1. Make the Strawberry Powder and Rhubarb Compote:

• Place the freeze-dried strawberries into the bowl of a food processor fitted with a blade (or a spice/coffee grinder). Process until they are reduced to a fine powder. Set aside.
• In a medium saucepan, combine the chopped rhubarb, the prepared freeze-dried strawberry powder, 2 tablespoons of water, 1 tablespoon of granulated sugar, and a pinch of salt.
• Place the saucepan over medium heat and bring the mixture to a simmer. Cook, stirring frequently and gently mashing the rhubarb with the back of a spoon, until the rhubarb has completely broken down and released its juices, about 15 minutes. The mixture should be thick and jam-like.
• Remove the saucepan from the heat and stir in the 2 teaspoons of vanilla extract.
• Optional: For a completely smooth ice cream, you can carefully transfer the warm rhubarb mixture to a blender and process for a few seconds until smooth. Otherwise, the small fruit chunks add a lovely texture.
• Let the rhubarb compote cool completely to room temperature. You can speed this up by placing it in the refrigerator.

2. Prepare the Ice Cream Base:

• In a large bowl, combine the can of sweetened condensed milk, the completely cooled rhubarb mixture, and the ½ teaspoon of salt. Stir well to combine.
• In the separate, clean bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer in another large bowl), beat the room temperature cream cheese on medium speed until it is completely smooth and creamy, with no lumps.
• Turn the mixer to low speed. In a slow, steady stream, pour the 2 cups of cold heavy cream into the beaten cream cheese. Mix until just combined.
• Once combined, increase the mixer speed to medium-high and whisk until the cream and cream cheese mixture forms stiff, fluffy peaks. This should take about 3 to 4 minutes.

3. Combine and Fold the Ice Cream Mixture:

• Take about half of the whipped cream/cream cheese mixture and add it to the large bowl containing the sweetened condensed milk and rhubarb mixture.
• Whisk this in thoroughly until completely combined. This step lightens the condensed milk base, making it easier to fold in the remaining whipped cream without deflating it.
• Using a large rubber spatula, gently add the remaining half of the whipped cream mixture.
• Carefully fold everything together until no white streaks remain. Use gentle “cut and fold” motions, scraping from the bottom and folding over the top, to maintain as much air and volume as possible.
• If using, gently fold in 1 to 2 drops of pink food coloring.

4. Freeze:

• Pour the final ice cream mixture into a 9x4x4-inch Pullman loaf pan or another freezer-safe container with a lid. Smooth the top.
• Cover and place in the freezer until firm. This will take at least 6 hours, but overnight is often best. The ice cream will keep well for up to 1 week.

5. Serve:

• When ready to serve, you may need to let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
• Scoop into bowls or cones and enjoy your homemade No-Churn Strawberry Rhubarb Ice Cream!