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Rhubarb Crisp Ice Cream

This creamy Rhubarb Crisp Ice Cream is a perfect blend of sweet and tangy flavors, featuring tender rhubarb swirled into a rich vanilla ice cream base. The addition of oatmeal crumble topping brings a delightful crunch, making each bite an indulgent mix of smooth and crispy textures. A refreshing summer dessert that’s both unique and satisfying!
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Prep Time 20 minutes
Cook Time 4 hours 40 minutes
Total Time 5 hours
Servings: 6 Servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 2 cups rhubarb chopped and cooked
  • 1 cup granulated sugar
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 cup oatmeal crumble topping
  • ¼ cup chopped strawberries optional

Method
 

  1. Prepare the Rhubarb: In a saucepan, cook rhubarb and sugar over medium heat until softened (about 10 minutes). Let it cool.
  2. Mix the Base: In a bowl, whisk together heavy cream, whole milk, and vanilla extract.
  3. Combine Ingredients: Stir the cooled rhubarb mixture into the cream mixture. Mix in chopped strawberries if using.
  4. Chill the Mixture: Cover and refrigerate for 1-2 hours to let the flavors meld.
  5. Churn the Ice Cream: Pour the mixture into an ice cream maker and churn as per manufacturer’s instructions until soft-serve consistency.
  6. Add the Crisp Topping: In the last few minutes of churning, fold in the oatmeal crumble topping.
  7. Freeze: Transfer to an airtight container and freeze for at least 4 hours or until firm.
  8. Serve & Enjoy! Scoop into bowls and savor the creamy, crunchy delight.

Notes

Adjust sugar based on rhubarb’s tartness. Freeze the mixture in a shallow dish, stirring every 30 minutes until creamy. Add chopped nuts or caramel drizzle for more crunch!