Sweet rhubarb ice cream made only from four ingredients is an idea for a dessert that works great on hot days. The main ingredient of this ice cream is rhubarb, which I combined with condensed milk and a bit of lime juice. Before adding the rhubarb to the milk, I cooked it until soft with water, hence four, not three ingredients were used to prepare this ice cream. These rhubarb ice creams are super easy to make and if you like rhubarb, you will definitely love it. The tangy taste of rhubarb is not very dominant in this ice cream, mainly because it is countered by the taste and sweetness of condensed milk. So it is quite a sweet ice cream despite the fact that you can find a large amount of rhubarb in it. This ice cream will work as a dessert, served by itself or as an addition to, for example, a warm apple pie or brownie. I encourage you to check the following recipe for rhubarb ice cream and I wish you a tasty meal.
Ingredients for rhubarb ice cream.
- 350 g rhubarb
- 50 ml water
- 500 ml condensed milk
- 1 tablespoon of lime juice
How to make rhubarb ice cream.
Put the rhubarb cut into small pieces into a pot, add water, bring it to a boil and simmer over a low heat for 10 minutes. The rhubarb should not only soften but also fall apart completely. Cool the cooked rhubarb, mix it with a blender, then rub it through a fine sieve. Combine the rhubarb puree with condensed milk and lime juice, and when done, pour it into the ice cream machine. Depending on what kind of machine you have at home, mix the ice cream mass for about 35-40 minutes. Transfer the ice cream to a plastic container, cover it with a lid, and place it in the freezer for at least a few hours.
Good to know when making rhubarb ice cream.
From the green rhubarb stems, you will get ice cream in the colour you can see on the attached photos. On the other hand, stems that are intensely red or green-red will give the ice cream a beautiful light-pink colour.
If you don’t have an ice cream machine, you can mix it all in a bowl, pour it into a plastic container and put it in the freezer. Every hour, the container should be removed from the freezer and the freezing ingredients should be stirred. It is worth doing this about three times in total.
Before combining it with the other ingredients, it is worth cooling the condensed milk in the refrigerator.
Do you like desserts with rhubarb? If so, try our recipe for Rhubarb syllabub.