Rhubarb ice cream is a delightfully refreshing treat with its natural tartness, rhubarb adds a welcome twist to your traditional rhubarb ice cream recipe, with or without strawberry.
This recipe takes you back to simpler times when summer desserts were made from ingredients picked fresh from the garden. Once you've acquired your rhubarb, it's time to start transforming it into a delicious dessert that you and your loved ones will enjoy.
This was inspired by my rhubarb coffee cake recipe and my peanut butter cup ice cream with snickers sauce recipe on this site, and pairs well with this amazing blueberry rhubarb pie, salted caramel milkshake or our amazing boozy caramel apple milkshake recipe.
Why You Will Love this Recipe
- Refreshing dessert with the perfect balance of tart and sweet.
- Super easy to make.
- Few ingredients required.
Ingredients
This recipe requires a few basic ingredients and a quick trip to your local market or backyard to grab some rhubarb.
Rhubarb Sauce
- Rhubarb - Use cranberries, a tart apple like Granny Smith or raspberries instead of or in combination.
- Granulated Sugar - Adjust amount until you find the perfect balance.
- Water - Use lemon juice or orange juice instead or some of each.
No Churn Ice Cream
- Heavy Whipping Cream and Sweetened Condensed Milk - Makes the best homemade ice cream.
See the recipe card below for the exact quantities of each ingredient.
Substitutions and Variations
Don't have the correct ingredients on hand? Or want to change something up? Here are some helpful tips for you to change this rhubarb ice cream recipe.
- Add Crunch - Add small chunks of rhubarb to your ice cream mixture right before freezing for a more crunch or a handful of your favorite chopped nuts like almonds, pecans or shredded coconut or chocolate chips.
- Make Strawberry Rhubarb Ice Cream - Add 2 cups freshly picked or defrosted frozen strawberries to your rhubarb sauce with your rhubarb. Remember bluebrries, apples, peaches, and cherries work too.
- Add Flavor - Add a teaspoon of vanilla or your favorite extract, a pinch of ground ginger, cinnamon, nutmeg or some fresh lemon or orange zest to ice cream mixture to enhance flavor.
- Smooth Ice Cream - After simmering rhubarb, you have option to puree with imersion blender and strain mixture if you want a totally smooth textured ice cream.
- Make Rhubarb Ripple - Instead of folding all of the rhubarb mixture into cream consider adding some cream to your pan. Next drizzling some rhubarb sauce on top. Using a knife swirl rhubarb mixture around so there is a ribbon of sauce everywhere. Then add another layer of cream followed by more sauce. Adjusting and swirling mixture around with a knife until done.
Instructions
Short introduction about this being easy to make, xyz number of steps, don't be overwhelmed by the steps etc.
Add rhubarb, strawberries, if using, sugar and water to a saucepan over medium-low heat and cook for 8-10 minutes. Cook until the rhubarb is broken down into a sauce. Set aside and let cool completely to room temperature.
In a large bowl, whip heavy cream in a chilled bowl using an electric hand mixer. Begin on low until the cream forms bubbles, and then increase your speed to high. Mix for about 4 minutes on high or until your cream is thick and forms stiff peaks.
After your cream is fully whipped, fold in the condensed milk using spatula. Use hand mixer to blend cream mixture on low for less than 10 seconds to make sure totally blended. Your ice cream base is complete.
Next, using a whisk, gently fold in the rhubarb mixture and stir until the rhubarb is fully blended.
Pour the ice cream mixture in a 9”x5” loaf pan. Cover and place in the freezer for 6 hours or overnight, covered tightly with plastic wrap.
Remove the ice cream from the freezer a few minutes before serving and enjoy every bite!
Hint:
If you love recipes like this, you may also enjoy trying one of our favorite ice cream recipes, Orange Creamsicle Ice Cream, Homemade Dark Chocolate Ice Cream (No Eggs, M&M Ice Cream, Banana Split Ice Cream or our Easy Pineapple Ice Cream (No Churn) recipe.
Storage
To ensure quality of your rhubarb ice cream, proper storage is essential.
Take your bread pan and cover with plastic wrap so its touching the surface of your ice cream to protect from freezer burn. I usually follow the plastic wrap with a layer of tinfoil. The ice cream will last around one month inside your freezer.
Your other alternative is to freeze your ice cream in a container designed specifically for long scoop no churn ice cream storage. Leave enough space at the top of the container as the ice cream will increase in volume as it freezes.
What to Serve With
- Serve with pound cake, sponge cake or shortcake.
- Offer more rhubarb sauce or a drizzle of chocolate, strawberry or caramel sauce.
- A bowl of fresh fruit.
Tips
- Rhubarb leaves are not edible and should be discarded.
- Ideally, use fresh and bright colored rhubarb stalks that are firm and crisp. Avoid limp or shriveled stalks.
- Taste your ice cream mixture before freezing and adjust the flavor or sugar content as desired.
- If you desire a smooth textured ice cream after simmering rhubarb, consider pureeing and straining the mixture to remove any fiberous bits.
- Make sure to chill the ice cream mixture for at least six hours or preferably overnight for best results before serving.
- Allow homemade rhubarb ice cream sit at room temperature for a few minutes before scooping and serving.
- Warm ice cream scoop under hot water and then dry with clean dish towel or paper towel before easily scooping ice cream.
FAQ
Do you have questions about rhubarb ice cream? Here are some of the most commonly asked questions about it.
Generally, rhubarb season starts in late April and continues until July in many areas.
Yes, you can use frozen rhubarb to make ice cream. Just make sure to thaw the rhubarb and drain any excess liquid before using it in your recipe, as excess moisture will lead to little bit longer simmering time.
Absolutely! You don't need to thaw rhubarb before cooking with it. Simply add the frozen rhubarb directly to your saucepan, along with sugar and any other desired ingredients. However, keep in mind that cooking times may be a minute or two longer.
After a monrh if you notice any discoloration, crystallization, or off-flavors, discard the ice cream and prepare a fresh batch.
Video
More Rhubarb Recipes
Do you like rhubarb? Here some recipes you may also like to try.
Rhubarb Ice Cream
Ready to get cooking? Remember that you can print this recipe if you would like.
Rhubarb Ice Cream
Equipment
Ingredients
Rhubarb Sauce
- 2 cups rhubarb chopped
- ½ cup granulated sugar
- ¼ cup water
No Churn Ice Cream
- 2 cups heavy whipping cream
- 1 can (14 oz) sweetened condensed milk
Options
- 2 cups strawberries chopped
Instructions
- Add rhubarb, strawberries, if using, sugar and water to a saucepan over medium-low heat and cook for 8-10 minutes. Use wooden spoon or potato masher. Stir frequently. Cook until the rhubarb is broken down into a sauce. Set aside and allowto cool to room temperature.
- After simmering rhubarb, you have option to puree using an immersion blender and strain mixture if you want a totally smooth textured ice cream. We never do.
- In a large bowl, begin whipping your heavy whipping cream in a chilled bowl using an electric hand mixer. Begin on low until the cream forms bubbles, and then increase your speed to high. Mix for about 4 minutes on high or until your cream is thick and forms stiff peaks.
- After your cream is fully whipped, fold in the condensed milk using spatula. Use hand mixer to blend cream mixture on low for less than 10 seconds to make sure totally blended.
- Next, using a whisk, gently fold in the rhubarb mixture and stir until the rhubarb is fully blended.
- Pour the ice cream mixture in a 9”x5” loaf pan. Cover and place in the freezer for 6 hours or overnight, covered tightly with plastic wrap.
- Remove the ice cream from the freezer a few minutes before serving and enjoy every bite!
Video
Notes
- Makes 5-6 cups of ice cream
- Rhubarb leaves are not edible and should be discarded.
- Ideally, use fresh and bright colored rhubarb stalks that are firm and crisp. Avoid limp or shriveled stalks.
- Taste your ice cream mixture before freezing and adjust the flavor or sugar content as desired.
- If you desire a smooth textured ice cream after simmering rhubarb, consider pureeing and straining the mixture to remove any fiberous bits.
- Make sure to chill the ice cream mixture for at least a couple of hours or preferably overnight for best results before serving.
- Allow homemade rhubarb ice cream sit at room temperature for a few minutes before scooping and serving.
- Warm ice cream scoop under hot water and then dry with clean dish towel or paper towel before easily scooping ice cream.
Nutrition
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