rhubarb crumble ice cream

The Perfect Rhubarb Crumble Ice Cream Recipe

The sun was out, so I made ice cream instead which was a refreshing dessert from my allotment! With plenty of rhubarb and a new toy to play with, there was only one thing for this weekend: rhubarb crumble ice cream.

I’ve been making rhubarb crumble ice cream for the last few years, and if I could only eat one dessert for the rest of my life, this would be the winner. It’s nothing short of divine.

Recipe for the Perfect Rhubarb Ice Cream

I combine the Delia Smith shortcut recipe with Hugh Fearnley-Whittinstall’s vanilla ice cream. I make the crumble and the rhubarb in Delia’s recipe, minus all the sugar on the rhubarb. Instead, I sprinkle a few tablespoons of sugar over the rhubarb just to take the edge off the tartness.

I mix the pureed rhubarb and the River Cottage ice cream together in the ice cream mixer rather than the mixing bowl and add the crumbly bits towards the end. Once the crumble is sufficiently stirred in, serve quickly as I find homemade ice cream melts much quicker than shop-bought stuff.

Apart from the taste, the other beautiful thing about this recipe is that you can follow the Delia version and make delicious rhubarb crumble ice cream without using an ice cream maker. Before I got my original ice cream maker, I used the method described by Delia and the result was still sumptuous.

Delia’s recipe is a great place to start if you’re interested in homemade ice cream but don’t want to splash out on an ice cream maker just yet.

If you’re fortunate enough to have any leftover, it will keep fine for a few weeks in the freezer but will need to sit on the side for 15 minutes or so to soften up before serving.

5 thoughts on “The Perfect Rhubarb Crumble Ice Cream Recipe”

  1. I have SO got to give that ago, I make a lemon meringue ice cream that is also fantastic simply make a lemon ice cream then crumble some homemade meringue into it at the end FANTASTIC

  2. That sounds fantastic too Stacy. I’m bang into my ice cream maker again so looking for lots of recipes to try.

  3. Sounds delicious. You should give the Skye Gyngell rhubarb ice cream a try – it is fantastic. A bit of a fiddle to make but so worth it.

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