Before diving into the details, this article will walk you through a refreshing and sweet twist on classic dessert: the rhubarb ice cream recipe. Whether you’re working with fresh stalks or frozen bits, this recipe will help you whip up a delicious treat that’s fruity, tangy, and satisfyingly creamy. Plus, we’ll answer your top questions like how to use condensed milk, how to incorporate fruit, and what’s the best and healthiest way to enjoy rhubarb.
Table of Contents
Why This Rhubarb Ice Cream Recipe Belongs in Your Freezer
Where the Flavor Journey Began
Hi, I’m Saly. I’m a wife, a home cook, and a big believer that recipes don’t need to be complicated to be unforgettable. This rhubarb ice cream recipe? It’s one of those desserts that came from necessity, like most great things do. One early summer, I had more rhubarb than ideas and a craving for something cold and creamy. I tossed together what I had: rhubarb, condensed milk, and cream. What came out of the freezer hours later was magic.
My husband’s verdict? “That’s Dailycious.” He went back for seconds before I even got a photo. That first batch didn’t last the day, but it sparked a recipe we’ve now made a dozen ways? each one better than the last.
Why Rhubarb Deserves a Spot in Your Ice Cream
Rhubarb might seem like an odd choice for ice cream, but trust me, it’s a star. Its natural tartness balances out the sweetness of the cream and condensed milk, creating a blend that’s perfectly bold without overpowering your palate. When cooked down, rhubarb transforms into this silky, jammy texture that swirls beautifully into your ice cream base. The best part? No fancy machine is required.
Just like with this ice cream bread recipe or our wildly popular banana pudding poke cake, I aim to keep my recipes low-effort and high reward. You’re going to love how simple this is.
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Rhubarb Ice Cream Recipe
This rhubarb ice cream recipe is creamy, fruity, and super simple. Made with condensed milk and no ice cream maker needed!
- Total Time: 8 hours
- Yield: 8 servings 1x
Ingredients
2 cups chopped rhubarb (fresh or frozen, thawed)
½ cup sugar
1 can sweetened condensed milk (14 oz)
2 cups heavy whipping cream (cold)
1 tsp vanilla extract
Instructions
1. In a saucepan, combine rhubarb and sugar. Simmer over medium heat until soft and jammy, about 10–15 minutes. Let cool completely.
2. In a bowl, whip heavy cream to stiff peaks.
3. In another bowl, stir together condensed milk and vanilla extract.
4. Gently fold whipped cream into the condensed milk mixture.
5. Swirl in the cooled rhubarb compote.
6. Pour into loaf pan, cover, and freeze for 6–8 hours or overnight.
7. Scoop and serve.
Notes
You can use Greek yogurt for a lighter version.
Add a pinch of lemon zest to brighten the flavor.
Store in airtight container up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Freezer
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scoop
- Calories: 270
- Sugar: 21g
- Sodium: 40mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
How to Make Rhubarb Ice Cream (With and Without a Machine)
Simple Ingredients, Huge Flavor
The beauty of this rhubarb ice cream recipe is how few ingredients it takes. Most of what you need is probably in your kitchen already. Here’s what I use every time:
- Fresh or frozen rhubarb
- Granulated sugar
- Sweetened condensed milk
- Heavy whipping cream
- Vanilla extract
- Optional: lemon zest or a touch of ginger for depth
Start by making a rhubarb compote. Simmer the chopped rhubarb with sugar over medium heat until soft and jammy, about 10–15 minutes. Let it cool completely. This is where the rhubarb magic begins; it deepens in flavor and thickens to the perfect swirlable consistency.
If you’re a fan of creamy fruit-forward desserts, you’ll also enjoy the way blueberry buttermilk pancake casserole pairs fruity tang with dairy comfort.
No-Churn Method: Just Mix and Freeze
This is my go-to. In a large bowl, whip the cold heavy cream until stiff peaks form. In another bowl, stir together the sweetened condensed milk and vanilla. Gently fold the whipped cream into the condensed milk mixture, then swirl in your cooled rhubarb compote.
Pour into a loaf pan, cover with foil or plastic wrap, and freeze for at least 6 hours or overnight. That’s it!
Churned Method: For the Ice Cream Enthusiasts
If you’ve got an ice cream maker, simply mix the base (condensed milk + whipped cream + rhubarb compote) and follow your machine’s instructions. Churning will give you a silkier texture, but honestly, the no-churn method holds its own!
Healthier Twists & Best Fruits for Ice Cream
Healthier Rhubarb Ice Cream, Done Right
Rhubarb ice cream doesn’t need to be a sugar bomb to taste good. If you’re looking for a healthier version, try these easy swaps without sacrificing texture or taste:
- Use Greek yogurt: Replace half the heavy cream with full-fat Greek yogurt. It adds tang and creaminess with more protein and less fat.
- Reduce sugar: Rhubarb is tart, but if you’re using sweetened condensed milk, you can cut back on the sugar used in the compote. Start with ¼ cup and adjust to taste.
- Coconut milk alternative: For a dairy-free version, full-fat coconut milk and a splash of vanilla make a beautiful base. The richness pairs surprisingly well with rhubarb’s acidity.
Rhubarb is also packed with fiber and vitamin K, making it one of the few ingredients that feels as good for your body as it tastes in dessert. Just make sure it’s cooked, raw rhubarb can be hard to digest and overly sour.
Which Fruits Belong in Ice Cream? These Do
Rhubarb is delicious on its own, but it also plays nicely with others. Some of the best fruits to add into ice cream, rhubarb included, are:
| Fruit | Best Use in Ice Cream |
|---|---|
| Rhubarb | Cooked down to compote or swirl |
| Strawberries | Fresh chunks or pureed |
| Mango | Blended for creamy tropical flavor |
| Peach | Ripe slices or roasted |
| Blueberries | Whole or lightly smashed |
A classic pairing is rhubarb and strawberry, and it works beautifully in ice cream too. You can swirl in a little strawberry compote for extra color and sweetness. For more fruit-based inspiration, check out these fruity favorites like pineapple upside down sugar cookies or strawberry crunch cookies. While not ice creams, they showcase how fruit-forward flavors can shine in snacks and desserts.
Quick Answers to Common Questions
What’s the healthiest way to eat rhubarb?
The healthiest way to enjoy rhubarb is by stewing it with minimal sweetener or roasting it with a touch of honey or maple syrup. You can stir it into yogurt or spoon it over oatmeal. In dessert recipes like this rhubarb ice cream recipe, you can cut back on sugar or use Greek yogurt in place of cream. Rhubarb is low in calories, high in fiber, and a natural source of antioxidants, especially when cooked. Just avoid eating it raw; it’s too tough and sour, and the leaves are toxic.
How to add fruit into ice cream without making it icy?
To avoid icy fruit chunks in ice cream, always cook or puree the fruit first. Raw fruit has high water content that turns icy in the freezer. For example, in this rhubarb ice cream recipe, the rhubarb is cooked down into a compote, which blends seamlessly into the creamy base. If using berries or peaches, macerate them with sugar or roast them to reduce moisture. Let them cool before mixing into your ice cream base.
Can I use frozen rhubarb for rhubarb ice cream?
Yes, absolutely. Frozen rhubarb works just as well as fresh in a rhubarb ice cream recipe. Just be sure to thaw and drain it before cooking down into compote. Frozen rhubarb may release a little extra water, so simmer it a few extra minutes until it thickens. Once cooled, it swirls into the ice cream base beautifully, no compromise on flavor or texture.
How long does homemade rhubarb ice cream last in the freezer?
Stored properly in an airtight container, your rhubarb ice cream will stay creamy and delicious for up to 2 weeks. After that, the texture may start to become icy. To preserve it longer, press plastic wrap or parchment directly onto the surface before sealing. Just like our ice cream bread recipe, freshness and airtight storage are key for homemade frozen desserts.
Let’s Wrap It Up
You don’t need an ice cream maker, or a ton of time, to make an unforgettable rhubarb ice cream recipe. With just a few ingredients and a swirl of sweet-tart compote, you can have a refreshing treat that’s both nostalgic and new. Whether you make it creamy and classic or lighten it with yogurt, this is a dessert that always earns second scoops.
Hungry for more? Make sure to join me on Facebook and Pinterest to keep the inspiration going.
