No Churn Rhubarb Tart Ice Cream

I’ve become something of a no-churn ice cream addict…

I have an ice cream maker – and while I love churned ice cream – I have to admit, no churn has become my go-to. It’s just wayyy too easy when you are both in a pinch for time, and also in desperate for a batch of homemade ice cream… which for me is the situation pretty much always

Which brings me to this… No Churn Rhubarb Tart Ice Cream…

I mean can I get a “hell yeaaahhhh” for this? Creamy vanilla ice cream base, loaded up with buttery cookie crumble, and a tart rhubarb jam…

This ice cream gives me all the feels, all day long, and I just want you to have it in your life.

Recipe below friends!

No Churn Rhubarb Tart Ice Cream

Makes 3 pints

Things you need…

Ice Cream Base 
1/2 cup Greek Yogurt, full fat is best
2 cups heavy whipping cream
1 can sweetened condensed milk
1 tsp lemon zest
2 tsp pure vanilla extract
Pinch of salt

Rhubarb Jam Ripple (You could also use store bought)
2 cups fresh rhubarb, chopped into 1/2 inch cubes
1/4 cup Granulated sugar, (or more if you want it sweeter)
1 tsp lemon zest
2-3 tbsp of cold water
pinch of cinnamon (optional)

Crumble
1 cup vanilla cookie crumbs
2 tbsp brown sugar
3 tbsp butter, melted

How to make…

Quick Rhubarb Jam

Prepare rhubarb jam first. Add chopped rhubarb, sugar and lemon zest to a sauce pan and cook over medium heat, stirring occasionally with a wooden spoon until rhubarb is broken down – about 10 minutes.

Remove from heat and stir in cinnamon if using. Set aside to cool completely to room temperature.

Crumble

In a medium bowl, mix together cookie crumbs, brown sugar and melted butter until evenly combined and crumbly. Set aside until you are ready to assemble your ice cream.

No Churn Ice Cream

In a large bowl, beat together yogurt, lemon zest and condensed milk with a hand mixer fitted with the whipping attachments until smooth and creamy and there are no lumps. Beat in vanilla and salt until combined.

In a separate bowl, beat whipping cream until stiff peaks form. Fold half of the whipping cream mixture into the condensed milk mixture. Add remaining whipped cream and beat on low until smooth and combined.

Pour 1/4 of ice cream mixture into the container you intend to freeze it in. Spread a layer of cooled rhubarb jam on top and use a spoon or knife to marble it slightly. Sprinkle 1/2 of the crumble mixture on top.

Pour another ¼ of the vanilla ice cream base on top of the crumble and top with another layer of jam, & cookie crumble. Repeat this process until you have layered all of the ice cream.

Cover with plastic wrap and freeze for at least 6 hours before digging in!