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Easy Rhubarb Ice Cream Recipe


Rhubarb Ice Cream

Rhubarb Ice Cream

© 2011 Barbara Rolek licensed to About.com, Inc.
Even though this easy rhubarb ice cream recipe is made without an electric or hand-cranked ice cream machine, the result is just as creamy and decadent. The use of sweetened condensed milk takes the place of a custard, the standard base of ice creams, which speeds things up considerably and makes this an egg-free ice cream. The rhubarb gives a pleasant tang to the finished product. Any other fruit can be substituted with good results. Here are more Eastern European rhubarb recipes.

Here is a larger photo of Easy Rhubarb Ice Cream.

Prep Time: 30 minutes

Freezing: 6 hours

Total Time: 6 hours, 30 minutes

Yield: 2 quarts Rhubarb Ice Cream


  • 3 cups rhubarb (about 3 large ribs)
  • 1 1/4 cups sweetened condensed milk
  • 1 cup cold water
  • 6 tablespoons sugar
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 2 cups heavy whipping cream whipped to soft peaks
  • Powdered red food coloring


  • Purée rhubarb in a food processor until finely chopped, but not soupy. In a large bowl, beat together rhubarb, condensed milk, cold water, sugar, vanilla and salt. Fold in whipped cream until well mixed. Add powdered (or liquid) red food coloring to obtain a nice pink shade. Pour into a 13x9-inch pan and freeze 3 hours. The ice cream can be eaten at this point but, if desired, transfer ice cream from pan to mixing bowl and beat until smooth but not melted. Return to the pan and freeze another 3 hours.
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