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