Creamy, tangy, nutty, and totally dreamy.
Let’s Talk Ice Cream 🍦
This rhubarb and pistachio ice cream is one of those recipes you’ll make once… and then again and again.
It’s creamy and cool with that sweet-tart rhubarb swirl and a salty crunch from roasted pistachios. Totally homemade, totally satisfying, and surprisingly simple.
You don’t need an ice cream machine for this one. Just a hand mixer or stand mixer, a loaf pan, and a little patience while it freezes.
Rhubarb adds a bright pink swirl and that signature tang, and pistachios give it such a nice texture and flavor contrast.
Why I Love This Recipe ❤️
I made this ice cream one summer when I had a bundle of rhubarb in the fridge and some pistachios left from another recipe. I didn’t expect it to be this good. But now it’s a go-to treat when I want something a little fancy without being too fussy.
- Rhubarb and pistachio is such a unique combo, but it works
- The swirl is stunning—people always ask how I made it
- It’s no-churn, which means no fancy machine needed
- You can make it ahead for dinners, BBQs, or just because
Makes: 6–8 servings
Total Time: 25 minutes active + 6 hours freeze time
What You’ll Need 🛒
For the rhubarb swirl:
- 2 cups rhubarb, chopped
- 1/2 cup sugar
- 2 tbsp water
For the ice cream base:
- 2 cups heavy cream, cold
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- 1/2 cup roasted salted pistachios, roughly chopped
Pro Tips 👩🍳
- Chill the bowl and beaters before whipping the cream—it helps it whip faster and hold better.
- Don’t skip the rhubarb swirl—it’s what makes this ice cream pop!
- Toast your pistachios (if they’re raw) for max flavor.
- Use a loaf pan for freezing; it’s the perfect shape and makes scooping easy.
- Let it soften at room temp for 5–10 minutes before scooping for the creamiest texture.
Tools You’ll Need 🔧
- Saucepan
- Mixing bowls
- Hand or stand mixer
- Loaf pan (metal or glass)
- Spatula
- Measuring cups & spoons
Substitutions & Variations 🔄
- No rhubarb? Use raspberries or strawberries.
- No pistachios? Try chopped almonds or leave them out.
- Dairy-free? Use coconut cream and sweetened condensed coconut milk.
- Add-ins? White chocolate chunks or swirl in honey for a new flavor twist.
Make Ahead Tips ⏰
- The rhubarb compote can be made 2–3 days ahead and stored in the fridge.
- The whole ice cream can be made and frozen for up to 2 weeks in advance.
Instructions 📝
1. Make the rhubarb swirl
In a saucepan, add chopped rhubarb, sugar, and water. Simmer over medium heat until the rhubarb breaks down into a soft, jammy texture. Let it cool.
2. Whip the cream
In a cold bowl, whip the cold heavy cream until stiff peaks form.
3. Fold in condensed milk and vanilla
Gently fold the sweetened condensed milk and vanilla extract into the whipped cream using a spatula. Don’t deflate the cream.
4. Stir in pistachios
Add the chopped pistachios and gently fold them in until evenly distributed.
5. Layer and swirl
Pour half of the ice cream base into a loaf pan. Dollop half the rhubarb mixture. Swirl with a knife. Repeat with remaining ice cream and rhubarb. Swirl again.
6. Freeze
Cover with plastic wrap and freeze for at least 6 hours, or overnight. Scoop and serve!
Macros (Per Serving – approx 1/2 cup) 📊
- Calories: 280
- Fat: 18g
- Carbs: 28g
- Sugar: 23g
- Protein: 4g
Why This Recipe Works (Quick Science) 🧪
- Sweetened condensed milk keeps it creamy without an ice cream machine.
- Whipping cream gives volume and that classic smooth texture.
- Rhubarb’s acidity balances the sweetness, making it refreshing.
- Pistachios add contrast—both in taste and texture.
Common Mistakes ❌
- Overmixing the cream base. You’ll lose the fluff. Fold gently.
- Not cooling the rhubarb. If it’s warm, it’ll melt the cream base.
- Skipping the swirl. It’s what gives the wow factor—in look and flavor.
What to Serve With 🍽️
- Shortbread cookies
- Fresh raspberries
- A drizzle of honey
- Pistachio brittle on top
- Cold-brew coffee or iced tea
FAQ ❓
Can I make this dairy-free?
Yes! Use coconut cream and sweetened condensed coconut milk.
How long does it last?
Up to 2 weeks in the freezer (if you don’t eat it first!).
Can I use frozen rhubarb?
Totally. Just thaw and drain any extra water first.
Do I need an ice cream maker?
Nope! This is a no-churn recipe.
Leftovers & Storage 🧊
- Store in the same loaf pan, tightly covered with plastic wrap and foil.
- Let it sit on the counter 5–10 minutes before scooping.
- Keeps well for up to 2 weeks in the freezer.
That’s a Wrap 🎉
This rhubarb and pistachio ice cream might just become your summer go-to. It’s fun, it’s different, and it’s SO creamy. If you try it, I’d love to hear how it went! Leave a comment or shoot me your questions—I’m always here for a good kitchen chat. 🍦✨
