This super creamy Homemade Raspberry Rhubarb Ice Cream is wholesome and natural and made with only 5 ingredients, including fresh rhubarb, juicy raspberries, and real cream. The sweet raspberries complement the tart rhubarb perfectly.
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This raspberry ice cream recipe is one of my favorite recipes to use rhubarb and raspberries that we grow on our farm. We have 5 rhubarb plants and a large raspberry patch that produces big, juicy berries every summer. So what I don't use in the summer gets frozen for use all year long.
For more rhubarb recipes, check out Air Fryer Rhubarb Crisp, Homemade Raspberry Rhubarb Freezer Jam, Strawberry Rhubarb Cream Cheese Muffins, and Strawberry Rhubarb Cake.
For more pink recipes, check out 50 Fun Pink Party Food Ideas.
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Why you'll love this rhubarb ice cream recipe
- Homemade rhubarb ice cream is the absolute best! It's so rich and creamy.
- It's far cheaper than store-bought ice cream, plus there are no artificial additives, preservatives, or colors.
- It is made with real cream and all-natural ingredients.
- Does not contain any artificial flavoring or egg yolks.
- You can control the amount of sugar. I use cane sugar so it contains no refined sugar.
- The fresh taste of the berries shines through without using vanilla extract or lemon juice to add flavor.
Recipe Ingredients
Only 5 ingredients are needed to make this delicious homemade raspberry rhubarb ice cream.
Ingredient Notes
- Half-and-half, 10% milkfat.
- Table cream, 18% milkfat.
- Rhubarb, chopped. You can use fresh or frozen rhubarb.
- Raspberries. You can use fresh or frozen raspberries.
- Sugar. I used cane sugar, but you can use coconut sugar, brown sugar, or your preferred sweetener.
See the printable recipe card for exact measurements and a full list of ingredients.
How to make rhubarb ice cream in ice cream maker
Step 1: Preheat your oven to 325 degrees F. Wash the raspberries and rhubarb, chop them up into 1-inch pieces, and place them on a baking sheet lined with parchment paper. Sprinkle a tablespoon of sugar over the fruit and bake for 30 minutes at 325 degrees F.
Stir the fruit, and bake for an additional 5-10 minutes. The fruit needs to be soft, not crispy. Because all ovens do not cook the same, check the fruit occasionally to ensure it doesn't overcook. You don't want any crunchy bits in the ice cream.
Step 2: Remove the fruit from the oven and place it in a food processor. Pulse the cooked fruit for 5-10 seconds.
Step 3: Add the sugar. Start with the lower amount of sugar and adjust to taste if needed, as rhubarb can vary in its level of tartness. The heat from the fruit will melt the sugar. Pulse the raspberry puree with the sugar until smooth.
Step 4: Add the cream slowly to the food processor. You may need to stop blending the mixture if the fruit sticks to the side of the food processor. Use a spatula to scrape the fruit away from the sides and bottom of the bowl. Blend the ice cream base in the food processor until smooth.
Step 5: Set up the chilled ice cream maker according to the manufacturer's directions. My ice cream maker is an attachment for my KitchenAid stand mixer. It needs to sit in the freezer for a minimum of 24 hours before use.
Turn on your ice cream maker and slowly pour the cream and fruit mixture into it. Churn ice cream for 25-30 minutes.
Pro Tip: I cannot pour out the mixture from the food processor into the ice cream maker without making a mess, so I always pour it into a 16-cup measuring cup with a spout to not waste any delicious ice cream. 😊
Step 6: After the 25 minutes is up, the ice cream will be the consistency of soft-serve ice cream, so it needs to firm up slightly.
Use a spatula to scoop out the raspberry rhubarb ice cream and place it into an 8 x 11-inch baking dish. Smooth the top with a spatula. Place a sheet of plastic wrap directly on the ice cream and smooth it down to prevent ice from forming. Lay another piece of plastic wrap over the baking dish.
Place it in the freezer on a level surface and freeze for a minimum of 6 hours or longer before serving.
Serving Suggestions
- Serve the ice cream in bowls, ice cream cones, or a waffle cone or waffle bowl.
- Add a scoop on top of some cake or homemade pie.
- Serve with extra raspberries or rhubarb sauce on top.
- Top with whipped cream and sprinkles for a sundae.
Expert Tips
- Baking the fruit first will result in silky smooth ice cream. Some people cook their fruit in a pot on the stove, but I find there is still too much moisture in it and there will be chunks of frozen ice in the ice cream.
- Let the frozen ice cream sit at room temperature for 5-10 minutes to soften before serving.
Recipe FAQs
You can use any milk to make ice cream. Ideally, you want ingredients with a high-fat content because this will give it its creamy texture when cooled. Lower-fat milk is not as creamy, and more ice crystals form when it is frozen.
Do not store ice cream in the freezer near foods with strong scents, such as fish or pizza, or near casseroles with onions and garlic.
I find that it is far cheaper to make our own ice cream than buy it, plus you know it is made with wholesome ingredients.
Yes, you can use a blender or a large personal blender like the Nutribullet.
More sweet summer treats to try
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Printable Recipe
Homemade Raspberry Rhubarb Ice Cream
Ingredients
- 1½ cups raspberries, fresh or frozen washed
- 1 cup rhubarb, fresh or frozen diced in 1-inch pieces
- 2 cups half-and-half 10% milk fat
- 2 cups table cream 18% milk fat
- 1½-2 cups sugar
Instructions
- Preheat your oven to 325 degrees F.
- Place raspberries and rhubarb on a parchment paper-lined baking sheet. Sprinkle a tablespoon of sugar over the fruit. Bake for 30 minutes, then stir the fruit and bake for another 5-10 minutes. The fruit just needs to be soft, not crispy.
- Remove the fruit from the oven and place it in a food processor. Pulse the cooked fruit for 5-10 seconds.
- Add 1½-2 cups of sugar to the fruit and blend on low speed until the mixture is smooth.
- With the machine on low, add the half-and-half and table cream slowly through the opening in the food processor. If the fruit sticks to the side of the food processor scrape it down with a spatula. Blend until smooth and creamy.
- Set up the chilled ice cream maker according to the manufacturer's directions. Turn on the ice cream maker, and slowly pour the blended ice cream mixture into the ice cream bowl. Churn the ice cream for 25-30 minutes.
- Remove the ice cream from the ice cream machine and scoop out the raspberry rhubarb ice cream into an 8 x 11-inch baking dish. Smooth the top with a spatula. Place a sheet of plastic wrap directly on the ice cream and smooth it down to prevent ice from forming. Lay another piece of plastic wrap over the baking dish and place it in the freezer on a level surface. Freeze for a minimum of 6 hours or longer before serving.
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Notes
- Baking the fruit first will result in silky smooth ice cream. Some people cook their fruit in a pot on the stove, but I find there is still too much moisture in it and there will be chunks of frozen ice in the ice cream.
- Let the frozen ice cream sit at room temperature for 5-10 minutes to soften before serving.
- Store leftovers in an airtight container in the freezer for up to 2 weeks.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Mihaela | https://theworldisanoyster.com/ says
This is the best homemade ice cream recipe I have seen yet!
Jeri says
Thank you so much, Mihaela! We love it!
Linda says
I'm so excited about this recipe! It's so refreshingly good and easy to make. Definitely a must-make every summer!
Jeri says
Thanks, Linda! We make it quite often!
Kayla DiMaggio says
I loved all the flavors of this! I love that there are only 5 ingredients, store bought ice cream has so many and I feel guilty eating it. I loved this!
Jeri says
I'm so glad you liked it, Kayla!
Anaiah says
I love all the flavors in this strawberry rhubarb ice cream! Since there are only 5 ingredients in this recipe, I don't feel guilty eating a big bowl of it, haha.
Geetanjali Tung says
What a delicious ice cream! Full of flavgor!