Frozen Desserts/ Recipes/ Seasonal Ingredients/ Seasonal Recipes

Rhubarb Swirl Honey Ice Cream

I truly have a mad love affair with rhubarb.

I tried to grow it once and that didn’t go over so well, so now I just buy it whenever I see it in the spring at the market. It tastes like a cross between a peach and a lemon to me and I seriously can’t get enough. One of my favorite easy things to do when I come into a plethora of rhubarb is to make a quick compote to spread on toast and bagels. It’s simple and tastes way fresher than jam on warm spring days. So….I decided to take that same yummy compote and swirl it into homemade honey vanilla ice cream. The result was seriously delicious and so I am happy to share that recipe with you guys today!

A few years back, I came across a recipe for vanilla ice cream that used honey instead of sugar and it changed everything for me. Of course I love the good old fashioned kind, but I try to use less white sugar when I can and this was an easy swap for such a delicious treat! 

I’m on a roll with frozen desserts right now due to the super hot temps we are experiencing right now in the Bay Area. Note that you will need an ice cream machine for this recipe but if you don’t have one and still want to try this, you have two options. The first option is that you go buy an ice cream maker because you will use it about 560 times this summer and won’t regret it. Plus, they are actually pretty cheap. The other option is that you make creamsicles instead and pour this mixture into ice pop molds. 

But really, buy an ice cream maker. It’s such a fun activity to do with the kids on a hot afternoon! This fig, coconut and blackberry ice cream from Green Kitchen Stories is next for us!

I hope you guys enjoy this one! I asked Grayson if it was good enough to go on the blog and he goes, “ohhhh yeahhhhhh” so I take it it’s a winner. 😉

Rhubarb Swirl Honey Ice Cream
Prep Time
25 mins
Total Time
25 mins
Course: Dessert
  • 1 cup heavy cream
  • 2 cups whole milk
  • 1 tsp vanilla extract or seeds from 1 vanilla bean
  • 1/4 cup honey
  • 4 cups chopped rhubarb
  • 1/2 cup sugar
  • 1/2 whole lemon juiced
  1. In a small saucepan over medium heat, combine the cream, milk, vanilla and honey. Whisk the mixture while it's warming up and keep on heat until tiny bubbles form around the edge of the pan and the honey has melted. Remove from heat and place in the freezer or fridge to cool.

  2. While the base is cooling, make the compote. Combine the rhubarb, sugar and lemon juice in a pot over medium/low heat. Stir to incorporate and cook about 12 minutes, until rhubarb has broken down and mixture appears to look more like jam. Remove from heat and cool down immediately in freezer.

  3. To make the ice cream, process the vanilla base in an ice cream machine. When the ice cream has formed, yet still soft, add about half of the compote, swirling together with a spoon. Place in the freezer to store.

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  • Katie c
    May 2, 2017 at 7:27 am

    Omg. This looks amazing. My mother in law just gave me her ice cream maker and I’ve been itching to use it! Can’t wait to try it- rhubarb is so delicious!

  • Aimee
    May 2, 2017 at 8:16 am

    oh man, I think its high time I got myself an ice cream maker. This looks divine!

  • Rhubarb Swirl Honey Ice Cream - social foods
    May 2, 2017 at 8:39 am

    […] Desserts, Ice Cream, Recipes, Rhubarb, Seasonal Ingredients, Seasonal Recipes, spring This post was originally published on this […]

  • Christina @
    May 2, 2017 at 8:40 am

    I think I’ve only used our ice cream maker like once… whoops! I love rhubarb and definitely want to give this a try!

  • Kelly J. R.
    May 2, 2017 at 9:15 am

    Have you tried using honey instead of sugar for the compote? I have a friend who can’t have white sugar so I’m always keeping my eye out for recipes for her. PS – I think it’s kind of funny that you couldn’t grow rhubarb. Here in WI, that’s one thing that everyone has in your garden (whether you want it or not) because it’s so hard to kill! LOL.

  • Krista McNaught
    May 2, 2017 at 11:14 am

    Before I knew what to do with rhubarb I had a HUGE plant that I was trying to kill. My elderly neighbour saw me and almost had a heart attack! Needless to say, she showed me a few great recipes and I am forever indebted to her. 🙂

  • Kelly
    May 2, 2017 at 5:21 pm

    I love rhubarb too – I cannot wait to make it. I have also tried to grow it – but unsuccessfully in the south. You almost could not kill it in the midwest where I used to live!

  • Marion
    May 2, 2017 at 5:42 pm

    This looks amazing! Do you have an ice cream maker that you recommend?

  • Audrey
    May 3, 2017 at 6:31 am

    I’ve never thought to make rhubarb ice cream, but this looks amazing! Looks like we need to break out the ice cream machine. 🙂

  • Ashli @ Namaste Nourished
    May 5, 2017 at 9:20 am

    Yum! I grew up eating rhubarb for dessert – my Mum used to make it on the stovetop and then we’d have it with custard or vanilla ice-cream. This looks amazing!