You will love how trendy elderflower liqueur adds an element of surprise to this delicious No-Churn Rhubarb Ice Cream recipe. Your friends will beg you for this simple recipe as soon as they take one bite.
The first step to this easy recipe is to turn on some summer tunes to keep the mood light and breezy while you make this tasty No-Churn Rhubarb Ice Cream recipe. I chose Buena Vista Social Club, which screams summer to me! Since this is no-churn ice cream and you can skip the mixing, this recipe is meant to take just a bit of your time just like summery things should.
No-Churn Rhubarb Ice Cream with Elderflower Liqueur
I grew up going to our family’s farm where the vegetable garden was the crown jewel during the warmest summer months in the Pacific Northwest. Rhubarb took up a good portion of the garden right next to the raspberries and was always on the dessert menu. I’ve been smitten ever since. I love the color, tangy taste and versatility of this great vegetable.
Combining rhubarb with the flower of the elderberry, a common European plant, sounded like the perfect way to enjoy my favorite summer dessert. This recipe calls for either elderflower syrup or elderflower liqueur if you’re serving adults only. An elderflower liqueur is delightful when combined with sparkling water and a wedge of lemon.
The first step in this No-Churn Rhubarb Ice Cream recipe is to cook down your chopped rhubarb. Adding a cup of sugar and the juice of one large lemon creates a delicious rhubarb sauce that pairs nicely with yogurt and granola in the morning or with vegetable fritters for dinner.
Once the rhubarb is cooked down, the next steps are fast and easy. You’ll whip your cream and add your rhubarb elderflower purée to the dairy mixture. Stir gently, but thoroughly, and freeze for a day. You can enjoy this ice cream for a couple of weeks when properly stored in the freezer. My guess is though, you’ll be out of stock as soon as you serve it!
- 4 cups chopped rhubarb stalks, poisonous leaves removed
- 1 cup sugar
- Juice from 1 large lemon
- 3 tbsp elderflower syrup or liqueur
- 1 14-oz can sweetened condensed milk
- 2 cup heavy cream
- Combine rhubarb with sugar and lemon in large sauce pan.
- Cook on medium-low heat for approximately 20 minutes until rhubarb is nice and soft.
- When rhubarb has cooked down, let cool a bit and add elderflower syrup or liqueur.
- While your rhubarb is cooking, whip cream in an extra large bowl until stiff peaks form.
- Slowly fold condensed milk into whipped cream.
- Use an immersion blender or mixer to purée rhubarb into a smooth sauce.
- Fold rhubarb into the whipped cream mixture fully, taking care to not over mix and create stiffness in your ice cream.
- Pour mixture into a 9"x13" loaf pan and tap it on the counter a few times to release any air bubbles.
- Cover and place in the freezer for 24+ hours until firm. Store and enjoy for up to 2 weeks.
- When ready to serve, remove ice cream from freezer and let warm a bit before scooping out and serving.
Home Chef Tip: For perfect whipping cream every time, chill heavy cream, mixing bowl, and whisk before whipping.
We hope you love this No-Churn Rhubarb Ice Cream recipe from SoFabFood Contributor, Jennifer from Satsuma Designs, as much as we do. If you enjoyed this delightful recipe, be sure to stop by our Desserts section to find more like it. For daily recipe inspiration, like us on Facebook and visit us on Pinterest because we have a lot of fantastic dessert recipes there too. Enjoy!