Rhubarb Ice Cream
Rhubarb ice cream is a delightfully refreshing treat with its natural tartness, rhubarb adds a welcome twist to your traditional ice cream recipe, with or without strawberry.
Servings: 6 cups
Calories: 358kcal
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
Calories: 358kcal | Carbohydrates: 24g | Protein: 3g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 90mg | Sodium: 24mg | Potassium: 267mg | Fiber: 2g | Sugar: 22g | Vitamin A: 1214IU | Vitamin C: 32mg | Calcium: 96mg | Iron: 0.4mg