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 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 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!
How to Make Rhubarb Ice Cream
Rhubarb ice cream is easy to make and rewarding. Follow these steps on how to make ice cream:
- 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.
- 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.
- 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 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!
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.
Love rhubarb? Try these other easy rhubarb recipes…
- Strawberry Rhubarb Crisp
- Rhubarb and Apple Crumble
- Strawberry Rhubarb Jam
- Rhubarb Muffins
- Stewed Rhubarb
- Rhubarb Dump Cake
- Rhubarb Steamed Pudding
- Pork Tenderloin with Rhubarb Chutney
- Rhubarb Bread
- Rhubarb Cake
Want to make ice cream but don’t have an ice cream maker? Try these no churn ice cream recipes…
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!
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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.
- 2 cups fresh rhubarb sliced into one inch pieces
- 1 cup sugar divided
- 1 tbsp water
- 2 cups heavy cream
- 1 cup whole milk
- 4 egg yolks
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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.
Recipe Video
RECIPE TIP: Mix in rhubarb sauce when transferring the ice cream to its container for an added punch of rhubarb flavor in each bite!
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