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Take your strawberry rhubarb ice cream to another level by roasting strawberries with rhubarb for an easy strawberry rhubarb compote, swirled into a vanilla 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 jump right to the recipe so you can get a head start…it takes about 6 hours to freeze, and you NEED THIS 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)?

How do you roast the strawberries and rhubarb?

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!

Its simple to roast these fruits. Combine the two together with some sugar and roast in the oven until soft and juicy, about 25-30 minutes. Use a parchment-lined baking sheet for easy clean-up!

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.

How do you make no-churn strawberry rhubarb 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 strawberry rhubarb no-churn ice cream. Go. Now! 🙂

Roasted Strawberry Rhubarb No Churn Ice Cream
Roasted Strawberry Rhubarb No Churn Ice Cream

Need more no-churn in your life?! If you’re addicted like me, try these other ice cream flavors:

And if it’s strawberry and rhubarb that you’re craving, you MUST try these creations!

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No-Churn Roasted Strawberry-Rhubarb Ice Cream

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5 from 1 review

  • Author: Katherine
  • Total Time: 6 hours 55 minutes
  • Yield: 1 pint 1x


Take your strawberry rhubarb ice cream to another level by roasting strawberries with rhubarb for an easy strawberry rhubarb compote, swirled into a vanilla no-churn ice cream!



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


  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.

  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: ice cream
  • Method: no churn
  • Cuisine: american
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No-Churn Roasted Strawberry Rhubarb Ice CreamNo-Churn Roasted Strawberry Rhubarb Ice Cream

About Katherine

Heeey! Thank you for stopping by! I like 30-minute dinners and giant peanut butter cups made with only 3 ingredients. I LOVE food! If you do too, you're in the right place.

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  1. Nothing screams summer like this chic, No-churn Roasted Strawberry Rhubarb ice cream. It’s savory, sweet, and fruity all in one scoop! Thanks for sharing 🙂

  2. This ice cream looks honestly so amazing and creamy! I’m thrilled that it requires no churning and looks this good! Have a great weekend!

    1. Thanks Christie! No churn ice cream is seriously the best thing ever. Hope you had a wonderful weekend!