Roasted Rhubarb Ice Cream

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Tart and sweet Roasted Rhubarb Ice Cream is a flavor combo my taste buds crave. I love anything with a sweet contrast: sweet and spicy, savory and sweet, or sweet and salty. I enjoy getting just the right combination of ingredients.

Roasted Rhubarb Ice Cream

Rhubarb Ice Cream

Moving to the Midwest I discovered the popularity and versatility of rhubarb. I have yet to find a rhubarb recipe that my family doesn’t love.

I am loving the nostalgia and stories around family rhubarb patches. My friend Margaret has a rhubarb patch created from a start that goes back to her great-grandmother. How cool is that?

That being said it only made sense to turn rhubarb into ice cream. It works up beautifully, kind of like other berries do, just super tart, so finding the right amount of sweet to balance it without overpowering its classic taste is key.

In this recipe, there are just five ingredients to the base. No eggs and no cooking which makes this a simple and easy ice cream base to make.

The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!

Rhubarb Sauce

Rhubarb ice cream can be made simply by stirring the roasted rhubarb pieces into the ice cream or the rhubarb pieces can be pureed into a sauce or swirl for the ice cream.

To make a Rhubarb Sauce, you’ll want to triple the amounts for making the roasted rhubarb. When it is done in the oven, transfer the rhubarb to a blender or glass jar and puree it with an immersion blender until smooth.

If you want a bit more texture to your ice cream reserve a 1/4 cup of the roasted rhubarb and add it back into your sauce after blending it.

As noted below, don’t forget to chop the roasted rhubarb small after it cools. You don’t want large chunks of frozen rhubarb in your ice cream. The smaller pieces are perfection.

Rhubarb Ice Cream is a summer fave!

Rhubarb Ice Cream Recipe

Ice Cream Instructions

  1. Combine the cream, milk, sugar, salt, and vanilla in a bowl and whisk to combine. Pour into the ice cream maker and churn according to the manufacturer’s instructions.
  2. Transfer the finished ice cream to an airtight container and stir in the cooled rhubarb pieces. Place in the freezer until ready to serve.
Rhubarb - before roasting

How To Roast Rhubarb

  1. Preheat the oven to 400°F. Line a baking sheet with parchment and place the rhubarb pieces on the parchment. Drizzle with honey.
  2. Roast for 12-15 minutes, until the rhubarb has softened and browned.
  3. Remove from the oven and allow the rhubarb to cool a bit while the ice cream finishes churning. When the rhubarb has cooled, roughly chop the pieces smaller, about ¼- inch in size.
Rhubarb - after roasting

Homemade Ice Cream Recipes

If sweet and tart is your thing, Lemon Ice Cream is a must-try. And fresh Lemon Sorbet topped with a splash of vodka is a light and refreshing treat that is a terrific addition to any meal.

At first glance, a sorbet might be unlikely to grab your attention. However, at first taste, you’re certain to be won over immediately. I highly recommend putting it on your list to try this summer.

Mixed Berry Ice Cream is full of summer berry flavors sure to cool you down on a hot day. And last but now least, Fresh Strawberry Ice Cream is a quintessential summer treat that I could happily make and eat every year.

Roasted Rhubarb Ice Cream

With over 70 ice cream recipes here to choose from, there’s sure to be an ice cream for everyone! If you’re new to making ice cream, the best and easiest vanilla ice cream is a great place to start.

These are my favorite inexpensive containers for storing ice cream. They’re perfect for gifting (who doesn’t love homemade ice cream?) storage, re-using, etc. I write the flavors on the lids with a sharpie and it washes off with dish soap.

I have more ice cream scoops than I can keep track of at this point and I definitely play favorites. This ice cream scoop does the best job ever of cutting through firm ice cream and still delivers a pretty scoop. It gets bonus points for being one of the least expensive scoops I own as well.

Don’t miss our Ice Cream Maker Review for all the information you need to find the BEST Ice Cream Maker for your needs! Spoiler alert – our top-rated machine under $50 just might surprise you. It sure surprised me!

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Roasted Rhubarb Ice Cream

Roasted Rhubarb Ice Cream

Tart and sweet Roasted Rhubarb Ice Cream is the flavor my taste buds crave. I love anything with a sweet contrast.
Pin Print Review
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Servings: 6 servings (about 1.5 quarts)

Ingredients 

Rhubarb Ice Cream

  • cups heavy cream
  • cup whole milk
  • ¾ cup sugar
  • ¼ teaspoon kosher salt
  • 2 teaspoons vanilla extract

Roasted Rhubarb

  • 2 cups rhubarb, cut into ½-inch wide pieces about 3 stalks worth
  • 3 tablespoons honey

Instructions

Ice Cream Instructions

  • Combine the cream, milk, sugar, salt, and vanilla in a bowl and whisk to combine. Pour into the ice cream maker and churn according to the manufacturer's instructions.
  • Transfer the finished ice cream to an airtight container and stir in the cooled rhubarb pieces. Place in the freezer until ready to serve.

Roasted Rhubarb Instructions

  • Preheat the oven to 400°F. Line a baking sheet with parchment and place the rhubarb pieces on the parchment. Generously drizzle the rhubarb with honey.
  • Roast for 12-15 minutes, until the rhubarb has softened and browned.
  • Remove from the oven and allow the rhubarb to cool a bit while the ice cream finishes churning. When the rhubarb has cooled, roughly chop the pieces smaller, about ¼- inch in size.

Nutrition

Calories: 407kcal · Carbohydrates: 40g · Protein: 4g · Fat: 27g · Saturated Fat: 17g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 7g · Cholesterol: 85mg · Sodium: 137mg · Potassium: 267mg · Fiber: 1g · Sugar: 39g · Vitamin A: 1144IU · Vitamin C: 4mg · Calcium: 144mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!
Roasted Rhubarb Ice Cream

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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