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Rhubarb Cookies and Cream Ice Cream Recipe

Rhubarb Cookies and Cream Ice Cream

A no-churn ice cream made with sweet-tart rhubarb compote, whipped cream, sweetened condensed milk, vanilla, and chunky chocolate sandwich cookies. It freezes into a creamy, scoopable dessert with bright fruit ribbons and plenty of chocolate crunch.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 6 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Rhubarb Compote
  • 300 g Rhubarb, trimmed and cut into 1–2 cm pieces
  • 50 g Granulated sugar
  • 1 tablespoon Water
  • 1 tablespoon Lemon juice
Ice Cream
  • 600 ml Cold heavy or double cream
  • 1 397 g can Sweetened condensed milk
  • 1 teaspoon Vanilla extract
  • 50 g Granulated sugar, remaining amount
  • 150 g Chocolate sandwich cookies, roughly crushed

Method
 

Step-by-Step
  1. Place the chopped rhubarb, 50 g of the granulated sugar, water, and lemon juice in a saucepan. Cook over medium heat for 8–12 minutes, stirring occasionally, until the rhubarb is soft and jammy rather than watery.
  2. Transfer the rhubarb mixture to a shallow bowl and cool it completely. Chill it for 30–45 minutes if possible, because cold compote helps the whipped cream keep its volume.
  3. Whip the cold heavy cream in a large bowl to soft-to-medium peaks. Add the condensed milk and vanilla, then fold gently until combined; taste before adding the remaining 50 g sugar, since the condensed milk and cookies already provide sweetness.
  4. Fold most of the cooled rhubarb into the cream mixture, followed by about two-thirds of the crushed chocolate sandwich cookies. Keep the folding light so the mixture stays airy and the fruit remains visibly swirled.
  5. Spoon the mixture into a freezer-safe loaf tin or container. Spoon the remaining rhubarb over the top, scatter on the remaining cookies, and gently swirl the surface with a knife.
  6. Cover the container tightly and freeze for at least 6 hours, preferably overnight. Let the ice cream stand at room temperature for 5–10 minutes before scooping.

Notes

Cook the rhubarb until thick because excess liquid can create icy crystals and make the ice cream hard to scoop. Use large cookie pieces instead of fine crumbs, and reserve some cookies for the final stage for a stronger cookies-and-cream texture. Taste the base before adding all the remaining sugar.