No-Churn Rhubarb Ice Cream
Ingredients
1 14-oz. can sweetened condensed milk
1 cup rhubarb sauce
1 tsp. vanilla extract
2 cups cold heavy whipping cream
Preparation
- In a large bowl, combine sweetened condensed milk, rhubarb sauce and vanilla extract.
- In a second bowl, beat cold heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream, 1 ladleful at a time, into the condensed milk mixture.
- Freeze in an airtight container 4 hours before serving.
Tags : Heavy cream , Rhubarb
