.
- Pour half of the ice cream base into a loaf pan or container. Spoon half the roasted fruit over the top. Repeat the layers, then gently swirl with a knife or spatula.
- Freeze.
- Cover and freeze for at least 6 hours or overnight, until firm and scoopable.
Notes
You can use frozen rhubarb or berries — just thaw and drain before roasting.
For a dairy-free version, substitute coconut cream and sweetened condensed coconut milk.
Want extra texture? Add crushed cookies, chopped nuts, or graham crackers before freezing.
Store tightly covered in the freezer for up to 2 weeks. Let sit at room temp for 5 minutes before scooping if too firm.