A no-churn ice cream turns a small strawberry and rhubarb harvest into a make-ahead summer dessert. Cook the fruit down to a thick compote and cool it completely before folding it through the cream mixture to avoid icy streaks.
Ingredients
- 200g, hulled and chopped Strawberries
- 200g, trimmed and cut into 1cm pieces Rhubarb
- 35g Caster sugar
- 1 tsp Lemon juice
- 1 tsp, mixed with 1 tsp cold water Cornflour
- 500ml, cold Double cream
- 200g Sweetened condensed milk
- 1 tsp Vanilla extract
Method
- Put the strawberries, rhubarb, caster sugar and lemon juice in a small saucepan. Cover and cook gently for 8–10 minutes, stirring occasionally, until the fruit is soft.
- Stir the cornflour slurry into the fruit and simmer for 1 minute until thickened. Tip into a shallow bowl, spread it out and cool completely, then chill until cold.
- Pour the cold double cream into a chilled bowl and whip to soft peaks. Fold in the condensed milk and vanilla until evenly combined.
- Spoon a third of the cream mixture into a 1.5-litre freezer-safe loaf tin or container. Add a few spoonfuls of cold fruit compote and gently ripple with a knife. Repeat the layers, finishing with fruit; avoid mixing it fully through.
- Cover and freeze for at least 6 hours until firm. Let the container stand at room temperature for about 5 minutes before scooping.
Allotment tip
The fruit compote must be cold and quite thick before it meets the cream. If it is runny, simmer it a little longer before cooling; excess water can make ice crystals.
Ingredient swaps
Use raspberries in place of strawberries, or replace the rhubarb with an equal weight of berries. For a dairy-free version, use products specifically designed for whipping and freezing; the texture may differ.
Allergens: Milk (dairy) in the cream and condensed milk.
Storing leftovers
Keep covered in the freezer and return it promptly after serving. For best scooping texture, soften only the portion you plan to serve; do not repeatedly thaw and refreeze.