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.
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
- Baileys chocolate ice cream with chocolate sauce
- Blackcurrant & white chocolate ripple ice cream
- Leftover Easter egg chocolate ice cream
- Peach melba ice cream
- Plum & amaretti ripple ice cream
- Redcurrant ripple ice cream with white chocolate
- Roasted strawberry & white chocolate ice cream
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. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
Rhubarb Ripple Ice Cream. PIN IT.
Rhubarb, Rose and White Chocolate Ice-Cream – The Recipe
Rhubarb, Rose and White Chocolate Ice Cream
- 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.
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.