Creamy Rhubarb Vanilla Ice Cream

Why make this recipe

Rhubarb Vanilla Ice Cream is a delightful treat that combines the tartness of rhubarb with the sweet, rich flavor of vanilla. It’s a perfect dessert for warm days or a special treat for any occasion. Making your own ice cream allows you to control the ingredients and customize flavors to your liking. Plus, the unique taste of rhubarb makes this ice cream stand out from others!

How to make Rhubarb Vanilla Ice Cream

Ingredients :

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1/2 cup rhubarb vanilla jam

Directions :

1. In a mixing bowl, whisk together the heavy cream, whole milk, and sugar until the sugar is dissolved.
2. Stir in the vanilla extract.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. Once churned to a soft-serve consistency, gently fold in the rhubarb vanilla jam.
5. Transfer the ice cream to a container and freeze for at least 4 hours to firm up before serving.

How to serve Rhubarb Vanilla Ice Cream

Serve this ice cream in bowls or cones. You can add toppings like fresh fruit, whipped cream, or chocolate sauce for an extra treat. It’s also delicious served with pie or cake.

How to store Rhubarb Vanilla Ice Cream

To store the ice cream, place it in an airtight container. Keep it in the freezer where it can last for several weeks. Make sure to let it sit at room temperature for a few minutes before serving if it becomes too hard.

Tips to make Rhubarb Vanilla Ice Cream

• Make sure all your ingredients are chilled before mixing to help with the freezing process.
• Use fresh rhubarb if possible for the best flavor.
• If you don’t have an ice cream maker, you can freeze the mixture in a shallow dish. Stir it every 30 minutes until it’s firm.

Variation

For a twist, you can add crushed berries or chocolate chunks to the mixture during the last few minutes of churning. You might also consider blending in some crushed graham crackers for a crunchy texture.

FAQs

Can I use canned rhubarb for this recipe?
Yes, you can use canned rhubarb, but fresh rhubarb will give a better taste and texture.

How long does it take to churn the ice cream?
It usually takes about 20 to 30 minutes, depending on your ice cream maker.

Can I make this ice cream dairy-free?
Yes, you can substitute the heavy cream and whole milk with coconut cream and almond milk for a dairy-free option.

Rhubarb Vanilla Ice Cream

A delightful treat combining the tartness of rhubarb with the rich flavor of vanilla, perfect for warm days or any occasion.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 4 hours hrs

Servings: 6 servings

Course: Dessert, Ice Cream

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

Base Ingredients

• 2 cups heavy cream Make sure it's chilled
• 1 cup whole milk Make sure it's chilled
• 3/4 cup granulated sugar Helps sweeten the mixture
• 1 teaspoon pure vanilla extract
• 1/2 cup rhubarb vanilla jam Fold in before freezing

Method

 

Preparation

1. In a mixing bowl, whisk together the heavy cream, whole milk, and sugar until the sugar is dissolved.
2. Stir in the vanilla extract.

Churning

1. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
2. Once churned to a soft-serve consistency, gently fold in the rhubarb vanilla jam.

Freezing

1. Transfer the ice cream to a container and freeze for at least 4 hours to firm up before serving.

Notes

Serve in bowls or cones with toppings such as fresh fruit, whipped cream, or chocolate sauce. Let sit at room temperature for a few minutes if it becomes too hard.