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Raspberry rhubarb ice cream in a white bowl with fresh raspberries in a cone beside it.

Homemade Raspberry Rhubarb Ice Cream

This Homemade Raspberry Rhubarb Ice Cream is one of our favorite treats to enjoy in the summer. It is a beautiful light pink color and is so creamy and full of flavor. It is made with fresh rhubarb and juicy raspberries, real cream, with just the right amount of sweetness. The sweet raspberries complement the tart rhubarb perfectly. Only 5 ingredients are needed to make this wholesome and natural ice cream.
5 from 30 votes
Prep Time 5 mins
Cook Time 35 mins
Churn time 25 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine American
Servings 6 people
Calories 362 kcal


  • Ice cream maker
  • Food processor


  • 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


  • 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!


Nutritional information is approximate and is meant as a guideline only.
Storage:  Store leftovers in an airtight container in the freezer for up to 2 weeks.
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. 😊


Calories: 362kcalCarbohydrates: 32.2gProtein: 6.1gFat: 25.5gSaturated Fat: 15.4gCholesterol: 83mgSodium: 67mgPotassium: 431mgFiber: 7.7gSugar: 16.9gCalcium: 207mgIron: 1mg
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