No-Churn Rhubarb Custard Ice Cream with Toasted Oat Crisp

Scoop of rhubarb and custard ice cream topped with toasted oat crisp in a glass dessert dish.

No ratings yet

No-Churn Rhubarb Custard Ice Cream with Toasted Oat Crisp

A creamy no-churn rhubarb custard ice cream with tart rhubarb ripple and toasted oat crisp. Inspired by classic rhubarb crumble and summer cottage desserts.

Prep Time15

Cook Time3

Course: Dessert

Cuisine: Nova Scotia

Servings:

Calories: 400kcal

Author: Matt

Ingredients

Rhubarb Ripple

3 cups Rhubarb chopped
1/3 cup Granualted Sugar
2 tablespoon Water
1 teaspoon Lemon or orange juice
pinch Salt

Toasted Oat Crisp

3/4 cup Rolled oats
1/4 cup All-purpose flour
1/4 cup Brown sugar
1/4 teaspoon Salt
1/4 bup Butter

Custard Ice Cream

2 cups Heavy whipping cream
14 oz Sweetened condensed milk (1 can)
3 tablespoon Custard powder I use Birds
2 tablespoon Whole milk
1 teaspoon Vanilla extract
pinch Salt

Instructions

Make the Rhubarb Ripple

Combine the rhubarb, sugar, water, citrus juice, and salt in a saucepan over medium heat. Cook for 10–15 minutes, stirring occasionally, until the rhubarb has softened and the mixture becomes thick and jammy. Allow to cool completely.

Make the Toasted Oat Crisp

Preheat the oven to 350°F.
Mix the oats, flour, brown sugar, and salt together in a bowl. Rub in the butter until the mixture resembles coarse crumbs.
Spread onto a parchment-lined baking sheet and bake for 12–15 minutes, stirring once halfway through, until golden brown. Cool completely.

Prepare the Custard Base

Whisk together the custard powder and milk until smooth. In a small saucepan over low heat, combine the condensed milk, custard mixture, vanilla, and salt.
Cook gently for 2–3 minutes, stirring constantly, until slightly thickened. Do not boil.
Remove from the heat and cool completely.

Whip the Cream

Whip the cream to soft peaks. Fold in the cooled custard mixture until fully combined.

Assemble

Spoon one-third of the ice cream mixture into a loaf pan or freezer-safe container. Add spoonfuls of rhubarb ripple. Use a knife to gently swirl.
Cover and freeze for at least 6 hours or overnight. When serving, scatter generously with toasted oat crisp.

Notes

A Few Small Tips Before You Start

Let the rhubarb cool completely before folding it into the ice cream.
Don't over-swirl the ripple. Distinct ribbons look better and taste better.
Keep the oat crisp separate until serving so it stays crunchy.
Let the ice cream sit on the counter for 10 minutes before scooping.

Nutrition