Make It Yourself Monday: Rhubarb Ice Cream!

Rhubarb Ice Cream

One of my absolute favorite parts about this time of year is the rhubarb! Besides getting a HUGE bunch of it in our CSA basket last week, I also snagged some from the “Extra” pile at my CSA pickup. Hard to believe that there are people that don’t love some rhubarb.

I was inspired to make some rhubarb ice cream! And let me tell you — it was SO good. Cool, refreshing, and not overly sweet. Delicious, and perfect for this time of year. Make it yourself, and then tell me what you think!

Looking for a delicious topping? Try my homemade cherry syrup recipe!


Homemade Rhubarb Ice Cream


  • 1 cup chopped rhubarb
  • 1 cup milk (I used almond milk)
  • 1/2 cup + 3 tbsp white sugar
  • pinch salt
  • 2 cups heavy cream
  • 1/2 tsp pure vanilla extract


  1. In a small saucepan, combine the chopped rhubarb, 3 tbsp sugar, and about 1/4=1/3 cup of water. Simmer on medium heat until the rhubarb is soft and you have a simple syrup.
  2. Using a hand mixer (or an immersion blender), beat the mixture together so syrup is mostly smooth. There can be some chunks, you just don't want them too big.
  3. Let cool completely.
  4. In a large mixing bowl, combine the 1/2 cup sugar, 1 cup milk, salt, and vanilla extract. Wisk until all the sugar is incorporated.
  5. Stir in the rhubarb syrup.
  6. Slowly stir in the heavy cream.
  7. Refrigerate this mixture 2 hours, then prepare it according to the directions on your machine.
  8. Don't have a machine? I recommend this Cuisinart ICE-21 Frozen Yogurt-Ice Cream & Sorbet Maker


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