Go Back
–+ servings
Homemade Rhubarb Ice Cream

Homemade Rhubarb Ice Cream: A Tangy Sweet Treat for Summer

Homemade Rhubarb Ice Cream is a refreshing dessert that captures the tangy sweetness of rhubarb, perfect for summer treats.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Freezing Time 4 hours
Total Time 4 hours 30 minutes
Servings: 6 cups
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ice Cream Base
  • 4 cups chopped rhubarb fresh or thawed, excess liquid drained
  • 1 cup granulated sugar can substitute brown sugar
  • 1 cup heavy cream or half-and-half for a lighter option
  • 1/4 cup lemon juice can substitute lime juice
  • 1 teaspoon vanilla extract

Equipment

  • ice cream maker
  • medium saucepan
  • mixing bowl
  • Blender

Method
 

Step-by-Step Instructions
  1. Cook the rhubarb with 1/2 cup sugar over medium heat for 10-15 minutes until soft and vibrant.
  2. Blend the cooled rhubarb mixture until smooth or leave chunky according to preference.
  3. In a mixing bowl, whisk together cream, milk, 1/4 cup sugar, vanilla, and salt until dissolved.
  4. Fold the rhubarb mixture into the cream mixture and optionally add lemon juice.
  5. Churn in an ice cream maker for 20-25 minutes until thickened.
  6. Transfer to an airtight container and freeze for at least 4 hours to firm up.
  7. Let sit at room temperature for 5 minutes before serving in bowls or cones.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 30gProtein: 2gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 50mgPotassium: 250mgFiber: 2gSugar: 20gVitamin A: 600IUVitamin C: 5mgCalcium: 100mgIron: 0.5mg

Notes

Ensure rhubarb is fresh; taste mixture before adding sugar for desired sweetness. For creaminess, consider adding ground coconut or almond milk. Serve with fresh mint or chopped nuts for decoration.

Tried this recipe?

Let us know how it was!