Go Back
+ servings

No Churn Vanilla Ice Cream with Roasted Rhubarb

Simple homemade vanilla ice cream made with 3 ingredients! Serve with quick Roasted Rhubarb - it requires only 2 ingredients and 20 minutes and is absolutely LUSCIOUS! 
Course Dessert
Cuisine Dessert
Keyword Ice Cream
Prep Time 20 minutes
Cook Time 1 hour 12 minutes
Freezing Time 8 hours
Total Time 1 hour 32 minutes
Servings 5 servings
Calories 628kcal
Author Stephanie Simmons


  • 2 cups heavy cream KEEP COLD
  • 1 tbsp vanilla
  • 1 14 oz. can sweetened condensed milk
  • 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. 


NOTE: The first nutritional info box is for the ice cream. The second is for the roasted rhubarb. 
NOTE: The roasted rhubarb makes about 5 servings, but the ice cream could serve a bit more - probably 6 or 7 small/medium servings. 


Calories: 628kcal