This Rhubarb Berry No Churn Ice Cream has just three ingredients, is smooth, super creamy and full of flavor! And the best part? No ice cream maker needed!! Serve it up in a cone, in a bowl, or straight from the pan – nobody’s judging 😉
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“I scream! You scream! We all scream for ICE CREAM!” Does anybody else remember chanting this as a child? Just me? Ok, well I guess you could say I’m a bit of an ice cream fanatic.
When my siblings and I were little, Mom and Dad would take us to the local ice cream shop, Korner Kremery, a couple times each summer. There were always had 32 flavors of hard-serve ice cream and Mom and Dad let us choose one flavor to get in a cone. We’d each grab our cones and head out to the patio to enjoy the sunshine and ice cream. Ahhh it’s the simple things in life!
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Fast forward to my teen years and I found myself working at the Korner Kremery. I loved it – the smell of waffle cones, handing a customer a perfect dip cone, and seeing a little one’s face light up when they saw the “play-dough” ice cream. People always asked me “are you sick of ice cream after working here for a couple years?” The answer was always “Is that even possible?!”
When Zach and I were engaged and making our wedding registry, I remember thinking about getting an ice cream maker. However, I knew that our kitchen had limited space and there just wasn’t room for every appliance under the sun. Therefore, we decided against it.
I eat ice cream at least 3 times a week – gotta get that calcium in somehow, right?! 😉 Since we’ve never had an ice cream machine, I’ve never even considered making it at home. I remember not too long ago I saw a recipe for “no churn ice cream” and was intrigued, but reluctant. I mean really….how do you make ice cream without a machine? There’s no way it’ll be creamy….
WRONG. I was so wrong! The first time I made a no churn ice cream following the same sort of method as the recipe below, I was blown away at the creaminess! I was also blown away by how easy it was to make.
So, I decided to play around with some different flavors. I made a chocolate peanut butter ice cream, a Fruit Loop ice cream and a cookies & caramel ice cream. Then I noticed some leftover Rhubarb Berry Jam in the fridge and decided to stir that into a batch.
When my extended family was all together on Mother’s Day, I had them try all four variations and tell me their favorite. The Rhubarb Berry was the favorite (which made me chuckle since it was such a last minute idea)! I couldn’t wait to share the recipe with you all!
How do you make Rhubarb Berry No Churn Ice Cream?
First, you’ll add the cold whipping cream to a clean bowl. Using an electric mixer (or stand mixer), beat the whipping cream until it forms stiff peaks. Then you’ll stir in the sweetened condensed milk and the rhubarb berry jam. Once it’s combined, you’ll spread it into a loaf pan and freeze for a few hours before serving. Easy peasy!
What should I do if I don’t have any Rhubarb Berry Jam?
The Rhubarb Berry Jam makes this ice cream SO flavorful and unique, however, you could certainly use a store-bought jam or preserves.
This homemade ice cream is smooth and creamy and the best part? No ice cream maker needed!
Ingredients
2cheavy whipping cream
114 oz cansweetened condensed milk
1crhubarb berry jam*or store-bought preserves (strawberry, blueberry, any berry would work!)
Instructions
Using an electric mixer, beat the heavy whipping cream until stiff peaks form.
Add the sweetened condensed milk and stir well.
Stir the jam (homemade or store-bought) into the mixture.
Pour into a loaf pan, cover with saran wrap or foil and freeze for at least 5 hours before serving.
Notes
*Get my super easy rhubarb berry jam recipe on the blog! (Go to dancearoundthekitchen.com and search rhubarb berry jam) ….Store-bought jam will work too, but this stuff is AWESOME.
“Dance Around the Kitchen” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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The first thing to look at is the recipe. Have you added too much sugar, salt or alcohol?They will lower the freezing point of the mixture. And too much of any of these ingredients could stop the ice cream freezing altogether.
After you place the ice cream in the freezer, cover it with plastic wrap. This will keep the top layer of ice cream from getting freezer burn, which can cause ice crystals to form. You can always set a plate or flat object on top of the ice cream to protect it if you prefer.
That's where no-churn ice cream comes in. By being smart about our ingredients, we can mimic the properties of ice cream—namely its creamy, borderline-fluffy texture—without the need for any specialty equipment. The secret? It's simply the combination of whipped heavy cream and sweetened condensed milk.
For the ice cream, whip the cream in a large bowl until it has soft peaks. Then pour in the condensed milk and stir well to combine. Fold two thirds of the honeycomb into the ice cream. Pour the ice cream mixture into a loaf tin lined with cling film, cover with more clingfilm and freeze for 6 hours or overnight.
When it comes to great ice cream, cold temperatures and speed are your friends: the faster you bring your base from liquid to solid, the creamier it'll be. In a 2-quart unit, a typical batch of ice cream will take between 18 and 25 minutes to churn.
The ice cream will be soft after churning. For firmer ice cream, transfer to an airtight container and freeze for 2 to 4 hours before serving. Store in an airtight container in the freezer for up to a month.
Gums are the most powerful, flexible and the most useful stabilizers that are available to us. They suppress the growth of ice crystals better than any other ingredient. They can be used to alter the texture of ice cream in many different ways. They don't suppress other flavors, and are almost flavorless themselves.
How to soften ice cream in the microwave. Softening your ice cream in the microwave is another quick way to thaw your favorite dessert: Transfer ice cream from the freezer to the microwave. Turn on the microwave at 30% power for about 30 seconds.
With no-churn ice cream, a can of sweetened condensed milk takes the place of the base and the whipped cream brings the airy, creamy texture. Fold the two together until they're just barely combined and you get the exact flavor and texture of vanilla ice cream after freezing.
The other job it does is absorb some of the liquids in the mix and boosts the ratio of non-fat solids in the ice cream due to it's high proportion of milk solids. This prevents the risk of large ice crystals forming and making sure the end result is silky smooth and buttery.
Really make sure to cool down your ice cream base before churning. It should be cold to the touch before it goes in (otherwise it won't freeze properly). You know your ice cream is done churning when it gets to the consistency of soft-serve. It'll set up the rest of the way once it's in the freezer.
While you can't use whole fruit pieces in your ice cream base, macerating fruits will give you the fruity taste you're looking for. Once you've learned to extract juices from your fruits, you can even start experimenting with adding other ingredients into your simple syrups, such as spices, vinegars, and extracts.
Between this post and the last one, we've established two things: 1) a basic ice cream base can be infused with vanilla bean to make vanilla ice cream – but also with just about anything to make any “base” flavor you want, and 2) to make a fruit flavor, you simply cook the fruit down to a jam and add it to your base.
Sugar, corn syrup or honey, as well as gelatin and commercial stabilizers, can all keep your ice cream at a softer consistency. Ice cream also stays softer when you store it in a shallow container, rather than a deep tub, and cover the surface of the ice cream with plastic wrap to keep ice crystals from forming.
If the ice cream is served at a lower temperature, there will be less unfrozen water so the ice cream will be harder. The objective is so to balance the recipe to reach this 75% of unfrozen water at the temperature where you will serve your ice cream.
If the freezer is freezing but your ice cream seems to soft, check the temperature setting is correct. The recommended setting for a freezer is 0°F (-18°C). The freezer should be operated in an environment between 55°F (13°C) and 110°F (43°C).
If the temperature is too low (below -20°C or -4°F), the ice cream can become overly hard and difficult to scoop. As you can see, it is quite the balancing act to get the temperature right. Another reason why you get hard ice cream is because of something called freezer burn.
Introduction: My name is Lakeisha Bayer VM, I am a brainy, kind, enchanting, healthy, lovely, clean, witty person who loves writing and wants to share my knowledge and understanding with you.
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