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Rhubarb and custard cones recipe

19 ratings

Everyone's favourite flavour combination in a cone! Use fresh rhubarb and creamy custard to make an easy no-churn ice cream - the ultimate sweet treat for summer. See method

Makes 10
Takes 30 mins plus cooling and overnight freezing
301 calories / serving
Freezable
Vegetarian

Ingredients

300g rhubarb
150g caster sugar
1 star anise
250ml whipping cream
350ml custard
100g condensed milk
10 waffle cones
5 rhubarb & custard creams, lightly crushed

Each serving contains

Energy
1260kj
301kcal 15%
Fat
14g 20%
Saturates
9g 43%
Sugars
30g 33%
Salt
0.2g 3%

of the reference intake
Carbohydrate 40.2g Protein 3.5g Fibre 1.3g

Method

Put the rhubarb, sugar and star anise into a saucepan with 2 tbsp water over a medium heat. Cook for 12-15 mins, stirring regularly, until the rhubarb has completely broken down and the liquid has thickened slightly. Discard the star anise and leave to cool fully.
Whisk together the cream, custard and condensed milk using an electric whisk for 2 mins or until it has the texture of thick custard, then whisk in the rhubarb. Pour into a freezer-proof container and then freeze overnight.
Scoop the ice cream into the cones and scatter with the rhubarb & custard creams.

Tip: Skip step 1 and use tinned rhubarb: blitz 150g drained rhubarb with 2 tbsp syrup until smooth.

See more Ice cream recipes

Freezing and defrosting guidelines

Freeze for up to 1 month. For more tips on freezing and defrosting food, read our article Love Your Freezer.