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I made this for my daughter's birthday, and everyone at the party declared it the best ice cream they had ever tasted. I certainly appreciated their high praise. —Mary Ann Hansen, St. Cloud, Minnesota
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutritional Facts 1/2 cup equals 300 calories, 18 g fat (11 g saturated fat), 68 mg cholesterol, 95 mg sodium, 33 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Strawberry-Rhubarb Ice Cream in Taste of Home June/July 2010, p18
Lighter Homemade Ice CreamTo lighten up my favorite homemade ice cream recipes, I substitute half-and-half cream or skim milk for the full-fat versions. —Jennifer Pleake, Omaha, Nebraska
To lighten up my favorite homemade ice cream recipes, I substitute half-and-half cream or skim milk for the full-fat versions. —Jennifer Pleake, Omaha, Nebraska
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Jun. 27, 2012 by wendypuddin1974
I have made this recipe since it first came out in Taste of Home magazine two years ago! My husband & kids all absolutely LOVE this ice cream and it's a summer tradition I am expected to make at least several times a year. I tend to add extra cinnamon just for kicks. It's amazing!*In response to the comments by others about marshmallows, it's more about texture than flavor, but hey, make it in whatever way makes you happy, it's ice cream....there is no such thing as a wrong way to make it!
I have made this recipe since it first came out in Taste of Home magazine two years ago! My husband & kids all absolutely LOVE this ice cream and it's a summer tradition I am expected to make at least several times a year. I tend to add extra cinnamon just for kicks. It's amazing!
*In response to the comments by others about marshmallows, it's more about texture than flavor, but hey, make it in whatever way makes you happy, it's ice cream....there is no such thing as a wrong way to make it!
Reviewed on Jul. 29, 2011 by grandmaomaha
Terrific!
Reviewed on May. 28, 2011 by meadow
Great recipe. I melted the marshmallows into the rhubarb, (I had originally thought this was what you were supposed to do, until my sister was asking where the marshmallows where afterwards, and I re-read the recipe). Planning on making it again this weekend, and will still melt the marshmallows, as it was great last time!
Reviewed on Aug. 12, 2010 by jjjjjab
definitely takes a bit of time, however most of that is cooling in the refrige time. The flavor was awesome - nice to have a rhubarb recipe!! However leave out the marshmallows, they add nothing to the taste.
Reviewed on Jul. 01, 2010 by cocosmom0426
Best ice cream ever!!
Reviewed on Jun. 27, 2010 by luckyhill
We tried this recipe last night...it was a big hit! I have already shared the recipe with other family members. My husband's only suggestion was leave out the marshmallows which he is not a fan of.
Reviewed on Jun. 16, 2010 by VLP
I made my batch in a Rival 4-Qt electric ice cream freezer. I doubled the recipe so it took longer than 20 minutes but well worth the wait. It was very good and fun to make. This recipe is a keeper in our house!
Reviewed on Jun. 07, 2010 by Myhusbandisthecook
A little more time consuming than other recipes but well worth it. I don't really think it needs the salt or doesn't need a whole half teaspoon. My second attempt will be with the salt adjusted. Otherwise Very good!
Reviewed on May. 21, 2010 by Seminoles
I have a friend who loves anything strawberry-rhubarb flavored so I always try to surprise him with something new. This was wonderful! Sweet and creamy with just a hint of tartness. Turned out even better than I expected.
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