Rhubarb Ice Cream Recipe (UK) | Creamy, Tangy & Easy to Make

Introduction: Celebrate Spring with a British Favourite

Rhubarb ice cream is a smooth, tangy, and creamy dessert that makes the most of one of the UK’s most iconic seasonal ingredients. Whether you’re using forced rhubarb in early spring or garden rhubarb later in the season, this vibrant pink treat is a refreshing alternative to traditional flavours. Homemade ice cream may sound fancy, but with the right method, it’s surprisingly simple — and incredibly rewarding.

Why You’ll Love This Rhubarb Ice Cream

Seasonal British Flavour – Perfect for showcasing homegrown or Yorkshire rhubarb
Creamy & Tangy – A great balance of sweet and sharp
Beautiful Colour – Naturally pink and eye-catching
Great Make-Ahead Dessert – Store in your freezer and serve whenever

Ingredients

400g fresh rhubarb, chopped
150g caster sugar (divided)
300ml double cream
300ml whole milk
4 large egg yolks
1 tsp vanilla extract
Optional: zest of ½ an orange or a dash of lemon juice for extra zing

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

Step 1: Cook the Rhubarb

Place the chopped rhubarb and 75g of the sugar into a saucepan.
Simmer gently over a low heat for 10–15 minutes until the rhubarb breaks down into a compote.
Let it cool, then blend until smooth. Set aside to chill in the fridge.

Step 2: Make the Custard Base

Heat the milk and cream together in a saucepan until just below boiling point.
In a separate bowl, whisk the egg yolks with the remaining 75g sugar until pale and creamy.
Slowly pour the warm milk mixture into the egg mixture, whisking continuously.
Return to the pan and cook gently, stirring constantly, until the custard thickens slightly and coats the back of a spoon.
Remove from the heat, stir in vanilla extract, and allow to cool.

Step 3: Combine and Chill

Stir the chilled rhubarb puree into the cooled custard base.
Cover and refrigerate the mixture for at least 4 hours, or overnight for best results.

Step 4: Churn and Freeze

With an Ice Cream Maker:

Pour the chilled mixture into your machine and churn according to instructions.
Transfer to a freezer-safe container and freeze for a few hours to firm up.

Without an Ice Cream Maker:

Pour the mixture into a shallow freezer-safe dish.
Freeze for 4–6 hours, stirring every hour to break up ice crystals and create a smooth texture.

Serving Suggestions

Scoop into bowls or cones for a refreshing treat
Pair with poached rhubarb, shortbread biscuits, or a drizzle of rhubarb syrup
Serve alongside a warm rhubarb crumble for a twist on a British classic
Add to a summer sundae with berries and whipped cream

Storage Tips

Store in an airtight container in the freezer for up to 2 weeks
Press a layer of baking paper or cling film directly on the surface to prevent ice crystals
Leave to sit at room temperature for 5–10 minutes before scooping for best texture

Flavour Variations

Rhubarb & Custard Ice Cream – Add extra vanilla and swirl in rhubarb compote
Rhubarb Ripple – Stir the cooked rhubarb into vanilla ice cream without blending
Rhubarb & Ginger – Add a little ground ginger or use stem ginger in syrup for warmth

Conclusion

Rhubarb ice cream is a perfect way to capture the essence of springtime in the UK. It’s creamy, tangy, and packed with flavour — and once you’ve tried it homemade, there’s no going back to shop-bought. Whether served in a cone on a sunny afternoon or as part of a dinner party dessert, this rhubarb ice cream is sure to impress.