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No-Churn Rhubarb-Raspberry Ice Cream
This homemade ice cream combines the tartness of fresh rhubarb and raspberries with a rich, creamy base. You can make this frozen dessert entirely without an ice cream machine. A simple mixture of whipped heavy cream and sweetened condensed milk provides a smooth texture that rivals traditional churned recipes. The fruit is folded in right before freezing to create beautiful ribbons of pink throughout the vanilla base. It is a perfect make-ahead treat for warm summer afternoons.
Ingredients
- ¼ cup unsalted butter, cut into small pieces
- 2½ cups sliced (½-inch) fresh (or frozen, thawed, and patted dry) rhubarb (11¼ oz.)
- 2 cups fresh raspberries (from 2 [6-oz.] containers)
- 3 Tbsp. granulated sugar
- 1 (14-oz.) can sweetened condensed milk
- 2 tsp. vanilla extract
- 2 cups heavy whipping cream
Instructions
- 1Combine the sweetened condensed milk and vanilla extract in a large mixing bowl, whisking until smooth.
- 2Whip the heavy cream in a separate bowl using an electric mixer on high speed for 2 to 3 minutes until stiff peaks appear.
- 3Gently fold a quarter of the whipped cream into the condensed milk to lighten the base. Carefully fold in the rest of the whipped cream until no streaks remain.
- 4Spoon the prepared mashed rhubarb and raspberry mixture over the cream base. Fold the mixture two or three times to create a swirled effect without fully blending the colors.
- 5Transfer the ice cream base into a chilled loaf pan. Tap the pan lightly to level the surface, cover tightly with plastic wrap, and freeze for 6 to 8 hours until completely solid.
- 6Remove the pan from the freezer and let it rest at room temperature for 10 minutes before scooping.