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Rhubarb and custard cones recipe

Rhubarb and custard cones recipe

17 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


  • 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

  • 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


  1. 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.
  2. 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.
  3. 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.

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