This Rhubarb Ice Cream has an intense rhubarb presence along with vanilla cream filled cookies stirred in. It is cold and creamy. If you a fan of rhubarb and cookies, then this will be the ice cream for you to make this summer!
All of my family are fans of rhubarb. We love that sweet tart flavor. There is nothing more delicious and cooling than a scoop of freshly homemade ice cream on a hot summer day!
Tart rhubarb, sweet ice cream, and crunchy vanilla cream cookies are a tasty combination
When I told my son I was planning to make a rhubarb recipe, the first thing he told me was he didn’t want the strawberry rhubarb combination. He, like his Mom, is a pure rhubarb fan. We love the flavor of rhubarb and don’t want anything to interfere with it.
I am the cookie fan in the house. If I were offered a cupcake, brownie, or cookie, you can be rest assured I would take the cookie.
I grew up eating homemade ice cream. My mom made it often, and we had many church functions where we would get together with other members and make homemade ice cream on Saturday nights.
It was natural for me to decide to add crumbled crispy cream filled cookies into this ice cream for ALL of the above reasons!
What you need to make this recipe
Fresh or frozen Rhubarb
Custard and Non Custard Base Ice Cream
Custard Ice Cream more of a pudding type ice cream base. It is a combination of milk, sugar, and egg yolks, that is cooked on the stove top until thickened. Then it has to be completely chilled before freezing in the ice cream maker.
This recipe for rhubarb ice cream is a non custard base. When your not making a custard base, you usually are making a base of just milk, cream, sugar, and flavorings. Non custard ice cream is not quite as rich as a custard based ice cream.
Both types of ice cream bases are good. It all depends on what you’re looking for. Custard ice creams are rich and creamy and non custard bases are not quite as rich, but still are creamy.
The Method: To Churn or not to Churn Ice Cream
This particular recipe is for churned ice cream. If you’re looking for a no churn ice cream, this Pistachio No Churn Ice Cream is one of our favorites!
The main difference between no churn and churn ice cream is the way you handle the ingredients. No churn ice cream requires whipped cream what is whipped until stillf. The sweetener is usually sweetened condensed milk instead of sugar. Sugar is not common in no churn ice cream as it can crystalize.
When making churned ice cream, our preferred method is a simple ice cream maker. I used my son’s ice cream maker, which is no longer available to purchase. However, this particular ice cream maker is similar to one my parent’s used and is simple and budget friendly.
The Type of Milk and Cream Needed to Make Homemade Ice Cream
When making homemade ice cream there really are no set rules as to what to use for milk. What you do need to know is what you use for milk and/or cream will dictate what type of homemade ice cream you end up with.
Whole Milk: Creamy and full fat milk lends to a richer ice cream. If you want a really true rich and creamy ice cream recipe, use whole milk and heavy cream combination.
Low fat or fat free milk: This will tend to give you more of an ice milk rather than cream. However, if you mix it with heavy or light cream, you will get a creamy, lower fat version of ice cream.
Heavy Whipping Cream or Light Cream: Both have more milk fat than milk. However, light cream has about 35 percent less fat than heavy cream. Depending on what you are looking for as an end result would depend on what cream to use.
Other Rhubarb Recipes you may like
*If you made this recipe for Rhubarb Ice Cream, please give it a star rating*
Rhubarb Ice Cream is sweet, tangy, creamy, and refreshing! The crunch of vanilla cream filled cookies offer a delicious texture to this creamy ice cream recipe.
- 2 cups 2% Milk
- 2 cups light cream
- 2 cups sugar, divided
- 3 cups diced rhubarb
- 2 teaspoons vanilla extract
- 23 Oreo Thins Golden Sandwich Cookies
- In a medium saucepan over medium high heat, stir the rhubarb and sugar. Bring to a boil and cook for 5 minutes, or until rhubarb just begins to break down.
- Transfer the rhubarb mixture to a blender and process for 1 minute, or until the rhubarb puree mixture is thick. Set aside.
- In a large bowl, whisk together the 2% milk, light cream, and sugar until sugar has dissolved.
- Add the rhubarb puree and vanilla extract. Whisk to combine. Place ice cream mixture in a covered container and refrigerate for at least 2 hours.
- Transfer chilled rhubarb ice cream mixture to the ice cream canister and freeze according to model instructions.
- Once the ice cream is soft frozen, stir in the crushed vanilla cream cookies. Freeze until firm.
Amount Per Serving Calories 243Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 20mgSodium 102mgCarbohydrates 39gFiber 1gSugar 33gProtein 3g
Nutrition information is provided as a courtesy but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.