This Rhubarb crumble ice cream is so simple to make. It’s sweet, tart, and creamy, and the rhubarb flavour really shines through in this refreshing and scrumptious ice cream. It is churn-free, so no ice cream machine required. It is also egg-free so a great alternative to regular ice cream if you have allergies. This easy dessert is a perfect way to use all the rhubarb in your garden, and it is sure to become a favourite summertime treat!Jump to Recipe
WHAT IS NO CHURN ICE CREAM?
No churn ice cream basically means there is no ice cream machine required, and it’s not nearly as time-consuming. All you need is 10 minutes, an electric hand mixer, and a few simple ingredients to make this delicious treat. This ice cream is such a simple recipe that my kids love to get involved in. Since there is no fussy egg custard in this ice cream I can let them work completely independently. They like to switch out the things mixed in to try different flavour combinations and it really lets their creativity flow in the kitchen.
HOW TO MAKE RHUBARB CRUMBLE ICE CREAM
First, make the rhubarb puree by adding about 4 cups of diced rhubarb and granulated sugar into a saucepan on the stovetop over medium heat. Allow simmering for about 10 minutes making sure to stir it occasionally. Once the rhubarb has broken down completely, pour it into a bowl and allow it to cool while you make the rest of the ice cream.
Making the Crumble Topping
Preheat the oven and line a cookie tin with parchment paper. In a bowl combine the brown sugar, flour, and ground ginger and whisk to combine. Then grate in the cold butter and use a fork, or your fingers, to work the butter into the dry ingredients. It should resemble bread crumbs but hold together when pressed.
Squeeze the crumble together into large clumps and scatter them over the prepared baking sheet, keeping them close together. Place into the oven and bake the crumble for about 15 minutes, then remove from the oven to cool as you finish the ice cream.
Once it’s cooled break the crumble into pea-sized pieces.
Now that we have all the mix-in ingredients prepared it’s time to make the ice cream! In the bowl of a stand mixer, or using an electric hand mixer, whisk the heavy cream until it holds shape. Then add the chilled sweetened condensed milk, vanilla, and whisk until just combined.
It is really that simple to make the ice cream base!
Now we can add in the flavours to make this delicious rhubarb crumble ice cream. Add in the rhubarb puree (reserve 1/2 cup for the top), and the prepared crumble ( reserving 1/3 cup for the top). Then use a spatula to gently fold the ingredients into the ice cream. You can fully combine things or leave large swirls of flavour based on your preference.
Once the ice cream is ready, pour it into a freezer-safe dish, then top with dollops of the reserved rhubarb puree and swirl in with a skewer. Finally sprinkle the reserved crumble topping over the ice cream, cover with a lid or plastic wrap, then place in the freezer to chill.
It needs at least 4 hours for a soft serve consistency, or 12 hours for a more solid ice cream.
How to Serve it
After the ice cream has had a chance to freeze you can scoop it up and enjoy it on a nice summer day. If the ice cream has been in the freezer for over 12 hours, let it have 10 minutes at room temperature before serving so it scoops easily and smooth.
Tips for Success
- If your rhubarb stays too chunky you can always use an immersion blender to get it nice and smooth, however, I find if you finely dice the rhubarb it should be the perfect consistency after simmering.
- If the crumble pieces are too large they will be too hard in the ice cream, too small and you may not even notice the crumble.
- Mix the heavy cream just until it has soft peaks. You don’t want to mix until it has stiff peaks or else you will have a very firm ice cream. You want it just enough so that it doesn’t move freely around the bowl.
No Churn Rhubarb Crumble Ice cream
- 4 cups washed and finely diced rhubarb
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/4 cup brown sugar
- 1/3 cup cold butter
- 1/2 cup ap flour
- 1 tsp. ground ginger
- 1¼ cups heavy cream
- 1⅓ cups sweetned condensed milk chilled in fridge
- Place the diced rhubarb, sugar, and water into a large saucepan then place over medium heat.
- Allow this mixture to simmer for about 10 minutes, stiring occasionally, until the rhubarb has broken down completely. If it is still to chunky you can use an immersion blender to puree.
- Place into a bowl and allow to cool.
- Line a cookie tray with parchment and preheat oven to 350 degrees. Place the flour, ginger, and brown sugar into a bowl then whisk to combine.
- Grate in the cold butter and then use your fingers to work the butter into the dried ingredients. It should look like bread crumbs, and hold together when pressed.
- Squeeze the crumble into large chunks then drop onto the prepared cookie, keeping the pieces close together. Place into preheated oven to bake for about 15 minutes. Remove from oven to cool then break crumble into pea sized pieces.
- In the bowl of a standmixer, or using an electric hand mixer, whip the heavy cream until it just holds shape and doesnt move freely around the bowl.
- Add the chilled condensed milk and vanilla then whisk again until fully combined.
- Add in the rhubarb puree (reserving 1/2 cup for the top), and the prepared crumble (reserving 1/3 cup for the top) stir with a spatula until evenly combined. Then pour into a freezer safe dish.
- Use the reserved rhubarb puree to dollop the top of the ice cream, then swirl it in with a skewer. Top this evenly with the reserved crumble mixture then cover and palce in the freezer to chill. 4 hours for soft serve consistency, 12 hours for regular ice cream.