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    Home » Recipes » Seasonal Recipes » Rhubarb Ice Cream

    Rhubarb Ice Cream

    Published: Apr 30, 2019 Modified: Apr 20, 2023 by Isabel Laessig

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    Creamy rhubarb ice cream is the perfect mix of sweet and tangy in each bite! It tastes like rhubarb pie and pairs deliciously with rhubarb sauce.

    Rhubarb ice cream in a white dish with rhubarb sauce in a jar in the background

    Rhubarb season runs from April through June, and is the perfect time to get crafty with sweet and tart rhubarb, like in this rhubarb ice cream! Using fresh rhubarb and only four other simple ingredients, this easy ice cream recipe makes the perfect sweet treat for those warm summer months.

    Rhubarb ice cream in a white dish with a spoon taking a bite

    Rhubarb Ice Cream Ingredients

    I love super creamy ice cream, so I always start with a classic custard base:

    • Heavy cream
    • Whole milk
    • Egg yolks
    • Granulated sugar
    • Fresh rhubarb (reminder: rhubarb leaves are not edible!)

    RECIPE TIP: To add the fresh rhubarb flavor, I like to cook down fresh rhubarb with more sugar to create a jam of sorts before combining the two in a blender for maximum creaminess!

    Preparing the custard base for rhubarb ice cream in a red blender

    How to Make Rhubarb Ice Cream

    Rhubarb ice cream is easy to make and rewarding. Follow these steps on how to make ice cream:

    1. Before starting the ice cream, combine some rhubarb and sugar in a small saucepan with some water and heat over medium-high heat. The sugar will dissolve in the water and the whole mixture will reach a boil. When the rhubarb gets soft and easily falls apart when you press it with a spoon, you’ll know it’s ready. Transfer the contents of the pot to a blender and start on the ice cream base.
    2. Temper heated heavy cream and milk into a mixture of egg yolks and sugar. Return to the saucepan and heat on low until the temperature of the custard reaches 160°F.
    3. Pour the custard into the blender with the rhubarb and pulse to combine. You can’t churn the ice cream until it is cool, so you’ll need to refrigerate it in a covered container for about 8 hours, or until it is completely cool.
    4. Once the custard is cool, churn according to your ice cream machine instructions. Transfer the churned ice cream to a container and freeze until ready to eat.

    RECIPE TIP: Mix in rhubarb sauce when transferring the ice cream to its container for an added punch of rhubarb flavor in each bite!

    Scoops of rhubarb ice cream served in a white dish

    Rhubarb Ice Cream Topping

    I love a good ice cream sundae more than the next person, so when it comes to dressing up ice cream, I’m all about picking the perfect accents!

    In this recipe, I mix in rhubarb sauce with the ice cream batter to add a reddish pink swirl of rhubarb flavor. If you don’t want to mix it into your ice cream but still want to try it, warm up the sauce, then top the ice cream with it. You could also try strawberry sauce as a topping!

    Since this ice cream is so creamy and smooth, you could also top it with some crunchy toasted nuts or additional cooked fresh rhubarb.

    Topping rhubarb ice cream with homemade rhubarb sauce in a spoon

    Love rhubarb? Try these other easy rhubarb recipes…

    • Rhubarb and Apple Crumble
    • Strawberry Rhubarb Jam
    • Rhubarb Muffins
    • Stewed Rhubarb
    • Rhubarb Dump Cake
    • Pork Tenderloin with Rhubarb Chutney
    • Rhubarb Bread

    Give these other delicious desserts for summer a try:

    • Strawberry Swirl Cheesecake
    • Red White and Blue Popsicles
    • Homemade Strawberry Shortcake Biscuits
    • Carlota de Limón

    What do you think of this rhubarb ice cream? How often do you make your own ice cream at home? Let us know in the comments below!

    📌 Pin Rhubarb Ice Cream to save for later!

    📋 Recipe

    Rhubarb Ice Cream

    Rhubarb Ice Cream

    Isabel Laessig
    Creamy RHUBARB ICE CREAM is the perfect mix of sweet and tangy in each bite! It tastes like rhubarb pie and pairs deliciously with rhubarb sauce. 
    4.88 from 8 votes
    Print Recipe Pin Recipe
    Custard cooling time 9 hours hrs
    Total Time 9 hours hrs
    Course Dessert
    Cuisine American
    Servings 1 pint
    Calories 2848 kcal

    Ingredients
      

    • 2 cups fresh rhubarb sliced into one inch pieces
    • 1 cup sugar divided
    • 1 tablespoon water
    • 2 cups heavy cream
    • 1 cup whole milk
    • 4 egg yolks
    Cooking Conversions

    See our Cooking Conversions Chart for help converting measurements!

    Instructions
     

    • Before starting the ice cream, combine rhubarb and sugar in a small saucepan with water and heat over medium-high heat. The sugar will dissolve into the water and the whole mixture will come to a boil. When the rhubarb gets soft and easily falls apart when you press it with a spoon, you’ll know it is ready to go. Transfer the contents of the pot to a blender and start on the ice cream base.
    • Temper heated heavy cream and milk into a mixture of egg yolks and sugar. Return to the saucepan and heat on low until the temperature of the custard reached 160 degrees.
    • Pour the custard into the blender with the rhubarb and pulse to combine. You can’t churn the ice cream until it is cool so you’ll need to refrigerate it in a covered container for about 8 hours, or until it is completely cool.
    • Once it is cool, churn according to your ice cream machine instructions. Transfer the churned ice cream to a container and freeze until ready to eat.

    Video

    Notes

    RECIPE TIP: Mix in rhubarb sauce when transferring the ice cream to its container for an added punch of rhubarb flavor in each bite!

    Nutrition

    Calories: 2848kcalCarbohydrates: 238gProtein: 31gFat: 203gSaturated Fat: 121gCholesterol: 1457mgSodium: 332mgPotassium: 1460mgFiber: 4gSugar: 215gVitamin A: 8680IUVitamin C: 22.4mgCalcium: 888mgIron: 2.5mg
    Keyword rhubarb recipe
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    Isabel, AKA Family Foodie

    About Isabel Laessig

    Hi! I’m Isabel Laessig, also known as Family Foodie, creator of Sunday Supper Movement and author of the Boujee Steak Cookbook. Sunday Supper is my mission to bring family back around the dinner table. Join me in making family meal-time a tradition to celebrate!

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    Isabel, AKA Family Foodie

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