Easy No Churn Rhubarb Buttermilk Ice Cream

• Save

Rhubarb and buttermilk are age old partners, but this is one flavor of ice cream you won’t see in the store! This recipe for Easy No Churn Rhubarb Buttermilk Ice Cream requires no egg yolks, no ice cream maker, and no fancy equipment! All you need is a reliable blender and a glass dish to freeze the ice cream in.

This creamy ice cream has a delightful tang thanks to the buttermilk and cream cheese, and is marbled with vivid pink rhubarb sauce. The pour and freeze method is one of my favorites because I don’t have to drag out the ice cream machine and it still yields smooth ice cream that rivals store bought brands. I swear by this method, and indulgent homemade ice cream can be yours too once you learn this foolproof no churn recipe. 

• Save

Homemade Buttermilk Ice Cream

Homemade ice cream is just superior to store bought on so many levels- you can control the sweetness, and customize any flavor you want, like we did here with this rhubarb and buttermilk combo. It’s also great to know that I am making something that doesn’t contain weird ingredients like chemical food dyes and thickening agents.

Real, true ice cream should be thick and chewy without any chemical agents. The secret is in how the ice cream is frozen and a little thing called overrun. 

Overrun is the amount of air that is incorporated into the ice cream, usually during the freezing process but also in the mixture itself. By whipping the cream, air is trapped inside the ice cream mixture while it’s freezing, creating a light and chewy texture.

• Save

• Save

Fresh Rhubarb

Fresh, tart rhubarb is a spring time treat and I am obsessed with it. It’s got a fun pink hue and tastes incredible when mixed with a little sugar. The sweet and sour profile is great for creamy desserts like ice cream, cheesecake and trifles. It also is hardy and can last a long time in the fridge.

Whenever I see rhubarb on sale at the grocery store I pick up a large batch and freeze any surplus so I always have some on hand.  

I was inspired to make rhubarb ice cream after picking up an Amish cookbook at a second hand book fair a few months back. I found this dusty, old cookbook at the bottom of a cardboard box and it has fascinated me ever since. There are a lot of rhubarb recipes, like rhubarb crunch and rhubarb custard pie.

After researching online I came to find out that the Amish have a fondness for rhubarb, and that rhubarb grows exceptionally well in the Midwest, especially in places like Indiana where there is a significant Amish community. Rhubarb pairs well with other crops common to the Amish like apples and strawberries, and its tartness is celebrated in the form of countless cakes, pies and tarts.

• Save

Tips For Making The Best Homemade Rhubarb Ice Cream

• Tip 1. Make sure the cream is whipped until stiff. You want the peaks to stand up on the back of a whisk without slumping over. This consistency will help make the ice cream lighter and chewier.
• Tip 2. Do not overmix. Overmixing will cause all those air bubbles to burst and deflate your ice cream. 
• Tip 3. Create an airtight seal. Lay the plastic wrap over the surface of the ice cream mixture so that the two are touching. Any air in between the plastic and the ice cream will cause ice crystals, so this method prevents that from happening. 

• Save

• Save

No Churn Rhubarb Buttermilk Ice Cream Recipe

INGREDIENTS 

• 2 cups fresh rhubarb, diced
• 3/4 cup sugar
• 1 tbsp lemon juice
• 2 cups heavy cream (also known as heavy whipping cream or double cream in the UK)
• 1 cup buttermilk
• 1 package lite cream cheese, room temperature
• ½ cup sweetened condensed milk
• 1 tsp vanilla extract
• pinch sea salt

INSTRUCTIONS 

• In a medium saucepan, combine the rhubarb, lemon juice and sugar over medium heat. Cook for 8-10 minutes, stirring occasionally, until thickened and the sugar dissolves. It should coat the back of a spoon and you should be able to see the bottom of the pot when scraped. Remove from heat and set aside to cool.
• In a large bowl, whisk together the buttermilk, cream cheese, condensed milk, vanilla, and salt until thick and smooth. Some lumps are ok.
• Place the whipping cream into a blender or food processor and blend for 1-2 minutes until stiff peaks form. Spoon out the whipped cream into a large bowl. Alternatively, you can use an electric mixer or stand mixer to whip the cream. 
• Fold in the cream cheese mixture into the whipped cream until just combined. Do not overmix.
• Pour half of the cream mixture into a chilled glass dish or loaf pan. Drizzle in half of the rhubarb mixture and swirl into patterns with a chopstick or butter knife.=
• Gently pour in the remaining cream mixture and top with the rhubarb puree. Repeat the swirling pattern.
• Cover the loaf pan with plastic wrap, pressing down so the plastic wrap is lying flat against the top of the ice cream (this prevents ice crystals).
• Freeze the ice cream for at least 4 hours or overnight. To serve, remove from the freezer and let it stand for 5 minutes before scooping.

If you love easy summer desserts, check out these recipes:

• Amish Cherry Pie With Never-Fail Pie Crust
• Peach Brioche Cinnamon Rolls With Almond Icing
• Caramelized Bananas With Raspberries