Ingredients
Scale
2 cups chopped rhubarb (fresh or frozen, thawed)
½ cup sugar
1 can sweetened condensed milk (14 oz)
2 cups heavy whipping cream (cold)
1 tsp vanilla extract
Instructions
1. In a saucepan, combine rhubarb and sugar. Simmer over medium heat until soft and jammy, about 10–15 minutes. Let cool completely.
2. In a bowl, whip heavy cream to stiff peaks.
3. In another bowl, stir together condensed milk and vanilla extract.
4. Gently fold whipped cream into the condensed milk mixture.
5. Swirl in the cooled rhubarb compote.
6. Pour into loaf pan, cover, and freeze for 6–8 hours or overnight.
7. Scoop and serve.
Notes
You can use Greek yogurt for a lighter version.
Add a pinch of lemon zest to brighten the flavor.
Store in airtight container up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Freezer
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scoop
- Calories: 270
- Sugar: 21g
- Sodium: 40mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg