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Rhubarb Ice Cream
Philadelphia Style
no egg / eggless
Rhubarb ice cream is refreshing summer treat - tart, yet sweet, and definitely creamy. This is a fun, new recipe to try.
Makes 1 1/2 quarts of ice cream
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Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Chill Time
3
hours
hrs
Total Time
3
hours
hrs
40
minutes
mins
Course
Dessert
Cuisine
American
Servings
10
1/2 cup servings
Ingredients
1x
2x
3x
Raspberries
2
cups
rhubarb
chopped in ¼-½ in pieces
1
tbsp
lemon juice
1/2
cup
sugar
Ice Cream Base
¾
cup
milk
2
cups
heavy cream
½-1
tsp
cinnamon
(optional)
1
tsp
vanilla
(optional)
Instructions
How to make ice cream without a machine.
Rhubarb
Mix rhubarb, lemon juice and sugar together in a saucepan.
Cook rhubarb and sugar, stirring occasionally.
Cook until rhubarb is soft and begins to pull apart.
Refrigerate for about 3 hours or until completely cold.
Ice Cream Base
Stir rhubarb mixture and milk together well.
Add whipping cream, cinnamon, and vanilla and combine.
Pour into ice cream maker.
Churn about 20 minutes or according to manufacturer’s instructions.
Enjoy this summer treat!
Keyword
fruit, homemade ice cream, philadelphia