Take your strawberry rhubarb ice cream to another level by roasting strawberries with rhubarb for an easy strawberry rhubarb compote, swirled into a vanilla no-churn ice cream!

Sick of seeing no-churn ice cream yet? Sorry, not sorry. This is my first post about it! I cannot believe it’s taken me this long to discover the glory of no churn ice cream. Have you ever tried it!? If your answer is anything but yes, then you MUST do it. Now! In fact, I welcome you to jump right to the recipe so you can get a head start…it takes about 6 hours to freeze, and you NEED THIS strawberry rhubarb no-churn ice cream.

It was stressful for me to decide on the flavour of my first no churn ice cream, so to avoid unneeded anxiety, I just went with plain vanilla. Delicious; however, it was definitely missing something. Cookies? Chocolate chips? Berries? I realized that rhubarb season is coming to a close soon, with the best time to pick those tart stalks already passed. I had also discovered the wonders of roasted strawberries a few months ago (another big tip I’d been missing out on) so adding rhubarb into that mix just seemed like the logical thing to do. Ding ding ding!! So good. There’s no question of my love for the strawberry-rhubarb flavour combo (double streusel muffins anyone)?

How do you roast the strawberries and rhubarb?

Roasting strawberries is genius. The heat really brings out the sweet flavor of the juicy fruit, and almost caramelizes its juices into a delicate syrup that you can drizzle over dessert, yogurt, pancakes…are you sold yet? You really must try it!

Its simple to roast these fruits. Combine the two together with some sugar and roast in the oven until soft and juicy, about 25-30 minutes. Use a parchment-lined baking sheet for easy clean-up!

After roasting the strawberries and rhubarb together, I scraped the fruit and its juices into a bowl and blended it all up a bit using my immersion blender. This step is completely optional; if you’d rather more chunks throughout your ice cream, you can skip the pureeing altogether. Whichever you decide, ensure everything is completely cool before mixing it into the ice cream.

How do you make no-churn strawberry rhubarb ice cream?

The ice cream itself could not be simpler. Seriously. You’ll do it once and wonder why you haven’t been doing it all your life. It’s literally whipping cream (whip it, whip it good) and then folding in condensed milk. Say what!? That’s right. 2 ingredients.

You can really use any freezer-safe container for your ice cream – I used my trusty 9×5 loaf pan. Spoon about half of the ice cream into the container, then add stripes of the strawberry-rhubarb puree, swirling it around with a knife. Add the remainder of the ice cream. You could add the remainder of your puree on top, swirling it as before, or you could save it for after the ice cream is already frozen and add it just before serving. I chose to do the latter. Press some wax paper on top of the ice cream before popping it into the freezer, to avoid crystallization.

The ice cream will be ready in about 5-6 hours, and will keep for about 2 weeks. The longer you keep it in the freezer, the harder it will become! We ate ours after about 9 hours of freezing and it was just perfect.

Now that my no-churn cherry has been popped, I will be having dreams of all the flavour combinations I’d like to try (mmmm cherries).

It’s only July. You still have lots of summer left to devour make this strawberry rhubarb no-churn ice cream. Go. Now! 🙂

Need more no-churn in your life?! If you’re addicted like me, try these other ice cream flavors:

• Tiger Tail Ice Cream
• Rolo Ice Cream
• Matcha Ice Cream
• Real Mint Ice Cream

And if it’s strawberry and rhubarb that you’re craving, you MUST try these creations!

• Double Streusel Strawberry Rhubarb Muffins
• Rhubarb Streusel Rolls
• Rhubarb Rose Sangria

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