Vida Recetas Editorial
If you are looking for a homemade ice cream that combines creaminess with a tangy and sophisticated touch, this cream cheese ice cream with rhubarb is perfect for you. This easy, no-churn recipe transforms simple ingredients into an elegant dessert, ideal for impressing at a special meal or treating yourself at home.
The base of cream cheese, evaporated milk, heavy cream, and condensed milk is whipped until it doubles in volume, achieving an airy and very creamy texture. The rhubarb syrup, cooked with sugar and lemon, adds a sweet-tart contrast that balances the sweetness and enhances the flavors. It is an original twist on the classic cream cheese ice cream, loved by both adults and children.
This recipe is perfect for beginners in the kitchen, as it requires no ice cream maker and the steps are very simple. It is also an excellent option if you want to experiment with seasonal ingredients like rhubarb, which is very popular in baking.
Prep
25 min
Cook
25 min
Servings
4
Calories
200 kcal
In a bowl and with an electric mixer, beat the cream cheese with the heavy cream, the evaporated milk, the condensed milk and the vanilla, until you get a spongy mixture twice its initial volume.
Pour the mixture into a small mold and refrigerate overnight.
Cut the rhubarb stalk into small pieces and place them in a small pot together with the sugar, a cup of water and lemon juice.
Cook on low heat for 25 min.
When the ice cream is firm, serve it on a plate or glass and place the rhubarb syrup as decoration.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 25 minutes and the cooking time is 25 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
