Roasted Rhubarb Almond No Churn Ice Cream
Deliciously smooth no churn ice cream recipe with roasted rhubarb and flavoured with almond essence.
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.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.