Go Back
–+ servings
Print Recipe
5 from 1 vote

Rhubarb Berry No Churn Ice Cream

This homemade ice cream is smooth and creamy and the best part? No ice cream maker needed!
Prep Time10 minutes
Freeze Time5 hours
Total Time5 hours 10 minutes
Course: Dessert
Keyword: easy homemade ice cream, no churn ice cream, strawberry ice cream
Servings: 12
Calories: 281kcal
Author: Kelsey Byrnes

Ingredients

  • 2 cups heavy whipping cream
  • 1 14-ounce can sweetened condensed milk
  • 1 cup rhubarb berry jam*

     or store-bought preserves (strawberry, blueberry, any berry would work!)

Instructions

  • 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.

Notes

*Get my super easy rhubarb berry jam recipe on the blog! (Go to dancearoundthekitchen.com and search rhubarb berry jam) ....Store-bought jam will work too, but this stuff is AWESOME.

Nutrition

Calories: 281kcal | Carbohydrates: 28g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 56mg | Sodium: 53mg | Potassium: 160mg | Sugar: 27g | Vitamin A: 672IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 0.1mg