No Churn Rhubarb Crisp Ice Cream
I’ve been on the no churn ice cream bandwagon for quite some time. I’m crazy about how easy it is to whip up a batch in the morning so that it’s ready when I get home from work. I can use whatever fresh fruit I might have on hand to flavor it, and best of all, no ice cream maker is required! I love making it in a loaf pan too so that my family can enjoy a few servings without having huge containers of ice cream in our freezer. You’re going to love this no churn rhubarb crisp ice cream.
For this version I’ve used some fresh rhubarb from the giant patch I’ve had growing in my garden for years. As soon as the warmer spring days hit, those bright pink stalks start bursting from the ground and reward me with produce for weeks to come. When we were younger, my mother used to simmer fresh rhubarb and sugar on the stove until it was tender and we would spread it on buttery toast. So good! I still make that for my kids to this day. I also chop the abundance of stalks and load my freezer so that we can enjoy tea cakes and rhubarb crisp all winter long. In the dead of winter, there’s nothing like a steaming bowl of rhubarb crisp with some vanilla ice cream melting on top, to let us know that spring is just around the corner.
Since we seem to love rhubarb crisp so much around here, I thought I would take those flavours and combine them into another family favourite, ice cream! The ingredients for this recipe for rhubarb crisp ice cream couldn’t be any simpler. The night before I plan to make it, I simmer some rhubarb and sugar on the stove until tender and sweet. I let that cool overnight in the fridge and in the morning I swirl it into a some lightly whipped cream that has some sweetened condensed milk folded in. Initially, I was just happy making rhubarb ice cream for us all, but the idea for making the crisp part dawned on me one afternoon when I spied my big bag of honey oat granola in the cupboard (a slight snacking obsession of mine). I knew that I could add those sweet granola chunks to my ice cream to mimic the topping on a rhubarb crisp. Genius! The oat clusters kept their shape in the ice cream and added that perfect oat-y topping flavor to it.
Rhubarb Crisp Ice Cream
After the crazy winter weather we’ve had, rhubarb is a deep pink, tart, and tangy seasonal sensation. Spring has finally arrived and I am so ready for it!
Easy Rhubarb Crisp Ice Cream {No Churn!}
A recipe for an easy no churn Rhubarb Crisp Ice Cream, that's both sweet and slightly tart and full of oat-y granola clusters!
Servings 5 servings
Calories 834kcal
Ingredients
- 4 cups rhubarb chopped
- 1 cup sugar
- juice from half a lemon
- 2 tbsp water
- 2 cup heavy whipping cream
- 1.25 cup sweetened condensed milk (can)
- 3/4 cup oat granola clusters
Instructions
- In a medium pot combine the rhubarb, sugar, lemon juice and water. Simmer on low for 10-15 minutes, stirring occasionally, until the rhubarb is very tender. Remove from heat and cool completely.
- Using a mixer, whip the heavy cream until soft peaks form.  Fold in the sweetened condensed milk and granola clusters.
- Swirl in the cooled rhubarb mixture, making sure to not fully mix it, to leave some nice rhubarb swirls. Save a few spoonfuls of rhubarb to swirl on the top if desired.
- Use a spatula to transfer the mixture to a loaf pan. Swirl the reserved spoonfuls of rhubarb on top.
- Freeze for 4-6 hours or overnight. enjoy!
Nutrition
Serving: 1g | Calories: 834kcal | Carbohydrates: 100g | Protein: 11g | Fat: 45g | Saturated Fat: 26g | Cholesterol: 156mg | Sodium: 143mg | Potassium: 707mg | Fiber: 2g | Sugar: 86g | Vitamin A: 1705IU | Vitamin C: 10.4mg | Calcium: 379mg | Iron: 1.2mg
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These look delicious! I’d love to make them for my next party!
This looks so good! Can’t wait to try it. Thanks for sharing the recipe.
I adore rhubarb and this ice cream looks stunning!
This ice cream looks really good Renee. I was never a fan of rhubarb pie which is what I often had for dessert as a kid. But when rhubarb is used in ice cream it is a whole different story, so good! Thanks for sharing this recipe.