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Rhubarb Ice Cream using Dehydrated and Powdered Rhubarb

Creating my own rhubarb ice cream was a delightful endeavor that brought a smile to my face. With just a few simple ingredients and a dash of creativity, I crafted a tangy frozen treat that was simply irresistible.


I gathered the essentials: heavy cream, milk, granulated sugar, my dehydrated powdered rhubarb, and a touch of vanilla extract. Each ingredient played a crucial role in achieving the perfect balance of flavors.


Adding the dehydrated powdered rhubarb to the mixture heightened the senses. Its vibrant red color hinted at the tangy burst of flavors that awaited. A touch of vanilla extract brought everything together, enhancing the taste experience.


I poured the mixture into the ice cream maker, eagerly awaiting the final result. The whirring sound filled the room, signaling the magic that was about to unfold.


Patience was key as I waited for the ice cream to churn to perfection. I then placed it in the freezer for a few hours, and finally scooped some into a bowl, marveling at the velvety smooth texture and enticing aroma.


With each spoonful, the tangy rhubarb flavor danced on my tongue, perfectly balanced by the creamy base. It was a taste sensation that captured the essence of summer, refreshing and indulgent in every bite.


Creating my own rhubarb ice cream reminded me of the simple pleasures that can be found in the kitchen. With just a few steps, I crafted a frozen treat that surpassed any store-bought version.


So why not give it a try? Indulge in the simplicity of this homemade rhubarb ice cream recipe and experience the irresistible tangy flavors for yourself. Trust me, you won't be able to resist reaching for seconds.


Watch me step-by-step as I make this recipe and others on My YouTube Channel

Printable recipe below.


a scoop of rhubarb ice cream
Rhubarb Ice Cream


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