This rhubarb ice cream is a creamy, tangy treat that's perfect for spring and summer. With a sweet vanilla Oreo crunch, it's a delightful twist on classic flavors that you won't want to miss!

The inspiration came from the balance of tart and sweet in these creamy Rhubarb Custard Bars and the nostalgic charm of vanilla ice cream studded with crushed cookies. Combining rhubarb's unique flavor with vanilla Oreos creates a dessert that's both sophisticated and fun.
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Why You'll Love Rhubarb Ice Cream
Seasonal Treat: It highlights rhubarb at its peak, making it perfect for spring and summer gatherings.
Balanced Flavors: The tartness of rhubarb perfectly complements the sweetness of the vanilla Oreos.
Creamy Texture: A rich, velvety ice cream base that melts in your mouth.
Ingredients

- Fresh or frozen Rhubarb
- 2% Milk
- Light Cream
- Sugar
- Vanilla extract
- Golden Oreo Cookies
See recipe card below for ingredient amounts.
How to Make Rhubarb Ice Cream

Cook rhubarb
In a medium saucepan over medium high heat, stir the rhubarb and sugar. Bring to a boil and cook for 5 minutes, or until rhubarb just begins to break down.

Make puree
Transfer the rhubarb mixture to a blender and process for 1 minute, or until the rhubarb puree mixture is thick. Set aside.

Whisk
In a large bowl, whisk together the 2% milk, light cream, and sugar until sugar has dissolved.

Combine
Add the rhubarb puree and vanilla extract. Whisk to combine. Place ice cream mixture in a covered container and refrigerate for at least 2 hours.

Transfer
Transfer chilled rhubarb ice cream mixture to the ice cream canister and freeze according to model instructions.

Freeze
Once the ice cream is soft frozen, stir in the crushed vanilla cream cookies. Freeze until firm.
*See recipe card below for complete instructions.
Substitutions
Rhubarb swap: Substitute with strawberries or raspberries for a similar tart flavor.
Vanilla Oreos: Use golden sandwich cookies or graham crackers for a slightly different crunch.
Dairy-free: Replace heavy cream with coconut cream for a dairy-free version.

Recipe Variations
Rhubarb Swirl: Blend the cooked rhubarb into a chunky sauce and swirl it through the ice cream for a ribbon effect.
Chocolate Twist: Swap vanilla Oreos for chocolate ones for a deeper, richer flavor.
Low fat: Make it a lower fat by skipping the cream and using low fat or skim milk in it's place. You will get more of an ice milk cream instead.
Equipment
- Ice cream maker (affiliate link)
- Saucepan for cooking rhubarb
- Blender or food processor
- Mixing bowls
- Whisk or electric mixer
Tip: I highly recommend this electric ice cream maker (affiliate link).
Storage
Store rhubarb ice cream in a freezer safe container in the freezer up to 3 months.
Top Tips for Preparation
Fold gently: Mix the Oreos in carefully to avoid breaking them into crumbs.
Cook the rhubarb til soft: Aim for a soft consistency without overcooking to maintain its tart flavor.
Chill thoroughly: Make sure the ice cream mixture is fully chilled before churning or freezing to achieve the best texture.
Serving With..
- Use it as a topping for pancakes or waffles for an indulgent brunch treat.
- Pair with warm Strawberry Rhubarb Pudding Cake or Rhubarb Upside Down Cake for a contrasting hot-and-cold dessert.
Related Recipes
When you make this rhubarb ice cream recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe

Rhubarb Ice Cream
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Ingredients
- 2 cups 2% Milk
- 2 cups light cream
- 2 cups sugar divided
- 3 cups diced rhubarb
- 2 teaspoons vanilla extract
- 23 Oreo Thins Golden Sandwich Cookies
Instructions
- In a medium saucepan over medium high heat, stir the rhubarb and sugar. Bring to a boil and cook for 5 minutes, or until rhubarb just begins to break down.
- Transfer the rhubarb mixture to a blender and process for 1 minute, or until the rhubarb puree mixture is thick. Set aside.
- In a large bowl, whisk together the 2% milk, light cream, and sugar until sugar has dissolved.
- Add the rhubarb puree and vanilla extract. Whisk to combine. Place ice cream mixture in a covered container and refrigerate for at least 2 hours.
- Transfer chilled rhubarb ice cream mixture to the ice cream canister and freeze according to model instructions.
- Once the ice cream is soft frozen, stir in the crushed vanilla cream cookies. Freeze until firm.
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