My favourite season is finally here: fresh strawberries and rhubarb growing in my garden! So to celebrate it, I came up with a perfect recipe for you: a no churn, 4 ingredient Strawberry Rhubarb Ice Cream- and one of the best ice cream I ever had to be honest! And with the rhubarb season being so short, this treat is really one of a kind!
If you follow my blog for awhile, then you know that last year I discovered no churn ice cream, and I tried several different recipes, but I think that with this one I have reached ice cream perfection!
All you need:
- 1 Cup of rhubarb ( approximately 3 rhubarb sticks)
- 1 cup of fresh strawberries
- 1 can of condescended milk
- 2 cups of whipped cream
Start with whipping your cream , and set it aside. Peel rhubarb, and then cut it in small pieces, put in a bowl, sprinkle with a teaspoon of sugar, and microwave for around 40 seconds. Then using a hand mixer, mix it with strawberries, until all is liquid. Now combine the strawberry-rhubarb mixture with condescended milk, and mix it well together. Then add slowly whipped cream, and mix it gently with a spoon until all is well mixed. Pour in to a glass dish, or a baking pan, and freeze for around 4 to 6 hours.
I usually make more than two dishes, and then we eat ice cream in our garden every day! These ice cream are so much better than the store-bought, and so much more economic too!
Just remember to take this ice cream out of the freezer around 5-to 10 minutes prior to serve, as it’ll be much easier to scoop.
And of course both daughters love this new season of fresh fruit and home made ice cream, and they already ask me to make more! Now, what new flavour should I make?