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Easy No-Churn Rhubarb-Raspberry Ice Cream
Sweet, tart, and impossibly creamy, this homemade ice cream doesn't require a machine to achieve a luxurious texture. A simple base of whipped heavy cream and sweetened condensed milk creates a rich vanilla canvas for the bright fruit. You'll fold the mashed rhubarb and raspberries in right before freezing, leaving gorgeous pink ribbons throughout every scoop. It's a refreshing, low-effort dessert that captures the best flavors of the season.
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
- 1Whisk the sweetened condensed milk and vanilla extract together in a large mixing bowl until smooth.
- 2Beat the heavy whipping cream in a separate bowl using an electric mixer on high speed until stiff peaks form, about 2 to 3 minutes.
- 3Gently fold one-quarter of the whipped cream into the condensed milk mixture to lighten the base. Fold in the remaining whipped cream until no streaks remain. Take your time here so you don't deflate the air you just whipped into the cream.
- 4Dollop the prepared mashed rhubarb and raspberry mixture over the cream base. Fold gently two or three times to create a swirled effect without fully blending the colors.
- 5Transfer the ice cream mixture into a chilled loaf pan. Tap the pan lightly on the counter to level the surface, cover tightly with plastic wrap, and freeze until completely solid, about 6 to 8 hours.
- 6Let the ice cream rest at room temperature for 10 minutes before scooping. This brief resting period softens the base for easier serving.
Notes
- Storage: Keep tightly covered in the freezer for up to 2 weeks to prevent ice crystals from forming.
- Prep: Chill your loaf pan in the freezer before adding the ice cream base to help it freeze faster and more evenly.
- Fruit: Ensure your mashed rhubarb and raspberry mixture is completely cooled before folding it into the cream base.