Dessert, frozen desserts

Make Delicious Rhubarb Ice Cream Without Churning


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Make It With Fresh Or Frozen Rhubarb

I’ve wanted to make rhubarb ice cream for a long time, but my ice cream freezer is very old, and I am never sure if I can trust it to hang in there until the end. When I found a recipe for rhubarb ice cream, I could make without churning; I wasted no time making my first batch.

Rhubarb is an all-or-nothing crop. It is one of the first things to push up from the ground in the spring. For a while, it grows like mad, and it seems there will be no end in sight! During this stage, it is important to remove any seed heads promptly so the plant will direct its energy to produce new stalks and leaves.

If you keep pulling rhubarb, it will keep producing; if you have too much, it’s very easy to freeze rhubarb! You can use it just like fresh and enjoy tasty rhubarb recipes all winter long!

Rhubarb recipes pop up all over every spring, and the tall stalks are used for everything from martinis to ice cream to crisps, cobblers, and puddings. I’ve made many wonderful treats with rhubarb, but I was really excited to try this rhubarb ice cream recipe!

I have a big, productive rhubarb patch, but my rhubarb is the green variety. Rhubarb can range in color from green to pink to red. The color is no indication of ripeness or sweetness like it is with other fruits.

Many people prefer red rhubarb because it is so pretty, but I think my ice cream has a lovely, delicate look that speaks spring to me as much as tulips and lilacs do!

Let’s Get Started Making Rhubarb Ice Cream

For this recipe, you will whip heavy cream, so start by putting a bowl and beaters or a whip attachment in the freezer. You want it to be ice cold so the cream whips quickly and well.

Next, chop four cups of rhubarb. You can also use fresh or frozen rhubarb for this recipe with great results!

Put the rhubarb in a saucepan with one cup of sugar and simmer it for about ten minutes until it gets soft and falls apart. Set it aside to cool completely.

Combine the sweetened condensed milk, vanilla, and salt in a large bowl, then fold in the cooled rhubarb. Set that aside while you whip the cream.

Grab that bowl and beaters out of the freezer and whip the cream until it forms stiff peaks. Fold part of the whipped cream into the rhubarb mixture and blend it well, then fold in the remaining whipped cream. Be sure to lick the beaters; never miss an opportunity!

Fold the remaining whipped cream into the rhubarb mixture and pour it into a pan to freeze. A standard nine-by-five-three-inch metal loaf pan is about the perfect size for the batch! Cover the pan lightly with plastic film and freeze it for at least eight hours or, better yet, overnight.

Scooping this yummy ice cream out of the metal pan puts me in the mind of a fancy gelato shop! This ice cream is not very sweet, but it is quite rich, so a smallish serving was very satisfying!

I think it would be amazing with pound cake and strawberries or even topped with homemade strawberry-rhubarb ice cream topping because you can never have too much rhubarb in the spring, can you?

Yield: 15 servings

Rhubarb Ice Cream

rhubarb ice cream

This recipe is for an easy homemade rhubarb ice cream you can make without an ice cream freezer. You can use fresh or frozen rhubarb with great results.

Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 8 hours
Total Time 8 hours 25 minutes


  • 4 cups rhubarb, fresh or frozen
  • 1 cup sugar
  • One ten oz. can of sweetened condensed milk
  • 3 cups heavy cream, very cold
  • 1 tsp. vanilla extract
  • Pinch of salt


  1. Place a bowl and a whip attachment or beaters in the freezer to chill until you are ready to whip the cream.
  2. Put the rhubarb in a small saucepan with the sugar. Simmer it for about ten minutes until the rhubarb is very soft and falls apart.
  3. Set the rhubarb aside to cool completely.
  4. Whisk the condensed milk, salt, and vanilla together in a large bowl, then fold in the cooled rhubarb.
  5. Use the chilled bowl and beaters to whip the heavy cream until it forms stiff peaks.
  6. Fold part of the whipped cream into the rhubarb mixture and blend it well, then fold in the remaining whipped cream.
  7. Put the mixture into a standard 9"x 5" x3" loaf pan.
  8. Cover lightly with plastic film and freeze overnight or at least 8 hours.

You have probably figured out that we are a little obsessed with rhubarb here at Yeyfood. Yes, we are, and we can’t deny it! Here are some of our all-time most popular rhubarb recipes! Rustic Rhubarb BreadMagic Rhubarb Pudding Cake, Rhubarb Custard Pie, and the latest Rhubarb Cookies and easy Rhubarb Dump Cake!

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