Save on Pinterest

Rhubarb Ice Cream

You don't need an ice cream freezer to make this rich refreshing treat. Years ago, we had a big rhubarb patch. A neighbor who knew I loved ice cream shared this recipe with me. —Jan Douglas, Dent, Minnesota
  • Total Time
    Prep: 15 min. + chilling Cook: 10 min. + freezing
  • Makes
    about 2 quarts

Ingredients

  • 4 cups sliced rhubarb
  • 2 cups sugar
  • 2 cups water
  • 3 cups miniature marshmallows
  • 3 tablespoons lemon juice
  • 5 to 7 drops red food coloring, optional
  • 2 cups heavy whipping cream, whipped

Directions

  • In a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; cover and simmer for 10-12 minutes or until rhubarb is soft.
  • Stir in marshmallows, lemon juice and food coloring if desired; cook and stir until marshmallows are melted. Cover and refrigerate for 1 hour.
  • Fold in whipped cream. Transfer to a freezer container; cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving.
Nutrition Facts
1/2 cup: 236 calories, 11g fat (7g saturated fat), 41mg cholesterol, 17mg sodium, 35g carbohydrate (31g sugars, 1g fiber), 1g protein.

Recommended Video