The moment you take a scoop of Rhubarb Ripple Ice Cream, you can’t help but smile. It’s like summer in a bowl, with creamy, dreamy goodness swirling around tart rhubarb that has been transformed into a luscious ribbon of flavor. Imagine the cold kiss of ice cream melting on your tongue while that tangy rhubarb dances playfully alongside the sweet creaminess. strawberry shortcake ice cream sandwiches It’s a flavor explosion that makes your taste buds sing and your heart do a little happy dance.

This delightful dessert isn’t just tasty; it carries with it an entire symphony of memories and emotions. I recall the first time I made it for my family during a backyard barbecue. My cousin, who usually turns his nose up at anything green, took one taste and announced he would marry me if I promised to make this every day. Spoiler alert: he didn’t follow through on that promise, but the ice cream quickly became a requested staple at all our gatherings, brightening even the grayest of days.

I remember serving this ice cream at my sister’s birthday party last year—everyone went wild for it!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Rhubarb: Opt for vibrant red stalks for sweetness; avoid any yellowish ones as they may be too tart.
• Sugar: Granulated sugar works best here to balance out that tart rhubarb flavor.
• Heavy Cream: Use high-quality heavy cream for that rich and creamy texture.
• Whole Milk: Whole milk provides the necessary creaminess without being overly rich. mini fruit popsicles.
• Vanilla Extract: Pure vanilla extract enhances the overall flavor profile beautifully.
• Lemon Juice: A splash adds brightness and balances the sweetness of the ice cream.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Follow these simple steps to create your own Rhubarb Ripple Ice Cream.

Prepare the Rhubarb Mixture: Start by washing and chopping about 3 cups of fresh rhubarb into small pieces. Combine them with 1 cup of sugar in a medium saucepan over medium heat until they soften, about 10 minutes.

Add Flavorful Goodness: Stir in 1 tablespoon of lemon juice and continue heating until the mixture thickens slightly. You’ll know it’s ready when the rhubarb breaks down into a chunky sauce that smells heavenly!

Blend the Creamy Base: In a large bowl, whisk together 2 cups of heavy cream, 1 cup of whole milk, and 2 teaspoons of vanilla extract until well combined.

Combine Everything Together: Once cooled, fold the rhubarb mixture into your creamy base gently—this creates those beautiful swirls we all love!

Chill Out Time!: Pour everything into an airtight container and freeze for about 4-6 hours or until solidified. For best results, stir every hour to keep it creamy!

Scoop & Serve: Use an ice cream scoop to serve generous portions in bowls or cones—don’t forget to garnish with additional rhubarb sauce if you have leftovers! Enjoy!

And there you have it—a delightful treat that not only tantalizes your taste buds but also warms your heart. Making Rhubarb Ripple Ice Cream is like capturing summer in every scoop; it’s fun, flavorful, and downright addictive! mango pineapple smoothie.

Perfecting the Cooking Process

Start by cooking the rhubarb with sugar until soft, then chill before mixing with ice cream base for smooth blending.

Add Your Touch

Feel free to customize your ice cream with additional flavors like vanilla or even a hint of ginger for an extra kick.

Storing & Reheating

Store your Rhubarb Ripple Ice Cream in an airtight container in the freezer for up to two weeks, ensuring it stays creamy.

Creating this Rhubarb Ripple Ice Cream reminded me of summer picnics in my grandmother’s garden, where laughter mingled with the sweet scent of homemade desserts. For more inspiration, check out this Delicious Irish Apple Cake recipe.

FAQ

What is the best way to prepare rhubarb?

Wash and chop rhubarb into small pieces before cooking to release its natural flavors.

Can I use frozen rhubarb for this recipe?

frozen yogurt clusters.

Yes, frozen rhubarb works well; just ensure it’s thawed and drained before use.

How long does homemade ice cream last?

Homemade Rhubarb Ripple Ice Cream lasts about two weeks if stored properly in the freezer.

Print

Rhubarb Ripple Ice Cream

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Mery Mack
• Total Time: 25 minutes
• Yield: About 6 servings 1x

Print Recipe

Pin Recipe

Description

Rhubarb Ripple Ice Cream is a refreshing summer treat that beautifully marries the tartness of fresh rhubarb with the rich creaminess of homemade ice cream. No churning is required, making this recipe simple and accessible for everyone. Each scoop reveals stunning swirls of vibrant color and a delightful flavor explosion that will transport you to sunny picnics and cherished family gatherings. Perfect for cooling down on warm days, this ice cream will quickly become a favorite at your next get-together.

---

Ingredients

Scale 1x2x3x

• 3 cups fresh rhubarb, chopped
• 1 cup granulated sugar
• 2 cups heavy cream
• 1 cup whole milk
• 2 tsp pure vanilla extract
• 1 tbsp lemon juice

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a medium saucepan, combine chopped rhubarb and sugar over medium heat. Cook for about 10 minutes until soft.
2. Stir in lemon juice and cook until the mixture thickens slightly, forming a chunky sauce.
3. In a large bowl, whisk together heavy cream, whole milk, and vanilla extract until combined.
4. Allow the rhubarb mixture to cool before folding it into the creamy base to create swirls.
5. Transfer to an airtight container and freeze for 4-6 hours, stirring every hour for optimal creaminess.
6. Scoop into bowls or cones, optionally garnishing with extra rhubarb sauce.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: No Churn
• Cuisine: American

Nutrition

• Serving Size: 1/2 cup (125g)
• Calories: 290
• Sugar: 25g
• Sodium: 50mg
• Fat: 22g
• Saturated Fat: 14g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 80mg