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Rhubarb White Chocolate Ice-cream with Rose

Bowl of rhubarb and rose white chocolate ripple ice cream.

Ice Cream, Spring | 14th July 2013 | By

An easy to make no churn ice cream. The base is quite sweet, so it works particularly well with tart fruit like rhubarb. The flavours of rose and rhubarb marry well and the white chocolate brings it all together. I bring you the most delightful rhubarb, rose and white chocolate ice-cream.

Since discovering the oh-so-easy and oh-so-delicious no churn ice-cream last year, I’ve made it a number of times. Each time I’ve used tart fruit to balance out the sweetness of the condensed milk.

Rhubarb and Rose White Chocolate Ice Cream

With my cool We Should Cocoa theme very much in mind, I wanted to make some ice cream for my chocolate themed dinner party. My mother had presented me with a bunch of rhubarb stalks from her garden the day before, so rhubarb and white chocolate ice-cream fit the bill nicely.

As there was also a Middle Eastern theme running through the meal, I added some of my homemade rose syrup to the mix for a touch of oriental mystery.

Tub of rhubarb ripple ice cream with white chocolate & rose.

All you need to do is simmer the rhubarb with some rose syrup until soft. At the same time melt some white chocolate. You could even do this at the same time. Just place a bowl with the white chocolate in over the simmering rhubarb.

Make the base by whipping up cream and condensed milk then stir in the white chocolate. Finally mix the cooled rhubarb in. You can do this to create a ripple effect or mix it up to combine completely.

The flavour is excellent because the rhubarb acts as piquant foil to the sweet and unctuous creamy body.

Rose Syrup

My homemade rose syrup is really easy to make. But if you don’t have any you can always use a bit of sugar instead and either add some rose water or rose extract. Or just leave the rose element out altogether. It will still be delicious.

Other No-Churn Ice Cream Recipes You Might Like

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Thanks for visiting Tin and Thyme. If you make this easy rhubarb, rose and white ice-cream, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.

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Rhubarb Ripple Ice Cream. PIN IT.

A bowl of rhubarb and white chocolate ripple ice cream.

Rhubarb, Rose and White Chocolate Ice-Cream – The Recipe

Tub of rhubarb ripple ice cream with white chocolate & rose.
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Rhubarb, Rose and White Chocolate Ice Cream

This is an easy to make no churn ice cream. The base is quite sweet, so it works particularly well with tart fruit like rhubarb.
Prep Time15 mins
Cook Time10 mins
Freezing Time2 hrs
Total Time2 hrs 25 mins
Course: Dessert
Cuisine: British
Keyword: easy, ice cream, no-churn, rhubarb, rose, white chocolate
Servings: 10 people
Calories: 340kcal


  • 220 g rhubarb sticks – washed and trimmed
  • 4 tbsp rose syrup* (elderflower would be good too)
  • 200 g condensed milk
  • 600 g double cream
  • 80 g white chocolate


  • Chop the rhubarb and place in a pan with the rose syrup. Simmer until soft (about 7 minutes). Stir until semi mashed-up. Leave to cool.
  • Melt the chocolate in a bowl suspended over hot water (make sure the bowl doesn’t touch the water). Stir in 100g of the condensed milk.
  • Whip the double cream until soft peaks form, taking care not to over whip. Add the rest of the condensed milk and whip again to ensure peaks remain.
  • Add the white chocolate and stir in.
  • Fold in the fruit mixture to create a ripple effect. Spoon into a 1 litre freezer container and freeze for a minimum of two hours.


Yields 1 litre.
Will keep well in the freezer for a couple of months.
* My homemade rose syrup is really easy to make. But if you don't have any you can always use two tablespoons of granulated or caster sugar instead and either add some rose water or rose extract. Or just leave the rose element out altogether. It will still be delicious.


Calories: 340kcal | Carbohydrates: 24g | Protein: 3g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 91mg | Sodium: 61mg | Potassium: 210mg | Fiber: 1g | Sugar: 22g | Vitamin A: 958IU | Vitamin C: 3mg | Calcium: 132mg | Iron: 1mg


This is, of course, my We Should Cocoa entry. For those not in the know, this is a monthly blogging challenge where an ingredient or theme is chosen that must be combined with chocolate. This month, it’s ice-cream.

As I reckon rose can be considered a herb, I am also entering this into Kavey’s Bloggers Scream for Ice Cream – a fun monthly ice cream challenge.


  1. Elizabeth S

    14th July 2013 at 1:14 pm

    This sounds absolutely gorgeous! I’ve only recently discovered condensed milk ice cream and I’ve become a big fan. The new printable recipe looks fab too. 🙂

    • Choclette

      14th July 2013 at 8:18 pm

      Thank you Elizabeth and thanks to for the printable recipe tip. Condensed milk ice-cream was such a good discovery, it’s just so easy. it’s a little sweet I find, but works well with tart fruit.

  2. Christian Halfmann

    14th July 2013 at 2:15 pm

    Well, it’s looking good to me. I’m absolutely in for a serving of that ice cream. So …
    Hm, would you consider semifreddo also fitting to the We Should Cocoa theme this month?

    • Choclette

      14th July 2013 at 8:15 pm

      Thank you Chris and yes please, any type of ice-cream is welcome. As long as there is a chocolate element of course.

  3. Angie Schneider

    15th July 2013 at 12:12 pm

    This looks totally yum!

  4. Phil in the Kitchen

    15th July 2013 at 11:33 pm

    I’ve never combined rhubarb and rose before but it sounds delightful. I think I could eat a bucketful of that ice cream on a hot night like tonight.

  5. Nazima

    18th July 2013 at 8:52 pm

    This recipe sounds wonderful. I think Rhubarb and Rose is a great pairing and one I will be trying out.A delicate and delicious idea for ice cream. I have my thinking cap on for WSC and hope to come up with something soon!

  6. Hazel - Chicken in a Cherry Sauce

    19th July 2013 at 6:04 pm

    This sounds like a heavenly flavour combo. I totally agree with having something tart with condensed milk, I also think it makes ice cream more refreshing when it’s a little tart. When it’s hot I usually go for ice lollies because some ice creams are just too sickly. This would definitely trump an ice lolly! I need to try this no churn ice cream recipe!

  7. Tracy K Nixon

    21st July 2013 at 5:18 am

    Looks lovely! Shared via Facebook!

  8. Kavey

    21st July 2013 at 7:27 am

    Looks delicious! And I’m always up for wide wide interpretations. Apparently, technically a herb is the leaf part whereas spices are from all the other parts such as roots, bark, flowers. BUT I think rose just feels more like a herb than a spice, doesn’t it?

  9. carrie

    23rd July 2013 at 7:03 am

    this sounds like heaven in a bowl, I really want to try it

  10. Tracy K Nixon

    24th July 2013 at 4:55 am

    This looks great! Thanks for sharing!

  11. Judith Luscombe

    30th July 2013 at 8:51 am

    It is interesting to to read a recipe using rhubarb and the combination of rhubarb and white chocolate is amazing, sounds yummy

  12. Tracy K Nixon

    2nd August 2013 at 3:51 am

    I attempted this for my dad’s birthday and it was lovely!!!! Much tastier than I first thought! Thank you!

  13. Cutie Candy Pop

    10th August 2013 at 8:41 pm

    I need this in my life, I shall attempt this tomorrow


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