No-churn rhubarb and custard ripple ice cream

  • Prep Time20 mins
  • Total Time2 hrs 45 mins
  • Makes10 servings
No-churn rhubarb and custard ripple ice cream

Photo: Carmen Cheung

Stretch rhubarb season well into summer with this creamy, easy-to-make frozen treat.

Ingredients

  • 200 g fresh or frozen and thawed rhubarb, cut in 1/2-in. pieces

  • 1 1/4 cups granulated sugar, divided

  • 398-mL can evaporated milk

  • 1/4 cup instant vanilla custard powder, such as Bird's

  • 1 cup 5% cream



Nutrition (per serving)

Protein 4g, Carbohydrates 34g, Fat 12g, Sodium 69mg.

Originally published in the Today’s Parent July/August 2019 issue. Photo by Carmen Cheung

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