Here’s a full Rhubarb Ice Cream recipe — creamy, tangy, and perfect for summer!
Rhubarb Ice Cream Recipe (No-Churn or Churn Options)
Ingredients:
For the Rhubarb Compote:
2 cups chopped fresh rhubarb (about 4–5 stalks)
½ cup granulated sugar
1 tbsp lemon juice
1 tsp vanilla extract (optional)
For the Ice Cream Base:
2 cups heavy whipping cream (chilled)
1 can (14 oz / 400g) sweetened condensed milk
1 tsp vanilla extract
Instructions:
Step 1: Make the Rhubarb Compote
In a saucepan, combine chopped rhubarb, sugar, and lemon juice.
Cook over medium heat for 10–15 minutes, stirring often, until rhubarb is soft and breaks down.
Remove from heat and stir in vanilla extract (if using).
Let it cool completely, then chill in the fridge.
Step 2: Prepare the Ice Cream Base
In a large mixing bowl, whip the cold heavy cream to stiff peaks.
In a separate bowl, mix the condensed milk and vanilla extract.
Fold the whipped cream gently into the condensed milk mixture until combined.
Step 3: Combine and Freeze
Fold in the chilled rhubarb compote — either swirl it for a marbled effect or mix fully for an even flavor.
Pour into a loaf pan or airtight container.
Cover and freeze for at least 6 hours or overnight.
Optional Add-ins:
A swirl of strawberry compote for rhubarb-strawberry flavor
Crumbled shortbread or graham crackers for texture
A pinch of cinnamon or ginger for spice
To Serve:
Let the ice cream sit at room temp for 5–10 minutes before scooping for the best texture.
