Easy Nigella Rhubarb Ice Cream Recipe

Last updated on May 14, 2024

Nigella Rhubarb Ice Cream
Yields: 6 Servings Difficulty: Easy Prep Time: 15 Mins Cook Time: 3 Hr Total Time: 3 Hr 15 Mins

Welcome to our guide on making Nigella Rhubarb Ice Cream. This recipe is a wonderful blend of the sharpness of rhubarb with the creamy luxury of traditional ice cream. It’s an ideal choice for those looking for a homemade dessert that’s both unique and familiar.

With clear instructions and professional tips, you’ll be able to prepare this delightful treat with ease.

Let’s begin this journey to create a refreshing and satisfying dessert.

What is Nigella Rhubarb Ice Cream?

Nigella Rhubarb Ice Cream is a luxurious frozen treat that combines the tartness of fresh rhubarb with a rich, creamy ice cream base, resulting in a perfect balance of flavors.

Nigella Rhubarb Ice Cream

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Why You’ll Love This Recipe

  • Refreshing Twist: The unique rhubarb flavor offers a refreshing change from traditional ice cream tastes.
  • Perfect Texture: Achieve a silky-smooth consistency that melts in your mouth.
  • Versatile Dessert: Ideal for an after-dinner treat or a midday refreshment.
  • Homemade Goodness: Nothing beats the homemade charm of ice cream crafted with love and care.

Ingredients Needed to Make Nigella Rhubarb Ice Cream

  • Fresh Rhubarb: 500g (approximately 1.1 lbs), trimmed and chopped into small pieces.
  • Granulated Sugar: 150g (about 5.3 oz or 0.33 lbs), to sweeten and help break down the rhubarb.
  • Heavy Cream: 600ml (around 20 fl oz or 1.27 pints), for the creamy base of the ice cream.
  • Whole Milk: 300ml (approximately 10 fl oz or 0.63 pints), to thin the cream slightly for the perfect texture.
  • Vanilla Extract: 1 teaspoon, for a hint of warmth and depth in flavor.
  • Egg Yolks: 4 large, to thicken the ice cream mixture and add richness.


  • Ice Cream Maker: For churning the ice cream to a smooth consistency.
  • Saucepan: To cook the rhubarb and sugar mixture.
  • Mixing Bowls: For preparing the ice cream base.
  • Whisk: Combine the ingredients thoroughly.
  • Freezer-Safe Container: To store and set the ice cream.

Instructions to Make Nigella Rhubarb Ice Cream

Step 1: Preparing the Rhubarb Compote

  • Begin by cooking the chopped rhubarb with sugar in a saucepan over medium heat.
  • Continue cooking until the rhubarb softens and the mixture thickens.
  • Once done, remove it from heat and allow it to cool completely.

Step 2: Creating the Ice Cream Base

  • In a separate bowl, start by whisking together the egg yolks.
  • Gradually add the milk and cream, stirring continuously to combine.
  • Stir in the vanilla extract for added flavor.

Step 3: Combining the Mixtures

  • Fold the cooled rhubarb compote into the ice cream base.
  • Mix until both are well combined and the mixture is uniform.

Step 4: Churning the Ice Cream

  • Pour the combined mixture into your ice cream maker.
  • Churn according to the manufacturer’s instructions.
  • Continue until you achieve a soft-serve consistency.

Step 5: Freezing to Perfection

  • Transfer the churned ice cream into a freezer-safe container.
  • Freeze until firm, which usually takes about 4 hours.

Easy Nigella Rhubarb Ice Cream Recipe

What to Serve With Nigella Rhubarb Ice Cream

A scoop of Nigella Rhubarb Ice Cream is delightful on its own, but pairing it with the right accompaniment can elevate your dessert experience.

Here are some serving suggestions:

  • With a Crunch: A sprinkle of crushed ginger snaps adds a delightful texture.
  • Berry Delight: Fresh strawberries provide a sweet contrast to the tart rhubarb.
  • Sauce It Up: A drizzle of warm custard makes for a comforting addition.
  • Pie Companion: Serve atop a slice of warm apple pie for a classic combination.

Pro Tips for Perfect Nigella Rhubarb Ice Cream

Here are some pro tips to help you master it:

  • Quality Ingredients: Use the highest quality ingredients available for the best taste.
  • Pre-Chill: Pre-chill your ice cream maker’s bowl for several hours or overnight for optimal results.
  • Sugar Syrup: Consider making a sugar syrup with the sugar and water before adding it to the rhubarb for a smoother blend.
  • Egg Yolk Quality: Use fresh, high-quality egg yolks for a richer and creamier texture.
  • Patience is a Virtue: Don’t rush the freezing process; slow and steady wins the race for the perfect ice cream consistency.
  • Balance Flavors: Taste as you go and adjust the sweetness or tartness to your preference.
  • Clean Cut: When serving, dip your ice cream scoop in hot water for clean, even scoops.
  • Presentation Matters: Serve in chilled bowls or glasses to keep the ice cream from melting too quickly.

Variations of Nigella Rhubarb Ice Cream

 Nigella Rhubarb Ice Cream is versatile. Experiment with these variations to find your favorite twist:

  • Citrus Zing: Add orange zest for a citrusy kick.
  • Minty Freshness: A few mint leaves can add a refreshing note.
  • Chocolate Chips: Stir in dark chocolate chips for a decadent touch.
  • Exotic Spice: A pinch of cinnamon can warm up the flavor profile.

How do I Store Nigella Rhubarb Ice Cream Leftovers?

Ensuring your homemade ice cream remains as delightful as when first churned is simple with the right storage techniques.

Here’s how to keep your Nigella Rhubarb Ice Cream leftovers fresh:

  • Airtight Assurance: Use an airtight container to prevent ice crystals from forming.
  • A layer of Protection: Place a piece of parchment paper on the surface before sealing to ward off freezer burn.
  • Deep Chill: Store at the back of your freezer where the temperature is most consistent.
  • Quick Scoop: Minimize the time the ice cream is out of the freezer to avoid melting and refreezing.

How do I Reheat Nigella Rhubarb Ice Cream Leftovers?

While ice cream is best enjoyed cold, if your Nigella Rhubarb Ice Cream has become too firm in the freezer, here’s how to soften it:

  • Room Temperature Thaw: Let the ice cream sit at room temperature for a few minutes before serving.
  • Scoop Smart: Use a scoop warmed under hot water to glide through the ice cream with ease.
  • Consistency Check: Avoid letting the ice cream melt completely; it should be soft but still hold its shape.
  • Serve Immediately: Once softened, serve the ice cream right away to enjoy its creamy texture.

Nutrition Value (Per Serving):

  • Calories: 310 kcal
  • Total Fat: 18g
  • Saturated Fat: 10g
  • Cholesterol: 40mg


Can I make Nigella Rhubarb Ice Cream without an ice cream maker?

Yes, you can make Nigella Rhubarb Ice Cream without an ice cream maker by freezing the mixture and stirring it vigorously every 30 minutes to break up ice crystals until it’s uniformly frozen.

What’s the best way to sweeten rhubarb for ice cream?

The best way to sweeten rhubarb for ice cream is to stew it with sugar to taste. The sugar helps soften the rhubarb and enhances its natural tartness, creating a perfect balance for the ice cream.

How long can I store homemade Nigella Rhubarb Ice Cream?

Homemade Nigella Rhubarb Ice Cream can be stored in an airtight container in the freezer for up to 4 months, ensuring it maintains its flavor and texture.

Why is my homemade rhubarb ice cream icy?

Homemade rhubarb ice cream can turn icy if the rhubarb mixture isn’t stewed long enough with sugar or if the ice cream isn’t churned properly. To prevent iciness, make sure to cook the rhubarb until it’s soft and churn the mixture until it reaches a creamy consistency before freezing.

Final Words:

Creating this Nigella Rhubarb Ice Cream is more than just following a recipe; it’s about bringing a piece of culinary art into your home. With each creamy spoonful, you’ll taste the care and quality that goes into homemade desserts. This ice cream isn’t just a treat; it’s a celebration of flavor that brings joy to any occasion. So, gather your ingredients, and let’s make something beautiful together. Happy churning!

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