Rhubarb isn’t just for cakes and cobblers. You can also use it to make an amazing rhubarb pecan ice cream! Wow all of your friends and family.
As soon as the weather gets warmer and our milk share volume goes up I’m anxious to make ice cream. It’s definitely a family favorite.
Recently I combined my love of creating ice cream with my need to use rhubarb. I came up with rhubarb pecan ice cream.
The result is delicious!!! Even my six-year old LOVES it. The ice cream is plenty sweet. But it has a hint of tartness from the rhubarb and a nice crunch from the crispy pecans.
If you can’t eat nuts you can absolutely leave them out. The rhubarb alone gives a wonderful flavor.
Are you dairy free? Swap coconut milk for the cream. This ice cream is a unique spring treat no matter what way you make it.
- 1 1/2 cups rhubarb, diced
- 3 Tbsp. honey, maple syrup, coconut sugar or cane sugar
- 2 tsp. butter or coconut oil
- 2 cups cream (or coconut milk)
- 1/2 cup whole milk (or coconut milk)
- 1/3 - 1/2 cup honey, maple syrup, coconut sugar and/or cane sugar*
- 1 Tbsp. vanilla
- 1/2 tsp. sea salt
- 1 Tbsp. tapioca flour or arrowroot (optional)
- 1-3 egg yolks (optional)
- 1/4 - 1/2 cup liquid reserved from cooked rhubarb
- 1/2 cup chopped crispy pecans
- In a small pan sautee the rhubarb in 2 tsp. fat and 3 Tbsp. sweetener over medium heat. Cook until the rhubarb is soft and released liquid (about 10 minutes).
- Allow the rhubarb mixture to cool. Drain up to 1/2 cup liquid off the rhubarb to use in the ice cream batter.
- Combine the cream, milk, sweetener, vanilla, salt, flour, egg yolks and rhubarb liquid in a blender.
- Blend until well mixed. Taste and adjust sweetness and rhubarb liquid to taste.
- Process the ice cream batter in an ice cream maker (I use a Kitchen Aid attachment - it takes 15 - 20 minutes).
- During the last 1-2 minutes of processing add the cooked rhubarb.
- Transfer the ice cream to a freezer-safe container. Stir in the pecans.
- Freeze the ice cream until solid.
- *Using a combination of sweeteners for the ice cream gives a more neutral flavor.
- *The batter should be slightly sweeter than how you want the final product to taste. The sweetness will go down as the ice cream freezes.
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