No Churn Roast Rhubarb Almond Ice Cream Recipe
I’m currently on a mission to stuff rhubarb into as many desserts and baked treats as humanely possible while rhubarb season lasts. My latest feat is something that I didn’t actually think would work quite as well as it did! This No Churn Roast Rhubarb Almond Ice Cream tastes very similarly to a Rhubarb Bakewell but in smooth, lusciously creamy ice cream form. It’s honestly one of the best ice cream flavours I have tried in a LONG time. However, be warned, almond essence is pretty strong in it so you have to be a lover of that “fake” almond flavour like I am to fall in love with this ice cream like I did.
How do I make this No Churn Roast Rhubarb Almond Ice Cream Recipe from scratch?
This No Churn Ice Cream Recipe is so easy to throw together! It’s broken down into two simple steps that you can do so easily at home! They are;
-Roasted Rhubarb: A quick and easy way to cook rhubarb while keeping it’s shape.
–Ice Cream Mix: This no churn ice cream mix comes together in a matter of minutes and only needs a couple ingredients, cream, condensed milk and some sort of clear spirit!
Roasted Rhubarb
Roasting Rhubarb is a great way to cook rhubarb until it is fully tender yet still keeps it’s shape and doesn’t go mushy. As we are deep into rhubarb season I couldn’t get my hands on any forced rhubarb which tends to be that bright red/pinky colour associated with rhubarb. So to make the rhubarb that classic colour, I add in a little berry syrup to roast with. You can also use grenadine here or a drop of red food colouring in a pinch.
To begin roasting the rhubarb, slice into chunks that are similarly sized. Place these into a deep baking dish or tray. Sprinkle the sugar and berry syrup over. Cover the rhubarb in tin foil and seal. Place into a hot oven and bake for 10-20 minutes until tender. Allow to cool before adding to the ice cream mix.
Ice Cream Mix
This Ice Cream Mix is a no churn recipe. This means that you don’t need an ice cream machine to make this ice cream. The mix is made, flavoured and scooped into a loaf tin and frozen. Once frozen it is ready to serve and is a smooth, creamy ice cream.
To begin making this ice cream mix, start off by whisking the cream to soft peaks. Soft peaks means the cream will hold it’s shape for a few seconds before sinking back down. Next, add in the condensed milk, gin (or clear spirit of your choice) and almond essence. Whisk in until fully combined and pour into a loaf tin. Sprinkle 3/4 of the rhubarb on top and drizzle the rhubarb jam over. Using a palette knife or small butter knife, drag through the ice cream to create ripples. Top with the remaining roasted rhubarb for decoration. Pop into the freezer for 4 hours or overnight until fully frozen.
How does this no churn ice cream recipe work?
This recipe contains alcohol (gin) which helps prevent crystallisation as the ice cream freezes. Spirits have a lower freezing temperature (roughly -20°c/-25°c) which helps keep the frozen ice cream soft and easy to scoop. For more information on alcohol in ice cream, check out this informative post by seriouseats.com, “The Real Rules of Making Boozy Ice Cream”.
This recipe also has condensed milk. The high sugar content helps prevent ice crystals and keep it smooth. It’s also a thick sweetened milk that has reduced water content which prevents large ice crystals from forming.
Want more No Churn Ice Cream Recipes? Check out my Frozen Category, here.
Have a bunch of Rhubarb to use up? Why not have a peek at my Rhubarb Bakewell Tart Recipe, Rhubarb Rosewater Macarons Recipe, or Rhubarb Vanilla Layer Cake Recipe.
Roasted Rhubarb Almond No Churn Ice Cream
Equipment
- Small baking dish/deep baking tray
- Large mixing bowl
- Whisk
- Electric whisk or stand mixer with whisk attachment
- Rubber spatula
- Small palette knife
- Spoon
- Loaf tin
Ingredients
- 500 grams heavy/double cream
- 1 tin condensed milk (300 grams)
- 1 tbsp gin or any other spirit
- 250 grams fresh rhubarb
- 50 grams caster sugar
- 1 tbsp grenadine or berry syrup
- 4 tbsp rhubarb jam homemade or bought
- 1 tsp almond essence
Instructions
- Preheat oven to 180°c (360°f) or 170°c(340°f) if fan assisted.
- Roughly chop the fresh rhubarb and place into a deep baking dish or tray. Sprinkle over the sugar and drizzle the grenadine or berry syrup over.
- Place a layer of tin foil on top and seal around the edges.
- Place into the oven and roast until the rhubarb has softened, this will take 10-20 minutes depending on how thick you cut the rhubarb.
- Remove from the oven once cooked and leave to cool.
- In a large mixing bowl, add the cream. Whisk to soft peaks using an electric whisk or stand mixer with whisk attachment.
- Next, pour in the condensed milk, gin and almond essence. Whisk until fully combined.
- Pour into the loaf tin. Sprinkle the cooked, cooled rhubarb on top and drizzle over the rhubarb jam. Using a palette knife or a small butter knife, drag through the ice cream mix to create ripples. Top with any leftover rhubarb and small dollops of jam for decoration.
- Place into the freezer for 12 hours or overnight until fully frozen.
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