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Rhubarb Swirl Ice Cream

  • Author: Meghan Yager
  • Total Time: 6 hrs, 30 min
  • Yield: 1 1/2 Quarts 1x


The creamiest dessert you’ll try this summer. Rich, tart, and sweet with the flavors of vanilla and fresh seasonal produce.



For the Swirl:

  • 4 stalks rhubarb, cut into 1/2-inch pieces
  • 1 cup water
  • 3/4 cup sugar

For the Base:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup sugar
  • 1 1/2 tsp pure vanilla extract (or ½ vanilla bean, scraped)
  • Pinch of salt


To Make the Sauce for the Swirl:

  1. Place rhubarb, sugar, and water in a medium saucepan over high heat. Bring to a boil and continue cooking 10 to 15 minutes, stirring occasionally. The rhubarb will break down and should take on a jelly-like consistency.
  2. Remove from heat and allow to cool. Add to a blender or food processor. Process until smooth. Cover and place in the refrigerator for 2 hours, or until completely chilled.

To Make the Base:

  1. Whisk together heavy cream, milk, sugar, vanilla, and salt in a large bowl. Once sugar is dissolved, cover and refrigerate for 3 hours until chilled.
  2. Pour base into ice cream maker. Churn according to manufacturer’s directions.
  3. Transfer half of the ice cream to a loaf pan. Spoon half of the sauce over the top. Add the remaining ice cream on top of that, and top again with sauce. Use a knife to swirl.
  4. Cover and freeze until firm, 3 hours minimum.
  • Prep Time: 3 hrs, 15 min
  • Cook Time: 15 min
  • Category: Ice Cream
  • Method: Freeze
  • Cuisine: Dessert

Keywords: rhubarb, ice cream, vanilla