About the Recipe
Strawberry rhubarb tends to show up in my kitchen when I’m not quite ready for it—usually because I’ve got berries that are overly ripe and rhubarb that needs using now. Instead of tossing them into another pie (though my Classic Strawberry Rhubarb Pie still has a loyal following here), I cook them down into a thick preserve that’s perfect for swirling into other bakes and treats.
One of my favorites? A simple no-churn ice cream that only takes five ingredients and just a few minutes to throw together. It’s endlessly adaptable—use any fruit preserve or compote you have on hand, and you’ve got yourself a creamy, sweet, fruit-swirled dessert without breaking a sweat.
It’s a little more relaxed than my Lemon-Lime Semifreddo, and a bit more casual than something like my Raspberry Coulis Panna Cotta—but just as satisfying in its own unfussy way. No water bath, no churning, no need to plan too far ahead. Just whip, swirl, freeze, and you’ve got summer in a scoop.
Just 5 ingredients – No fancy equipment, no eggs, no stress. If you’ve got heavy cream, sweetened condensed milk, and a fruit preserve, you’re already halfway there.
Make it your own – This recipe works with any fruit jam or compote. Strawberry rhubarb is classic, but raspberry, cherry, or even peach would be just as good.
No churn, no fuss – No ice cream maker needed. Just whip, fold, swirl, freeze, done.
Creamy and satisfying – Thanks to the sweetened condensed milk and whipped cream, you still get that rich, scoopable texture.
Perfect for prep-ahead desserts – Great for dinner parties, weekend treats, or using up the last bits of homemade jam.
What You'll Love
Can I use store-bought jam instead of homemade preserve?
Absolutely. Any thick fruit jam, compote, or preserve will work—just make sure it’s not too runny. Bonus points if it’s one you already love on toast.
Do I have to use strawberry rhubarb?
Not at all! This base is super flexible. Try raspberry, blueberry, cherry, or even mango for a tropical twist. You could also mix two flavors (peach + ginger? Yes please).
How long does it take to freeze?
It needs about 6 hours, but overnight is best for a firm, scoopable texture.
How long will it keep in the freezer?
Up to 2 weeks in an airtight container. After that, the texture might get a little icy—but it’ll still taste great.
Can I reduce the sugar?
The condensed milk provides both sweetness and creaminess, so reducing it will change the texture. If you prefer a less-sweet version, use a tangier or less-sweet preserve to balance things out.
Can I add mix-ins like crushed cookies or nuts?
Totally! Fold in crumbled graham crackers, chopped pistachios, or bits of white chocolate just before freezing. Keep it simple or get creative.
Frequently asked Questions
Ingredints Explained
Ingredients
2 cups heavy cream (480ml)
1 can (14 oz) sweetened condensed milk (400ml)
1 tsp vanilla
¾ cup strawberry rhubarb preserve (room temp)
Preparation
Whip the cream to stiff peaks.
In another bowl, mix condensed milk and vanilla.
Fold cream into the milk mixture.
Pour half into a loaf pan. Spoon half the preserve on top. Swirl lightly.
Repeat with remaining ice cream base and preserve.
Freeze 6 hours or overnight.
Scoop and serve!
