Homemade Rhubarb Raspberry 
Ice Cream Recipe

Make Rhubarb Ice Cream
With Raspberries And Cookie Crumble

This Homemade Rhubarb Ice Cream Recipe includes delectable rhubarb, raspberries and cookie crumble to give it amazing flavor, color and texture!

You will be sure to get requests for a second serving with this ice cream recipe!

You can use fresh OR frozen red or black raspberries for this recipe.

I like to make the rhubarb puree a couple of days before making the ice cream recipe to ensure that it has cooled well.

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Ingredients

FOR THE ICE CREAM

Note: If you are using frozen raspberries, do not thaw them first.

3/4 pound of fresh rhubarb, chopped into 1/2" pieces (2 1/4 cups)
1/2 cup fresh or frozen red raspberries
1 cup extra fine sugar (I process regular granulated sugar in the blender for a few minutes to make it finer)
1 tbsp. lemon juice (fresh is best)
2 cups heavy cream (whipping cream, unwhipped)

FOR THE CRUMBLE

2/3 cup all-purpose flour
1/2 cup rolled oats
1/4 cup butter
1/3 cup brown sugar
1/2 tsp. ground ginger, optional 

Directions

In a large baking dish combine the chopped rhubarb, raspberries, sugar and the lemon.

Place dish in oven and bake for about 20 minutes at 375° F.

Cool, and, using a food processor, or a blender, blend until mixture is smooth (see images below).

In a bowl, combine the brown sugar and the butter and mix well, using a fork.

Add the flour, and continue to mix.

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Add the rolled oats and the ginger, and continue to mix till well combined, and the mixture resembles coarse crumbs.

Transfer the crumble mixture to a baking dish and place in the oven at 375° F for about 10 minutes, or until golden.

Remove from the oven, and break crumble mixture into small pieces.

Allow to cool.

In another, large, bowl combine the heavy cream and the cooled rhubarb/raspberry puree.

Churn mixture in a ice cream maker machine, according to the manufacturer's instructions (about 25 minutes).

Spoon the ice cream and crumble pieces into a freezer-safe container in alternate layers.

Then, using a metal spatula or a blunt knife, gently cut through the layers, swirling the cookie crumble throughout the ice cream.

Immediately cover the surface of the ice cream with waxed paper or foil, and freeze for at least 3 - 4 hours.

Makes about 1 litre of yummy rhubarb ice cream!

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If you are interested in purchasing an Ice Cream Maker, here (below) are ideas of what is available to purchase online at *Amazon.com.

Click on the images for additional product information and customer product reviews.

(The second ice-cream maker below, the "CUISINART" is the model I use and I LOVE IT!).

Below are links to various books for recipes of homemade ice cream.

If you prefer vegan ice cream recipes, the last book item below contains vegan ice cream recipes.

Click on the images for additional product information and customer reviews of the recipe books, available for online purchase at *Amazon.com.

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