Rhubarb Ice Cream Recipe | Creamy, Tangy, and Perfectly Refreshing

Introduction: A Scoop of Spring in Every Bite

Rhubarb ice cream is a creamy, tangy, and slightly tart dessert that captures the essence of spring and early summer. Whether made with a traditional custard base or a simple no-churn method, this flavourful ice cream brings out the best of rhubarb’s natural sharpness, balanced by the richness of cream and sweetness of sugar. It’s a perfect way to make the most of seasonal rhubarb – and impress family and guests with something a little different.

Why You’ll Love This Rhubarb Ice Cream

Unique Flavour – A delicious break from vanilla or chocolate
Creamy Texture – Rich and smooth with just the right tang
Great Use of Fresh Rhubarb – Ideal for homegrown harvests
Freezer-Friendly – Store in advance for future indulgence

Ingredients

400g fresh rhubarb, chopped
150g caster sugar (divided)
300ml double cream
300ml whole milk
4 large egg yolks
1 tsp vanilla extract
Optional: 1 tbsp lemon juice (to enhance tartness)

How to Make Rhubarb Ice Cream – Step-by-Step

Step 1: Cook the Rhubarb

In a saucepan, combine rhubarb and 75g of the sugar.
Simmer gently for 10–15 minutes until the rhubarb softens into a compote.
Optional: Add lemon juice for extra zing.
Remove from heat and blend until smooth. Let it cool completely.

Step 2: Make the Custard Base

In a separate pan, heat milk and cream together until just below boiling.
In a bowl, whisk egg yolks with the remaining 75g sugar until pale and thick.
Slowly pour the hot milk mixture into the eggs, whisking constantly.
Return the mixture to the pan and stir gently over low heat until it thickens slightly – it should coat the back of a spoon.
Remove from heat and stir in vanilla extract.
Allow to cool, then combine with the cooled rhubarb puree.

Step 3: Chill the Mixture

Cover and chill the mixture in the fridge for at least 4 hours or overnight.
The colder the mixture, the creamier the final result.

Step 4: Freeze the Ice Cream

With an Ice Cream Maker:

Pour into your machine and churn according to manufacturer’s instructions.
Transfer to a container and freeze until firm.

Without an Ice Cream Maker:

Pour into a shallow dish and freeze. Stir every 30–60 minutes for 4 hours to break up ice crystals and improve texture.

Serving Suggestions

Serve in cones or bowls with a few stewed rhubarb pieces on top
Add crushed shortbread or ginger biscuits for extra crunch
Use as a base for a spring sundae with berries and whipped cream

Storage Tips

Store in an airtight freezer-safe container for up to 2 weeks
Place cling film directly on the surface to prevent freezer burn
Allow to soften for 5–10 minutes at room temperature before scooping

Flavour Variations

Rhubarb & Strawberry Ice Cream – Add 100g chopped strawberries to the compote
Rhubarb Ripple – Swirl cooked rhubarb through vanilla ice cream instead of blending
Rhubarb and Custard – Fold cooled rhubarb puree into shop-bought custard and freeze for a quick version

Conclusion

Rhubarb ice cream is a beautifully balanced dessert — rich, smooth, and full of natural fruit flavour. Whether enjoyed on its own or paired with crumbles, pies, or fresh fruit, it’s a wonderful way to celebrate rhubarb season. With its pastel pink hue and refreshing bite, this is one ice cream recipe you’ll want to revisit all year long.