When you hear “homemade ice cream” do you panic? Well, you shouldn’t because I’m here to prove to you today that it’s mega easy, doesn’t require an ice cream maker, and it’s the perfect base for all of summer’s bounty – which brings us to this No Churn Vanilla Ice Cream with Roasted Rhubarb. This stuff is the real deal!
This situation right here – I’m digging it. Chopped rhubarb, tossed in sugar and baked until tender and juicy. Wow. Guys – where has this been my whole life??
Ahem, I apologize for the rhubarb recipe spree, except NOT because rhubarb is amazing and we need to eat all we can while we still can because rhubarb season is short and incredibly sweet!
I’m partial to rhubarb here, but I think any fruit would pair well with this ice cream – fresh or cooked strawberries or peaches sound pretty wonderful too!
Let’s talk about the main attraction here – this creamy-dreamy goodness called No Churn Vanilla Ice Cream! Guys – this stuff is the best! It takes about 10 minutes to whip up and then you just sit back and let it freeze up.
A few notes on making it – you want to whip the heavy cream until you have stiff peaks (see below). Once you’ve whipped up your cream, you’ll add a cup of that into a bowl of condensed milk and gently fold it together. Then all of that mixture will get added back into the big bowl with the remaining heavy cream to get folded together. Freeze and enjoy! Easy peasy.
You’re going to absolutely impress people when you serve them this ice cream and you tell them that it’s homemade. Like, jaws will drop. I mean I can’t guarantee that but I can make an educated guess ?. Combine that with the roasted, saucy rhubarb goodness on top and you have a major winner on your hands!
I highly recommend making and serving this at all upcoming summer festivities – Father’s Day, cookouts, potlucks – you name it! Now if you’ll excuse me, I’m going to go eat some roasted rhubarb by the spoonful. Oh summer, how I love you!
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No Churn Vanilla Ice Cream with Roasted Rhubarb
- FOR THE ICE CREAM
- 2 cups heavy cream KEEP COLD
- 1 tbsp vanilla
- 1 14 oz. can sweetened condensed milk
- FOR THE RHUBARB
- 12 ounces fresh or frozen rhubarb
- 1/3 cup sugar I like coarse cane sugar here
- Prep: Pop a bread loaf pan in the freezer before you begin (preferably a metal one). Make sure your heavy cream is COLD before starting. Don't take it out of the fridge and let it sit around or it won't whip up properly. If you've had issues getting heavy cream to whip in the past, try chilling your beaters and your bowl in the fridge for an hour or more before starting. This step isn't necessary (I hardly ever do it) but it can help if whipped cream has been finicky for you!
- Make the ice cream: Pour the 14 oz can of sweetened condensed milk into a medium mixing bowl. Add the vanilla and whisk to combine. Set aside. In a large mixing bowl, add the heavy cream and beat with a handheld mixer on high (or as high as you can go without it splattering everywhere!) until stiff peaks form. This will take between 2-5 minutes, depending on how cold everything is. (See photo above for what the peaks will look like. You should be able to dunk the beaters of your mixer into the cream, lift them straight up and have little peaks that can stand.)Gently scoop out one cup of the whipped cream and add it to the bowl with the condensed milk. Fold it in gently, until combined. Then, add the condensed milk mixture into the big bowl of whipped cream and fold together until combined. Pour the mixture into the chilled loaf pan and cover tightly with foil or plastic wrap. Freeze at least 8 hours.
- Make the roasted rhubarb: Preheat oven to 350 degrees. Cut off the leaves and rinse rhubarb stalks well. (Never eat the leaves!) Roughly chop into 1-inch pieces. Toss the rhubarb with the sugar and spread evenly onto a baking sheet. Roast for 15-20 minutes, or until fork tender. If you want a little crunch in your rhubarb, err on the side of less time and vice versa.
- Serve: Add a few scoops of ice cream into a bowl and pour some of the roasted rhubarb over the top. Serve immediately!
- Store: Store the ice cream, covered tightly, in the freezer for up to 2 weeks. Add the leftover rhubarb to an airtight container and store in the fridge for 2-3 days.
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