Easy Rhubarb Crisp Ice Cream {No Churn!}

A recipe for an easy no churn Rhubarb Crisp Ice Cream, that's both sweet and slightly tart and full of oat-y granola clusters!
Course Dessert
Cuisine American
Keyword homemade ice cream, rhubarb ice cream
Prep Time 6 hours
Cook Time 15 minutes
Servings 5 servings
Calories 834kcal
Author Randa Derkson


  • 4 cups rhubarb chopped
  • 1 cup sugar
  • juice from half a lemon
  • 2 tbsp water
  • 2 cup heavy whipping cream
  • 1.25 cup sweetened condensed milk (can)
  • 3/4 cup oat granola clusters


  • In a medium pot combine the rhubarb, sugar, lemon juice and water.  Simmer on low for 10-15 minutes, stirring occasionally, until the rhubarb is very tender.  Remove from heat and cool completely.
  • Using a mixer, whip the heavy cream until soft peaks form.  Fold in the sweetened condensed milk and granola clusters.
  • Swirl in the cooled rhubarb mixture, making sure to not fully mix it, to leave some nice rhubarb swirls.  Save a few spoonfuls of rhubarb to swirl on the top if desired.
  • Use a spatula to transfer the mixture to a loaf pan.  Swirl the reserved spoonfuls of rhubarb on top.
  • Freeze for 4-6 hours or overnight.  enjoy!


Serving: 1g | Calories: 834kcal | Carbohydrates: 100g | Protein: 11g | Fat: 45g | Saturated Fat: 26g | Cholesterol: 156mg | Sodium: 143mg | Potassium: 707mg | Fiber: 2g | Sugar: 86g | Vitamin A: 1705IU | Vitamin C: 10.4mg | Calcium: 379mg | Iron: 1.2mg