This Homemade Rhubarb and Raspberry Ice Cream is the perfect refreshing treat for summer. It is a beautiful pink color and is so creamy and full of flavor. It is made with fresh rhubarb, juicy raspberries, and real cream. The sweet raspberries complement the tart rhubarb perfectly. Only 5 ingredients are needed to make this wholesome and natural ice cream.
This is another one of our favorite recipes to use rhubarb and raspberries that we grow on our farm. We have 5 rhubarb plants, 2 of which are at least 60 years old and still producing, 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.
I love having frozen rhubarb and raspberries in the freezer; that way, I always have enough to make Homemade Raspberry Rhubarb Freezer Jam and Strawberry Rhubarb Cream Cheese Muffins all year long.
And raspberries are perfect to use in Raspberry Overnight Oats.
For more pink recipes, check out 50 Fun Pink Party Food Ideas.
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Why this recipe works
- Homemade ice cream is the absolute best! It is rich, creamy, and flavorful.
- It's far cheaper than store-bought ice cream, plus there are no artificial additives, preservatives, or colors.
- It is made with all-natural ingredients.
- Does not contain any artificial flavoring.
- This ice cream is made with real cream.
- Contains no refined sugar. The fresh taste of the berries shines through.
Ingredients for homemade ice cream
Only 5 ingredients are needed to make this delicious homemade raspberry rhubarb ice cream.
- 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.
- Cane sugar. You can also use coconut sugar or your preferred sweetener.
See the printable recipe card for exact measurements and a full list of ingredients.
Equipment
To make this recipe for homemade ice cream, you will need:
- A food processor
- An ice cream maker. I use an ice cream attachment for my KitchenAid mixer. I have had it for seven years and LOVE it!
- Plastic wrap
How to make homemade ice cream
Making homemade ice cream is super easy, but there are a few tips to make it the best ice cream ever.
It is essential to cook the fruit first, which 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 the fruit. When it freezes, there may be chunks of frozen water in your ice cream, and no one wants that!
First, 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 it 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 periodically to ensure it doesn't cook too long. You don't want any crunchy bits in the ice cream.
Remove fruit from the oven and place it in a food processor. Pulse the cooked fruit for just a few seconds. Next, 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 help to melt the sugar. Pulse the fruit with the sugar until the mixture is smooth. At this point, the mixture will have cooled down enough that you can now add the cream.
Add in cream slowly to the food processor. After that, you may need to stop blending the mixture if the fruit sticks to the side of the food processor and use a spatula to scrape the fruit away from the sides and bottom of the machine. Continue to blend the mixture in the food processor until it is smooth and mixed thoroughly.
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 I use it. After each time I use it, I store it in the freezer, ready to go anytime we crave homemade ice cream.
Turn on your ice cream maker, and slowly pour the cream and fruit mixture into it. Set a timer for 25 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. 😊
After the 25 minutes is up, the ice cream is the consistency of soft-serve ice cream, so we want it to firm up slightly. Using a spatula, scoop out the raspberry rhubarb ice cream and place it into an 8 x 11-inch baking dish—Smooth the top of it with your 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. Freeze for a minimum of 6 hours or longer before serving.
How to serve the ice cream
This is the fun part, there are so many delicious ways to serve homemade ice cream:
- Serve in bowls.
- Serve in ice cream cones.
- Place some scoops in a waffle bowl.
- Place a scoop on some cake.
- Serve a scoop of ice cream on some homemade pie.
- Serve with extra raspberries on top.
- Top with whipped cream and sprinkles for a sundae.
Frequently Asked Questions (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, pizza, or near casseroles with onions and garlic.
Well, the cream is the most expensive item to buy when making homemade ice cream. You can buy ice cream for quite cheap, but it is not made with high-quality ingredients. However, if you buy ice cream made with high-quality ingredients, it is quite pricey. Therefore, 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.
More sweet summer treats to try
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Homemade Rhubarb and Raspberry Ice Cream
Equipment
- Ice cream maker
- Food processor
Ingredients
- 1½ cups raspberries fresh or frozen
- 1 cup rhubarb, chopped fresh or frozen
- 2 cups half-and-half 10% milkfat
- 2 cups table cream 18% milkfat
- ½-1 cup cane sugar coconut sugar, or sugar of your choice
Instructions
- Wash the raspberries and rhubarb, chop up the rhubarb into 1-inch pieces, and place the fruit on a baking sheet lined with parchment paper. Sprinkle a tablespoon of sugar over the fruit.
- Bake the fruit 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 it periodically to make sure it doesn't cook too long.
- Remove the baked fruit from the oven and place it in a food processor. Pulse the cooked fruit for just a few seconds.
- Next, 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 help to melt the sugar. Pulse the fruit with the sugar until the mixture is smooth. At this point, the mixture will have cooled down enough that you can now add the cream.
- Add the cream slowly to the fruit mixture in the food processor. You may need to stop blending the mixture if the fruit is sticking to the side of the food processor and use a spatula to scrape the fruit away from the sides and bottom of the machine. Then, blend the mixture in the food processor until it is smooth and mixed thoroughly.
- 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 it. Set a timer for 25 minutes.
- After the 25 minutes is up, the ice cream is the consistency of soft-serve ice cream, so we want it to firm up slightly. Using a spatula, scoop out the raspberry rhubarb ice cream and place it into an 8 x 11-inch baking dish and smooth the top of it with the 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. Freeze for a minimum of 6 hours or longer before serving.
- That is all there is to it! Enjoy your homemade ice cream!
Notes
Nutrition
👩🏻🍳 Meet The Author
Meet Jeri, a self-taught home cook with over 40 years of cooking experience who decided to start a second career as a full-time food blogger. She is the recipe creator, writer, photographer, and creator of Winding Creek Ranch. Her mission is to make your life easier by sharing delicious recipes your family will love.
Mihaela | https://theworldisanoyster.com/
This is the best homemade ice cream recipe I have seen yet!
Jeri
Thank you so much, Mihaela! We love it!
Linda
I'm so excited about this recipe! It's so refreshingly good and easy to make. Definitely a must-make every summer!
Jeri
Thanks, Linda! We make it quite often!
Kayla DiMaggio
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
I'm so glad you liked it, Kayla!
Anaiah
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
What a delicious ice cream! Full of flavgor!