Save on Pinterest

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
  • Total Time
    Prep: 45 min. + cooling Process: 20 min. + freezing
  • Makes
    5 cups

Ingredients

  • 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 vanilla extract

Directions

  • 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.
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.
Nutrition Facts
1/2 cup: 300 calories, 18g fat (11g saturated fat), 68mg cholesterol, 95mg sodium, 33g carbohydrate (30g sugars, 1g fiber), 2g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • hotfudgesundae
    May 31, 2017

    Yummy! This is a great recipe!

  • wendypuddin1974
    Jun 27, 2012

    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!

  • grandmaomaha
    Jul 29, 2011

    Terrific!

  • meadow
    May 28, 2011

    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!

  • meadow
    May 28, 2011

    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!

  • jjjjjab
    Aug 12, 2010

    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.

  • cocosmom0426
    Jul 1, 2010

    Best ice cream ever!!

  • luckyhill
    Jun 27, 2010

    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.

  • VLP
    Jun 16, 2010

    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!

  • Myhusbandisthecook
    Jun 7, 2010

    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!