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Rhubarb ice cream with chunks of sour cream donut

Rhubarb and Glazed Doughnut Ice Cream

A creamy vanilla ice cream with roasted rhubarb and sour cream glazed donuts swirled through.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 people
Calories 175kcal
Author foodnessgracious


  • 3 stalks rhubarb washed and dried
  • 2 tablespoons sugar
  • 1 tablespoon olive oil
  • 1 tablespoon fresh chopped thyme
  • 2 glazed donuts roughly chopped
  • 2 cups whole milk
  • 1 tablespoon plus 1 tsp cornstarch
  • 1 1/2 ounces cream cheese at room temperature
  • pinch of sea salt
  • 1 1/4 cups heavy cream
  • 2/3 cups sugar
  • 2 tablespoons light corn syrup
  • 2 teaspoon Vanilla extract


  • Preheat the oven to 375 degrees F.
  • Chop the rhubarb into 1 inch cubes and add to a bowl.
  • Add the sugar, olive oil and chopped thyme. Toss well to coat.
  • Spread the rhubarb out in a single layer over a baking tray.
  • Bake in the oven for 30-35 minutes and the rhubarb has softened. Let cool.
  • Take 2 tablespoons of milk from the 2 cups and add it to the cornstarch to create a slurry.
  • Whisk the soft cream cheese with the salt in another bowl.
  • In a medium sized pot, bring the remaining milk, cream, sugar and corn syrup to a rolling boil.
  • Boil for 4 minutes and then add the cornstarch mixture.
  • Whisk and bring back to a boil,
  • Simmer for another 2-3 minutes whisking until it thickens slightly.
  • Pour about 2 tablespoons into the cream cheese and whisk fast to prevent any lumps.
  • Gradually add the milk mixture and vanilla, whisking all of the time until all the milk has been incorporated.
  • Carefully pour the mixture into a gallon zip lock bag and seal.
  • Place the bag into a bowl of cold iced water and let it cool for at least 30 minutes.
  • When the mixture is ready, pour it into the frozen canister of your ice cream machine and follow the manufacturers directions.
  • Once the ice cream is ready, place half of it in a sealable container.
  • Spread some of the roasted rhubarb and chopped doughnut over and through the ice cream batter.
  • Place the rest of the ice cream into the container and repeat with another layer of rhubarb and doughnut chunks swirling it through the mixture.
  • Cover the ice cream with a piece of parchment paper and freeze for at least 6 hours.
  • Scoop and enjoy.


Original ice cream recipe from Jeni's Splendid Ice Creams


Calories: 175kcal