This Rhubarb Berry No Churn Ice Cream has just three ingredients, is smooth, super creamy and full of flavor! And the best part? No ice cream maker needed!! Serve it up in a cone, in a bowl, or straight from the pan – nobody’s judging 😉Jump to Recipe
“I scream! You scream! We all scream for ICE CREAM!” Does anybody else remember chanting this as a child? Just me? Ok, well I guess you could say I’m a bit of an ice cream fanatic.
When my siblings and I were little, Mom and Dad would take us to the local ice cream shop, Korner Kremery, a couple times each summer. There were always had 32 flavors of hard-serve ice cream and Mom and Dad let us choose one flavor to get in a cone. We’d each grab our cones and head out to the patio to enjoy the sunshine and ice cream. Ahhh it’s the simple things in life!
Fast forward to my teen years and I found myself working at the Korner Kremery. I loved it – the smell of waffle cones, handing a customer a perfect dip cone, and seeing a little one’s face light up when they saw the “play-dough” ice cream. People always asked me “are you sick of ice cream after working here for a couple years?” The answer was always “Is that even possible?!”
When Zach and I were engaged and making our wedding registry, I remember thinking about getting an ice cream maker. However, I knew that our kitchen had limited space and there just wasn’t room for every appliance under the sun. Therefore, we decided against it.
I eat ice cream at least 3 times a week – gotta get that calcium in somehow, right?! 😉 Since we’ve never had an ice cream machine, I’ve never even considered making it at home. I remember not too long ago I saw a recipe for “no churn ice cream” and was intrigued, but reluctant. I mean really….how do you make ice cream without a machine? There’s no way it’ll be creamy….
WRONG. I was so wrong! The first time I made a no churn ice cream following the same sort of method as the recipe below, I was blown away at the creaminess! I was also blown away by how easy it was to make.
So, I decided to play around with some different flavors. I made a chocolate peanut butter ice cream, a Fruit Loop ice cream and a cookies & caramel ice cream. Then I noticed some leftover Rhubarb Berry Jam in the fridge and decided to stir that into a batch.
When my extended family was all together on Mother’s Day, I had them try all four variations and tell me their favorite. The Rhubarb Berry was the favorite (which made me chuckle since it was such a last minute idea)! I couldn’t wait to share the recipe with you all!
How do you make Rhubarb Berry No Churn Ice Cream?
First, you’ll add the cold whipping cream to a clean bowl. Using an electric mixer (or stand mixer), beat the whipping cream until it forms stiff peaks. Then you’ll stir in the sweetened condensed milk and the rhubarb berry jam. Once it’s combined, you’ll spread it into a loaf pan and freeze for a few hours before serving. Easy peasy!
What should I do if I don’t have any Rhubarb Berry Jam?
The Rhubarb Berry Jam makes this ice cream SO flavorful and unique, however, you could certainly use a store-bought jam or preserves.
Rhubarb Berry No Churn Ice Cream
- 2 c heavy whipping cream
- 1 14 oz can sweetened condensed milk
- 1 c rhubarb berry jam*
or store-bought preserves (strawberry, blueberry, any berry would work!)
- Using an electric mixer, beat the heavy whipping cream until stiff peaks form.
- Add the sweetened condensed milk and stir well.
- Stir the jam (homemade or store-bought) into the mixture.
- Pour into a loaf pan, cover with saran wrap or foil and freeze for at least 5 hours before serving.