Rhubarb Ice Cream Recipe

Rhubarb Ice Cream Recipe

Photos of Rhubarb Ice Cream Recipe

This is a fun recipe that is a delicious accomplishment.

An incredibly flavorful take on ice cream! Experience the wonderful combination of smooth and creamy along with the sweet and slightly tart from simmered-down rhubarb.

Cook: 40 mins
Total: 1 hr 40 mins


  • 3 cups rhubarb, fresh or frozen, thinly sliced
  • 2 cups sugar
  • 1 tsp lemon juice
  • 1 cup heavy whipping cream


  1. Place rhubarb in an ungreased 13x9-inch baking dish. Sprinkle with sugar, tossing to coat.

  2. Cover and bake in a 375 degree F oven for 30 to 40 minutes, or until tender, occasionally stirring.

  3. Cool slightly.
  4. Process in batches in food processor or blender until smooth.
  5. Transfer to a bowl, cover and refrigerate until chilled.
  6. Stir in lemon juice. In a mixing bowl, beat cream until stiff peaks form.
  7. Gradually fold into rhubarb mixture.
  8. Transfer to a shallow 2-qt freezer container.
  9. Freeze uncovered for 1 hour, stirring every 15 minutes.
  10. Cover and freeze overnight.


  • Sugar: 135g
  • :
  • Calcium: 156mg
  • Calories: 816kcal
  • Carbohydrates: 141g
  • Cholesterol: 109mg
  • Fat: 30g
  • Fiber: 2g
  • Iron: 1mg
  • Potassium: 411mg
  • Protein: 3g
  • Saturated Fat: 18g
  • Sodium: 36mg
  • Vitamin A: 1291IU
  • Vitamin C: 11mg
Nutrition Disclaimer
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