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Creamy No-Churn Strawberry Rhubarb Swirl Ice Cream

no-churn strawberry rhubarb ice cream - featured image
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A quick and easy no-churn ice cream featuring a creamy base swirled with a tangy strawberry rhubarb compote, perfect for summer gatherings and fuss-free dessert lovers.

Ingredients

Scale
  • 2 cups (480 ml) heavy whipping cream, chilled
  • 1 can (14 oz / 396 g) sweetened condensed milk
  • 1 cup (150 g) fresh strawberries, hulled and sliced
  • 1 cup (120 g) fresh rhubarb, chopped into small pieces
  • ½ cup (100 g) sugar
  • 1 tablespoon (15 ml) lemon juice
  • 1 teaspoon (5 ml) vanilla extract
  • Pinch of salt

Instructions

  1. Prepare the Strawberry Rhubarb Compote: In a medium saucepan, combine the chopped rhubarb, sliced strawberries, sugar, and lemon juice. Cook over medium heat for about 8–10 minutes, stirring occasionally, until the fruit softens and the mixture thickens slightly. It should be jammy but still have some texture. Remove from heat and let cool completely (about 30 minutes).
  2. Whip the Cream: While the compote cools, pour the chilled heavy whipping cream into a large bowl. Using an electric mixer, whip on medium-high speed until soft peaks form (about 3–4 minutes). The cream should hold its shape but still be smooth and fluffy.
  3. Fold in Sweetened Condensed Milk and Vanilla: Gently fold the sweetened condensed milk and vanilla extract into the whipped cream using a spatula. Be careful not to deflate the mixture—slow, gentle motions work best. This creates the no-churn base.
  4. Swirl in the Compote: Spoon half the whipped cream mixture into your freezer-safe container. Drop half of the cooled strawberry rhubarb compote over it in dollops. Repeat with the remaining cream and compote. Using a butter knife or skewer, gently swirl the compote through the cream to create a marbled effect—don’t overmix or you’ll lose the pretty pattern.
  5. Freeze: Cover the container tightly with a lid or plastic wrap and freeze for at least 6 hours, preferably overnight. The ice cream will firm up beautifully.
  6. Serve: Let the ice cream sit at room temperature for 5 minutes before scooping to soften slightly, making it easier to serve.

Notes

Do not over-whip the cream to avoid grainy texture. Cool the compote completely before folding into the cream to prevent melting. Use gentle folding and swirling motions to maintain a marbled effect. Freeze overnight for best texture. For dairy-free version, substitute heavy cream with full-fat coconut cream and use dairy-free condensed milk.

Nutrition

Keywords: no-churn ice cream, strawberry rhubarb ice cream, easy ice cream recipe, summer dessert, no ice cream maker, creamy ice cream, homemade ice cream

Find it online: https://evabakery.com/creamy-no-churn-strawberry-rhubarb-swirl-ice-cream-recipe-easy-and-delicious/