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