Rhubarb Crumble Ice Cream

“This rhubarb crumble ice cream combines two of my favourite desserts into one fantastic creation! If you close your eyes, it actually tastes like you’re taking a bite of fresh rhubarb crumble with a scoop of vanilla ice cream on top. Throw this into a waffle cone and enjoy a classic summertime treat!” —Shannon Dobos, Calgary, Alberta

Rhubarb Crumble Ice Cream Exps Ft20 207116 F 0206 1Taste of Home
Servings Prep Time Cook Time
1-1/2quarts 25minutes 10minutes
Servings Prep Time
1-1/2quarts 25minutes
Cook Time
Portions: quarts
Portions: quarts
  1. Place rhubarb, 2/3 cup sugar and water in a small saucepan; bring to a boil, stirring occasionally. Reduce heat; simmer, until rhubarb is softened and mixture is thickened, 8-10 minutes. Cool completely.
  2. In a small skillet, melt butter over medium-high heat. Add oats, brown sugar and cinnamon; cook and stir until oats are coated, 45-60 seconds. Remove to a bowl; cool completely.
  3. In a bowl, whisk together both creams, vanilla and remaining sugar until sugar is completely dissolved. Fill cylinder of an ice cream maker no more than two-thirds full. Freeze according to manufacturer’s directions. During the last 5 minutes of processing, add oat mixture, breaking up any large crumbles before adding.
  4. Transfer half of the ice cream to a 1-quart freezer container; drizzle with half of the rhubarb mixture. Using a knife, cut through mixtures in a zigzag pattern to swirl. Repeat with remaining ice cream and rhubarb. Freeze, covered, until firm, about 4 hours.