Rhubarb Swirl Ice Cream

(no churn ice cream)

Rhubarb Swirl Ice Cream

Yield: makes 8 servings


3 cups chopped rhubarb
¼ cup water
¼ cup sugar
1 ½ cups heavy cream
½ teaspoon vanilla extract
¾ cup sweetened condensed milk


In a small saucepan over medium heat, combine rhubarb, water and sugar. While constantly stirring, let the mixture come to a boil. Turn the heat to medium low and let the mixture simmer for ten minutes or until the rhubarb is softened and falling apart. Remove the saucepan from the heat; set aside to cool for 20 minutes.

In the bowl of a standmixer fitted with a whisk attachment, combine heavy cream and vanilla extract. Whip on medium high until soft peaks form. Turn off mixer and add sweetened condensed milk, whip on high for 1 minute.

Combine the rhubarb compote with the whipped mixture and fold gently to incorporate. Pour mixture into a dish or container and freeze for up to 8 hours or overnight.