Roasted Strawberry-Rhubarb No Churn Ice Cream

Roasted Strawberry-Rhubarb No Churn Ice Cream

Sick of seeing no churn ice cream yet? Sorry, not sorry. This is my first post about it! I cannot believe it’s taken me this long to discover the glory of no churn ice cream. Have you ever tried it!? If your answer is anything but yes, then you MUST do it. Now! In fact, I welcome you to skip to the recipe so you can get a head start…it takes 6 hours to freeze, and you NEED THIS.

Roasted Strawberry Rhubarb No Churn Ice Cream

It was stressful for me to decide on the flavour of my first no churn ice cream, so to avoid unneeded anxiety, I just went with plain vanilla. Delicious; however, it was definitely missing something. Cookies? Chocolate chips? Berries? I realized that rhubarb season is coming to a close soon, with the best time to pick those tart stalks already passed. I had also discovered the wonders of roasted strawberries a few months ago (another big tip I’d been missing out on) so adding rhubarb into that mix just seemed like the logical thing to do. Ding ding ding!! So good. There’s no question of my love for the strawberryrhubarb flavour combo (double streusel muffins anyone)?

Roasting strawberries is genius. The heat really brings out the sweet flavor of the juicy fruit, and almost caramelizes its juices into a delicate syrup that you can drizzle over dessert, yogurt, pancakes…are you sold yet? You really must try it!

After roasting the strawberries and rhubarb together, I scraped the fruit and its juices into a bowl and blended it all up a bit using my immersion blender. This step is completely optional; if you’d rather more chunks throughout your ice cream, you can skip the pureeing altogether. Whichever you decide, ensure everything is completely cool before mixing it into the ice cream.

The ice cream itself could not be simpler. Seriously. You’ll do it once and wonder why you haven’t been doing it all your life. It’s literally whipping cream (whip it, whip it good) and then folding in condensed milk. Say what!? That’s right. 2 ingredients.

You can really use any freezer-safe container for your ice cream – I used my trusty 9×5 loaf pan. Spoon about half of the ice cream into the container, then add stripes of the strawberry-rhubarb puree, swirling it around with a knife. Add the remainder of the ice cream. You could add the remainder of your puree on top, swirling it as before, or you could save it for after the ice cream is already frozen and add it just before serving. I chose to do the latter. Press some wax paper on top of the ice cream before popping it into the freezer, to avoid crystallization.

The ice cream will be ready in about 5-6 hours, and will keep for about 2 weeks. The longer you keep it in the freezer, the harder it will become! We ate ours after about 9 hours of freezing and it was just perfect.

Now that my no churn cherry has been popped, I will be having dreams of all the flavour combinations I’d like to try (mmmm cherries).

It’s only July. You still have lots of summer left to devour make this ice cream. Go. Now! 🙂

Roasted Strawberry Rhubarb No Churn Ice Cream

Roasted Strawberry Rhubarb No Churn Ice Cream

Roasted Strawberry-Rhubarb No Churn Ice Cream

Prep

Cook

Inactive

Total

Yield 1 pint

If you've never tried no churn ice cream before, you're really missing out! Take a spin with this roasted strawberry-rhubarb version.

Ingredients

Strawberry-Rhubarb Puree

  • 2 cups rhubarb stems, diced
  • 2 cups strawberries, hulled and diced
  • 1/4 cup sugar

Ice Cream

  • 2 cups heavy cream, cold
  • 1 300mL can sweetened condensed milk

Instructions

  1. Preheat the oven to 350 F and line a large baking sheet with parchment paper or a silicone baking mat. In a large bowl, combine the diced strawberries and rhubarb with the sugar and stir to combine. Let rest 5 minutes before spreading the mixture out evenly on the baking sheet.
  2. Bake the mixture for 25-30 minutes or until fragrant and the fruit is tender to the touch. Scrape the fruit and juices into a large bowl and allow to cool completely.
  3. Using an immersion blender, gently blend the mixture to your liking (optional).
  4. Pour the heavy cream into the bowl of a stand mixer fitted with the whisk attachment, or a large bowl for use with a hand mixer. Whip the cream until stiff peaks begin to form. Fold the can of condensed milk into the whipped cream with a spatula, until just combined.
  5. Empty half of the mixture into a freezer safe container. Drop spoonfuls of the strawberry-rhubarb puree on top of the first half of the ice cream, swirling it gently with a knife. Scrape the remainder of the whipped cream mixture into the container, smoothing the top. You may swirl the remainder of the puree on top, or save it for until the ice cream is frozen.
  6. If using a loaf pan, place a piece of waxed paper on top of the ice cream and press gently to allow it to adhere. Freeze for at least 5-6 hours before serving. Enjoy!

Ice cream will keep in the freezer for up to 2 weeks; it will continue to harden as it remains in the freezer.

Pin for later!

Roasted Strawberry Rhubarb No Churn Ice Cream

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No churn ice cream mixed with a roasted strawberry-rhubarb puree!
 

36 Comments

  1. Roasting brings out such amazing flavor in rhubarb, I can’t wait to try this!

  2. Roasting strawberries takes the humble fruit to a whole new level!! An insanely delicious no-churn ice cream 🙂 Now, I’ve got to get myself a few rhubarb stems. Have a great weekend dear:)

  3. Ben|Havocinthekitchen

    What a delicious creation you’ve got, Katherine! I prefer decadent flavors over the fruit ones in ice cream, but strawberry and rhubarb is a good exception. That’s one of the most delicious combos ever – I’ve tried it in cheesecakes, sorbet, oatmeal, and even a salad (dressing). So this ice cream sounds and looks wonderful. But wait, are you saying this ice cream will be safe for 2 weeks in the fridge? Please name me at least 5 people who will keep it that long – a couple of days, and it will disappear 🙂

  4. That really looks good and with this hot weather that we are having!

  5. What a gorgeous combo for a no churn ice cream. I’ll never get sick of ice cream!

  6. Kelsie | the itsy-bitsy kitchen

    STOP IT! This has to be the best ice cream I’ve ever seen! Rhubarb on its own is like the best food on earth but then you roast it with strawberries and put it in ice cream? YES PLEASE! PS, I don’t even want to meet the person who’s sick of no churn ice cream. Have a great weekend, Katherine!

    • You are too kind!!! Thank you! It really is such a great combo!! I am a bit obsessed with roasting strawberries and rhubarb together these days. And ya – I don’t think that person exists. Craziness. Hope you had a good weekend love!

  7. marcie@flavorthemoments

    No-churn ice cream is just too easy so it has to be done! Last year I made roasted strawberry rhubarb popsicles and we loved them! This looks SO amazing with those gorgeous swirls!

  8. I love how easy no churn ice cream is!! Glad you finally did it! Love your rhubarb flavor too 🙂 genius! Xoxo

  9. Holy yum :* :* Those pictures are making me drool!! I can imagine how delicious this Ice-cream tastes! And it is such a freaking easy recipe! Gotta try it out soon 🙂 Thanks for sharing!

  10. Yum!! The fruit is a fabulous contrast to the dreamy vanilla ice cream base! I’ll take a double scoop!!

  11. I could never tire of no churn ice cream! It’s one of my go to summer treats!! I love this flavor combination! YUM!!

  12. Strawberry and rhubarb together are fantastic and even better roasted! Triple scoop for me! 😀 Yum!!!

  13. No Churn ice-cream is the best!! And roasted straberry rhubarb combo can make anything delicious right!

  14. This is my kind of treat! I will have to try it soon, Katherine!

  15. I could never be sick of seeing no churn ice cream!! This one is wonderful, I love that you roasted the strawberries and added rhubarb. A classic in ice cream form. Pinned! Take care.

  16. nope, not tired of no churn ice cream (especially because i’m helping contribute to the oversaturation of no churn ice cream in the blogosphere lol). this sounds like such a tasty combo, and i can’t see what other flavors you come up with :3

  17. I joined the no churn ice cream train late, so I’m not getting off of it any time soon. This looks amazing!! I have not roasted strawberries—better get going on it because as you said, I am missing out! 🙂

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