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Gluten-Free Rhubarb Cheesecake Ice Cream


  • 1/2 cup water
  • 1/2 cup white sugar
  • 3 cups rhubarb, chopped
  • 1 1/2 cup milk
  • 1 cup white sugar
  • 1 pkg (250g) cream cheese
  • 2 large eggs
  • 2 tsp vanilla
  • 3 cups whipping cream
  • 1 tsp lemon zest
  • 2 tbsp optional: gluten free graham cracker crumbs


  • In a small saucepan on low heat cook the 1/2 cup water, 1/2 cup sugar and the chopped rhubarb until the rhubarb is soft.
  • Let cool.
  • Pour into a small bowl, cover and refrigerate
  • In a medium bowl beat 1 cup sugar and the cream cheese with a hand mixer.
  • Add the 2 eggs and vanilla and beat until smooth.
  • In a medium saucepan heat the milk until hot, but not boiling.
  • Remove from stove.
  • Slowly pour the hot milk into the cream cheese mixture and whisk until combined and smooth.
  • Return the custard to the saucepan and cook on low heat until the custard starts to thicken.
  • Stir occasionally.
  • Remove from heat and pour custard into a medium bowl to cool.
  • Once cooled whisk in the whipping cream and the lemon zest until smooth.
  • Cover the custard and refrigerate for at least an hour or overnight.
  • Pour cooled custard into your ice cream maker and follow ice cream makers instructions.
  • Once ice cream is finished, spoon ice cream into a glass rectangular dish.
  • Remove rhubarb from fridge and swirl the stewed rhubarb into the ice cream.
  • Optional
  • Swirl a couple Tbsp of gluten free graham cracker crumbs into the ice cream.
  • Cover and freeze until firm.
Tried this recipe?Let us know how it was!