Roasted Strawberry-Rhubarb Ice Cream {No-Churn}

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🍓 No ice cream maker MAGIC! 🍓 Extra creamy, smooth 5-ingredient ice cream with a swirl of roasted strawberries + rhubarb! Get the recipe to create your own no-churn ice cream with fresh fruit flavors. Sweet, tangy, cold and melt-in-your-mouth delicious. 🍨

Is there anything more summery than your feet in the grass, sun on your skin, ice cream cone dripping down your hand? I dare you to say there’s a better combination this time of year. Especially with strawberries popping into season, there’s never been a better time to get creative in the kitchen!

Let’s dive right into it, shall we?

I am so excited to share a new no-churn ice cream recipe with you! That means no ice cream maker needed, no fuss, no more than 5 ingredients! If you have 30 minutes, you have the time to whip up this wonderful, refreshing and creamy-cool treat. It is the perfect way to beat the heat and completely foolproof – even if you’ve never done this before!

With those fresh fruit flavors and juicy strawberry goodness swirled in, you can make mine a double scoop!

This is a big bowl of sweet, tender roasted strawberries and rhubarb, with a little vanilla bean tucked in for extra flavor. Totally optional! But, the bean really takes the flavor over the top. You can also use a teaspoon of vanilla extract or 1/2 teaspoon of vanilla bean paste.

I could have easily eaten this whole bowl.

Ready to make your own Roasted Strawberry-Rhubarb Ice Cream?

• Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.

• In a large bowl, stir strawberries, rhubarb and sugar until well-coated. Let rest for 5 minutes, before spreading out mixture evenly on the baking sheet.

• Bake for 30 minutes, or until fruit is fragrant and tender. Scrape fruit and juices into a large bowl. (At this point, I added a vanilla bean, but this is totally optional) Let cool completely.

• Using a blender or food processor, gently blend the mixture to your desired thickness (optional).

• Pour 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 cream until stiff peaks begin to form. Fold condensed milk into the whipped cream with a spatula, until just combined.

• Pour half of the mixture into a freezer safe container. Drop spoonfuls of the strawberry-rhubarb puree on top, swirling gently with a knife. Scrape remaining cream mixture into the container, smoothing the top. Swirl remaining puree on top.

• 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.

• Scoop and enjoy!

Keep reading for full ingredient list + recipe, below

Craving more easy, cool treats? Try these recipes!

Amazing No-Churn Ice Cream: 6 Flavors

Homemade Cookie Ice Cream Sandwiches

Easy Mexican Fried Ice Cream

Homemade Chocolate-Dipped Ice Cream Cones

Watermelon Cucumber Popsicles

Firecracker Berry Frozen Yogurt Pops

I have honestly never made a BETTER ice cream than this one. Outrageously good flavor, color, texture and taste – no ice cream maker required! Just a little prep, a quick roast to deepen the flavor of your summer fruits, and some patience as you stand by the freezer (like me) waiting for the magic to happen.

After an overnight freeze, this ice cream was swirly, sweet and tangy bliss. Perfectly creamy and scoop-able into crispy sugar cones for cooling off on a hot day. Such a fun, fast and delicious project with my kitchen helpers.

Ice cream dreaming, are you? 🍓 C’mon outside and join the fun – I saved us two cones! 🍦🍦

Roasted Strawberry-Rhubarb Ice Cream

Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins

Ingredients

  • 2 cups fresh or frozen strawberries stems removed
  • 2 cups fresh or frozen rhubarb diced
  • 1/4 cup granulated sugar
  • 2 cups heavy cream cold
  • 1 (10 oz.) can sweetened condensed milk 1 heaping cup

Optional additions:

  • 1 vanilla bean halved lengthwise and seeds scraped

Instructions

  • Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
  • In a large bowl, stir strawberries, rhubarb and sugar until well-coated. Let rest for 5 minutes, before spreading out mixture evenly on the baking sheet.
  • Bake for 30 minutes, or until fruit is fragrant and tender. Scrape fruit and juices into a large bowl. (At this point, I added a vanilla bean, but this is totally optional) Let cool completely.
  • Using a blender or food processor, gently blend the mixture to your desired thickness (optional).
  • Pour 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 cream until stiff peaks begin to form. Fold condensed milk into the whipped cream with a spatula, until just combined.
  • Pour half of the mixture into a freezer safe container. Drop spoonfuls of the strawberry-rhubarb puree on top, swirling gently with a knife. Scrape remaining cream mixture into the container, smoothing the top. Swirl remaining puree on top.
  • 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.
  • Scoop and enjoy!

Notes

Suggested special equipment: Baking sheet • loaf pan • electric or handheld mixer • blender or food processor
To store: A loaf pan is just the right size for freezing homemade ice creams. Pick one up at any home essentials store. Ice cream will keep in the freezer for up to 2 weeks; it will continue to harden as it remains in the freezer.
Course: Dessert, Snack

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