Rhubarb White Chocolate Ice-cream with Rose
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.
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.
You could even add a little rhubarb schnapps to the mix if you’re so inclined. As well as adding additional flavour, alcohol helps to make the ice cream more scoopable.
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
- Easy strawberry ice cream: two ways
- Leftover Easter egg chocolate ice cream
- Lemon ice cream
- Peach melba ice cream
- Plum & amaretti ripple ice cream
- Redcurrant ripple ice cream with white chocolate
Keep in Touch
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. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If you’d like more rhubarb recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Choclette x
Rhubarb Ripple Ice Cream. PIN IT.
Rhubarb, Rose and White Chocolate Ice Cream
Ingredients
- 220 g rhubarb washed and trimmed
- 4 tbsp rose syrup* (elderflower would be good too)
- 200 g condensed milk
- 600 g double cream (heavy cream)
- 80 g white chocolate
Instructions
- 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.
Notes
Nutrition Estimate
Sharing
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.
I need this in my life, I shall attempt this tomorrow
I attempted this for my dad’s birthday and it was lovely!!!! Much tastier than I first thought! Thank you!
It is interesting to to read a recipe using rhubarb and the combination of rhubarb and white chocolate is amazing, sounds yummy
this sounds like heaven in a bowl, I really want to try it
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?
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!
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!
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.
This looks totally yum!
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?
Thank you Chris and yes please, any type of ice-cream is welcome. As long as there is a chocolate element of course.
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. 🙂
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.