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Rhubarb Ice Cream

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A scoop of no-churn, no ice cream machine pink rhubarb ice cream on a marble surface

(Photo: Erik Putz)

Chatelaine Triple Tested

You don't need an ice cream maker to whip up this ultra-easy three-ingredient summer treat.

Ingredients

  • 1 cups finely chopped rhubarb

  • 1 cup 35% cream

  • 1/2 300-mL can sweetened condensed milk

Instructions

  • BOIL rhubarb in a medium saucepan (without added water) over high until tender and all liquid has evaporated, about 10 min. Rhubarb should measure about 1/3 cup. Chill until rhubarb is completely cooled.

  • BEAT cream in a medium bowl, using an electric mixer on medium, until soft peaks form, 2 to 4 min. Reduce speed to low and beat in sweetened condensed milk and rhubarb until just combined. Mixture should be smooth and fluffy.

  • SCRAPE mixture into a resealable container. Freeze until firm, 6 hours.

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The cover of the Chatelaine Summer 2025 issue, featuring a pink drink with a paper straw.

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In our Summer 2025 issue, we get real about what sex is like after 40. Plus, living together after divorce, our favourite beauty products of the year and 17 incredibly summery recipes, from ceviche to sour cherry cobbler.