No-Churn Rhubarb Ginger Ice Cream No-Churn Rhubarb Ginger Ice Cream

Food styling by Claire Stubbs | Prop styling by Catherine Doherty Image by: Maya Visnyei

Swirls of ginger goodness make this no-churn ice cream both beautiful and delicious.

  • Prep time 35 minutes
  • Total time 5 hours & 45 minutes
  • Portion size 12 servings



Place 8-inch square cake pan in freezer to chill.

Meanwhile, in liquid measure or small bowl, using immersion blender, purée raspberries; strain through fine-mesh sieve into saucepan, pressing on solids with back of spoon and scraping bottom of sieve to extract pulp. Discard solids.

Stir rhubarb, sugar, lemon zest and 2 tbsp water into purée; bring to simmer over medium heat. Cook, stirring occasionally, until rhubarb is broken down, about 15 minutes. Remove from heat; stir in fresh ginger.

Scrape into large bowl set over separate bowl of ice water; let cool completely, stirring occasionally, about 7 minutes. Using immersion blender, purée until smooth. Reserve 1/4 cup of the rhubarb mixture in small bowl; stir in crystallized ginger (if using). Stir condensed milk into remaining rhubarb mixture until combined.

In bowl, beat cream until stiff peaks form; fold into condensed milk mixture just until combined. Scrape half of the condensed milk mixture into chilled pan; spoon half of the reserved rhubarb mixture over top. Repeat with remaining condensed milk and rhubarb mixtures. Using butter knife, swirl together to create marble effect. Freeze for at least 5 hours before serving.

Test Kitchen Tip: Setting the warm rhubarb mixture over an ice bath will bring it to room temperature more quickly.

Nutritional facts Per serving: about

  • Fibre 1 g
  • Sodium 57 mg
  • Sugars 35 g
  • Protein 4 g
  • Calories 324
  • Total fat 17 g
  • Potassium 315 mg
  • Cholesterol 63 mg
  • Saturated fat 11 g
  • Total carbohydrate 41 g


  • Iron 5
  • Folate 5
  • Calcium 14
  • Vitamin A 20
  • Vitamin C 12
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Baking & Desserts

No-Churn Rhubarb Ginger Ice Cream