No-Churn Summer Rhubarb Ginger Ice Cream

Photography: Maya Visnyei | Food Styling: Claire Stubbs | Prop Styling: Catherine Doherty

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



Place 8-inch square cake pan in freezer to chill. In liquid measure or small bowl, using immersion blender, purée raspberries; strain through fine-mesh sieve into medium saucepan, press on solids with back of spoon and scrape bottom of sieve to extract remaining 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

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

No-Churn Summer Rhubarb Ginger Ice Cream