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Divine Rhubarb Ice Cream – creamy & dreamy

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Today’s divine Rhubarb Ice Cream is the perfect ice cream flavor to kick-start the season of frozen treats. 

Creamy Rhubarb Ice Cream Recipe Jeni Britton Bauer Ice Cream Base

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to amazon.com and affiliated sites

Let’s kick off ice cream season with this dreamy Rhubarb Ice Cream recipe! 

I love ice cream parlors. I come from a country where they are the center of social life. Getting ice cream is not only the ultimate expression of summertime relaxation but also a social event!

The ice cream parlor would be the place where you meet your girlfriends to have a coffee, a scoop of ice cream and a glass of prosecco while catching up on the gossip.

There is always outdoor seating making it THE spot for people watching and a great first date location for those too young to get drinks at a bar.

On our last trip to Cochrane, AB -or shall I say on our last pilgrimage to MacKay’s Ice Cream Parlour, we got to try their strawberry rhubarb pie ice cream.

I really liked it but it didn’t really stand a chance hidden under big scoops of Maple Bacon and Chocolate Ice Cream.

You all know what happens at the bottom of your ice cream cup on a very hot day. With rhubarb being such a subtle flavor, I didn’t taste it at all.

This Homemade Vanilla Rhubarb Ice Cream will be your new favorite frozen treat! 

I still really loved the idea of incorporating rhubarb into ice cream though and wanted to make a pure straightforward Rhubarb Ice Cream.

When I found this recipe, which also happened to use my all-time favorite ice cream base, I was sold!

cochrane downtown

How to make the best rhubarb ice cream: 

The recipe for this pretty pink rhubarb ice cream is pretty straightforward and you might even have most of the ingredients waiting in the fridge already.

I all starts with Jeni’s Ice Cream Base, which I use for all of my homemade ice creams now. It’s the best and easiest way to achieve a professional look and texture at home!

Note that you do need an ice cream maker for this rhubarb ice cream recipe!

For our Rhubarb Ice Cream, we start by making a vanilla infused rhubarb jam which is absolutely addictive by the way!

Rhubarb and vanilla just belong together! Not eating this rhubarb jam by the spoonful is the hardest part of this recipe! Be strong, store it in the fridge to cool.

We’ re gonna mix it with the cooled ice cream base later and you’ll be soon rewarded for your patience!

homemade rhubarb ice cream in a loaf tin

Rewarded with this creamy dreamy rhubarb ice cream!

homemade rhubarb ice cream

First, I was not sure whether the subtle rhubarb flavor would come through strong enough in cold ice cream but let me tell you it does!

A Rhubarb Lover’s Ice Cream Dream!

best rhubarb ice cream recipe

I love the contrast between the creaminess and the tanginess of the rhubarb in this refreshing ice cream! It’s like the perfect mix!

More ice cream recipes: 

If you love this ice cream base as much as I do, check out this recipe for Rhubarb Strawberry Nice Cream and  Toasted Basmati Rice & Coconut Ice Cream .

My product recommendations:

Jeni's Splendid Ice Creams ...Shop on Amazon Jeni's Splendid Ice Cream D...Shop on Amazon Cuisinart Ice Cream Maker M...Shop on Amazon Cuisinart Ice Cream Maker M...Shop on Amazon

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to amazon.com and affiliated sites

Did you make and love this rhubarb ice cream recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!

rhubarb ice cream
5 from 2 votes

Rhubarb Ice Cream

Creamy, melt in your mouth ice cream thanks to Jeni Britton Bauers Ice Cream Base! A rhubarb vanilla jam infuses the ice cream with lovely rhubarb flavour!
Course Dessert
Cuisine canada, usa
Keyword homemade rhubarb ice cream, ice cream with rhubarb, Jeni Britton Bauer recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 Portions
Calories 340 kcal
Author Kiki Johnson


For the base

  • 2 cups milk
  • 4 tsp cornstarch
  • 1 1/4 cups heavy cream
  • 2/3 cup sugar
  • 2 tbsp light corn syrup
  • 1/4 tsp kosher salt
  • 3 tbsp cream cheese 1.5 oz, softened
  • 1 x recipe rhubarb jam see below

Rhubarb Jam

  • 450 g rhubarb* to yield about 3 1/2 to 4 cups once chopped
  • 3/4 cup sugar
  • 1 vanilla bean


For the jam

  1. Wash and slice the rhubarb and bring it to a boil with sugar, the scraped out vanilla pod and the vanilla caviar. Let simmer covered for about 5 minutes. Lift the lid, take the immersion blender to it to make it smoother and let simmer until the rhubarb has reached a jam like consistency. Let cool in the fridge.

For the ice cream base

  1. In a bowl, stir together 1⁄4 cup milk and the cornstarch; set slurry aside. In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, syrup, and salt; bring to a boil over medium-high heat. Cook for 4 minutes; stir in slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes. 

  2. Place cream cheese in a bowl and pour in 1⁄4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture. Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled or just chill it in the fridge overnight. 
  3. The next day, puree your jam with the ice cream base using an immersion blender. Pour the mixture into an ice cream maker and process according to manufacturer's instructions. I did this in two batches as my ice cream maker has a 500 ml limit. Transfer ice cream to a storage container and freeze until set.

Recipe Notes

Store the ice cream in a sealable plastic container. 



 Rhubarb Ice Cream - this easy homemade ice cream is made without eggs but with cream cheese and homemade rhubarb vanilla compote! The recipe uses the famous Jeni's Splendid Ice Cream Base instead of egg custard and stays scoopable after weeks in the freezer #frozendessert #icecream #summerrecipes

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  1. 5 stars
    Es ist wirklich ein sehr leckeres Eis. Nicht kristallin, soft und cremig. Auch der Rhabarbergeschmack ist ein Gedicht. Zusammen mit gezuckerten Erdbeeren sehr zu empfehlen. Allerdings sollte das Eis gut 45 Minuten vor dem Verzehr aus dem Eisfach geholt werden, sonst ist es nicht zu portionieren. Auf jeden Fall werde ich nun auch das Basmatireiseis ausprobieren. Vielen Dank für dieses wundervolle Rezept. Schade, dass ich kein Bild hochladen kann

  2. 5 stars
    Dieses Eis ist ein Traum. Herrlich erfrischend, leicht säuerlich, so dass der Rhabarbergeschmack sehr gut zur Geltung kommt. In der Herstellung etwas aufwendig, weil zuerst die Eisbasis zubereitet werden muss. Es lohnt sich aber weil dieses Eis wirklich sehr, sehr lecker ist. Zudem schätze ich dass dieses Eis nicht schwer verdaulich ist, weil die Eisbasis, viel Milch enthält.

  3. 5 stars
    We have an amazing ice cream shop that makes a Tart Rhubarb that I dream about eating every day. This was just as amazing! Followed the recipe exactly. I will definitely be making this again.

  4. 5 stars
    This recipe is truly delicious. My family loved it. The addition of the cream cheese was a surprise. Even after hours in the freezer, the ice cream is very easy to scoop out. I will without a doubt make this again and again as it was divine!

  5. Grundsätzlich sehr lecker, aber dass der Rhabarbergeschmack gut zur Geltung kommt kann ich nicht bestätigen. Bei mir war eher die Süße vom Eis im Vordergrund. Habe dann noch Erdbeer-Rhababermarmelade als Swirl reingemixt, damit das Eis mehr Geschmack bekommt. Ansonsten sehr cremig.

  6. 5 stars
    Thank you, Kiki for this great recipe. It is so deliciously creamy and the rhubarb taste shines through. I cut back the sugar by at least 1/3 as my rhubarb was brilliantly red and sweet. The colour is beautiful. Sehr lecker!

  7. Oh my. Delish! Just the creamy base would be good as ice cream or pudding, maybe add chocolate instead of the rhubarb.

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