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.
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 strawberry–rhubarb 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
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.
- 2 cups rhubarb stems, diced
- 2 cups strawberries, hulled and diced
- 1/4 cup sugar
- 2 cups heavy cream, cold
- 1 300mL can sweetened condensed milk
- 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.
- 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.
- Using an immersion blender, gently blend the mixture to your liking (optional).
- 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.
- 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.
- 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.
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