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Strawberry-Rhubarb Ice Cream

 Strawberry-Rhubarb Ice Cream
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
10 ServingsPrep: 45 min. + cooling Process: 20 min. + freezing


  • 2 cups diced fresh or frozen rhubarb, thawed
  • 1-1/4 cups sugar, divided
  • 1/2 cup water
  • 2 tablespoons strawberry gelatin powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup miniature marshmallows
  • 1 cup whole milk
  • 1/4 teaspoon salt
  • 2 cups heavy whipping cream
  • 1 teaspoon McCormick® Pure Vanilla Extract


  • In a small saucepan, bring the rhubarb, 1/2 cup sugar and water to a
  • boil. Reduce heat; cover and simmer for 10-12 minutes or until
  • rhubarb is tender. Remove from the heat; sprinkle gelatin and
  • cinnamon over rhubarb mixture. Let stand for 1 minute. Stir until
  • dissolved. Cool to room temperature. Stir in marshmallows.
  • In a large saucepan, heat the milk, salt and remaining sugar to
  • 175°. Remove from the heat; stir in cream and vanilla.
  • Refrigerate until chilled. Pour into cylinder of ice cream freezer;
  • process for 10 minutes or until mixture begins to thicken. Add
  • rhubarb mixture; freeze according to manufacturer's directions.
  • When ice cream is frozen, transfer to a freezer container; freeze for
  • 2-4 hours before serving. Yield: 5 cups.

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Strawberry-Rhubarb Ice Cream (continued)

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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.