Rhubarb Chocolate Chip Ice Cream

Move over, vanilla girl. There’s a new flavor queen in town—and she’s tangy, tart, and wearing chocolate polkadots. Meet Rhubarb Chocolate Chip Ice Cream, the dessert that sounds weird but tastes like a summer symphony in your mouth.

What is Rhubarb?

Now, before we dive spoon-first into this frozen masterpiece, let’s address the rhubarb in the room. What is rhubarb, anyway? It’s a vegetable pretending to be a fruit. Think celery’s cooler, sassier cousin—rosy pink, boldly tart, and besties with sugar. Technically a veggie, rhubarb shows up in pies, jams, and now, in the most delicious scoop of ice cream you’ll ever meet.

Let’s Make Some Ice Cream

This ice cream takes a few steps, but don’t panic. It’s all easy peasy. First, simmer chopped fresh rhubarb with water and sugar. Yes, your kitchen will smell amazing. Set that aside and whisk egg yolks with sugar until they’re fluffier than your neighbor’s cat. Meanwhile, heat heavy cream, milk, and a bit more sugar in a saucepan.

Here comes the science part in this Rhubarb Chocolate Chip Ice Cream recipe—temper the egg yolks with the warm cream so you don’t end up with rhubarb scrambled eggs. Then everything goes back into one happy pot, where you whisk until thick enough to coat the back of a spoon. That’s your custard base. Fancy, right?

Next, patience. Chill it for at least 4 hours or, ideally, overnight. The fridge does the hard work while you dream of dessert. Then spin it in your ice cream maker, fold in those chocolate chips (I used semi-sweet mini Whips—do not skimp), and freeze for a couple of hours.

Finally: a cold, creamy, dreamy scoop of rhubarb-chocolate glory. The tart rhubarb pops against the rich custard. The chocolate? It’s the smooth operator. Every bite is a dance of tang, sweet, and just enough crunch.

So next time you see rhubarb at the market, grab it. Rhubarb Chocolate Chip Ice Cream is your new summer obsession—and your spoon knows it. This Ice Cream is the sweet-tart treat You Didn’t Know You Needed

Print

Rhubarb Chocolate Chip Ice Cream

Course Dessert

Cuisine American

Keyword Chocolate chips, Rhubarb Chocolate Chip, Rhubarb Ice Cream, rhubarb recipes, summer desserts

Prep Time 20 minutes

Cook Time 30 minutes

Chill Time: 6 hours

Servings 4

Author Lora Wiley-Lennartz

Ingredients

• 2 cups chopped rhubarb stalks*
• 1 cup water
• 2 tablespoons plus 3/4 cup sugar divided
• 6 egg yolks
• 1 cup milk
• 1 cup heavy cream
• 1 teaspoon pure vanilla extract
• 1 cup chocolate chips

Instructions

1. Place the rhubarb and water in a saucepan.
2. Sprinkle the tablespoons of sugar over the top and cook, stirring frequently, until the rhubarb breaks down.
3. Remove from heat and set aside.
4. Beat 1/2 cup of the remaining sugar and the egg yolks until creamy.
5. Whisk the milk, cream, vanilla, and 1/4 cup of the sugar together in a saucepan over medium heat until the sugar has dissolved.
6. Slowly pour some of the warm creamy mixture into the egg yolk mixture, whisking constantly to temper the eggs.
7. Combine the egg and creamy mixtures.
8. Whisk in the cooked rhubarb.
9. Reheat, whisking constantly until the mixture thickens. It should coat the back of a wooden spoon.
10. Pour into a bowl. Cover with plastic cling film. Make sure it touches the top of the mixture.
11. Refrigerate for 4 hours or overnight.
12. Process according to your ice cream manufacturer's directions.
13. Fold in the chocolate chips and refreeze for 2 hours.
14. Scoop and serve.

Recipe Notes

* Make sure you wash the rhubarb thoroughly and trim off the leaves. The leaves are poisonous.

So, do you like this Rhubarb Chocolate Chip Ice Cream? Then also check out some of these other delicious recipes:

RHUBARB PISTACHIO CREAM STRUDEL

RHUBARB THYME BROWN SUGAR PORK

STRAWBERRY RHUBARB STREUSEL MUFFINS