Rhubarb Crumble Ice Cream

Total Time Prep: 25 min. + cooling Cook: 10 min. + freezing
Yield 1-1/2 quarts
Test Kitchen Approved
This rhubarb crumble ice cream combines two of my favorite desserts into one fantastic creation! If you close your eyes, it actually tastes like you're taking a bite of fresh rhubarb crumble with a scoop of vanilla ice cream on top. Throw this into a waffle cone and enjoy a classic summertime treat! —Shannon Dobos, Calgary, Alberta

Ingredients

  • 3 cups diced fresh rhubarb or sliced frozen rhubarb
  • 2/3 cup sugar plus 3/4 cup sugar, divided
  • 2/3 cup water
  • 1 tablespoon butter
  • 1/3 cup quick-cooking oats
  • 1 tablespoon brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1-1/2 cups heavy whipping cream
  • 1-1/2 cups half-and-half cream
  • 1 teaspoon vanilla extract

Directions

  1. Place rhubarb, 2/3 cup sugar and water in a small saucepan; bring to a boil, stirring occasionally. Reduce heat; simmer, until rhubarb is softened and mixture is thickened, 8-10 minutes. Cool completely.
  2. In a small skillet, melt butter over medium-high heat. Add oats, brown sugar and cinnamon; cook and stir until oats are coated, 45-60 seconds. Remove to a bowl; cool completely.
  3. In a bowl, whisk together cream, half-and-half, vanilla and remaining sugar until sugar is completely dissolved. Fill cylinder of an ice cream maker no more than two-thirds full. Freeze according to manufacturer’s directions. During the last 5 minutes of processing, add oat mixture, breaking up any large crumbles before adding.
  4. Transfer half the ice cream to a 1-quart freezer container; drizzle with half the rhubarb mixture. Using a knife, cut through mixtures in a zigzag pattern to swirl. Repeat with remaining ice cream and rhubarb. Freeze, covered, until firm, about 4 hours.

Nutrition Facts

1/2 cup: 357 calories, 22g fat (14g saturated fat), 77mg cholesterol, 48mg sodium, 35g carbohydrate (32g sugars, 1g fiber), 3g protein.

This rhubarb crumble ice cream combines two of my favorite desserts into one fantastic creation! If you close your eyes, it actually tastes like you're taking a bite of fresh rhubarb crumble with a scoop of vanilla ice cream on top. Throw this into a waffle cone and enjoy a classic summertime treat! —Shannon Dobos, Calgary, Alberta
Recipe Creator
Community Cook

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