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!
- 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.
- Category: ice cream
- Method: no churn
- Cuisine: american
Keywords: strawberry rhubarb ice cream, rhubarb ice cream, no-churn ice cream