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    Home - Fruit

    Published: May 27, 2014 · Modified: Oct 5, 2021 by Amanda Powell · This post may contain affiliate links.

    Strawberry Rhubarb Ice Cream

    Jump to Recipe Print Recipe

    Creamy and decadent strawberry rhubarb ice cream with bright bursts of fresh fruit. This ice cream is my summer's theme. Satisfy every sweet tooth and stay cool with this gorgeous dessert. 

    strawberry rhubarb ice cream recipe

    This is it.

    The last of the rhubarb season for the year. Of course, my rhubarb plant is still a youngin' and just a few days ago sprouted another stalk. Next year's rhubarb season is going to be good. 

    I decided that I absolutely had to do a traditional strawberry rhubarb flavor combination as a way to celebrate the season's end. This was the best decision ever because this ice cream is incredible.

    strawberry rhubarb ice cream recipe

    Seriously, the base for this strawberry rhubarb ice cream is super thick and creamy with a velvety vanilla flavor. The strawberries and rhubarb are bright, sweet, and so addictive!

    I can have maybe three bowls of strawberry rhubarb ice cream in a day. More, now that I just started watching Scandal on Netflix.

    I know, I know, I am way behind, but I do that on purpose so I can binge watch on the weekends! (I am on episode 4 of the first season and oh my gosh, it is so good! I love that Henry Ian Cusick and Guillermo Díaz are in the show!

    strawberry rhubarb ice cream recipe

    Anyway, back to this delicioussss strawberry rhubarb ice cream. I finally caved and got myself an ice cream maker because I figured I will be making more ice cream during the summer.

    Our air conditioner is broken, so I won't be able to stand the summer heat in my kitchen if I am baking all day. Plus, I managed to find a brand new one for only $15 - can't beat that!

    Now, go make some super scrumptious ice cream. Your taste buds will thank you!

    Don't have time to make this creamy frozen treat now? Pin it for later!

    strawberry rhubarb ice cream recipe

    Strawberry Rhubarb Ice Cream

    Amanda Powell
    Creamy and decadent strawberry rhubarb ice cream with bright bursts of fresh fruit. This ice cream is my summer's theme. Satisfy every sweet tooth and stay cool with this gorgeous dessert. 
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 10 mins
    Total Time 30 mins
    Course Dessert
    Cuisine American
    Servings 20 servings
    Calories 147 kcal

    Ingredients
      

    • 3 cups 750 mL whole milk
    • 1 ½ cups 360 mL heavy cream
    • 1 cup 200 g sugar, divided
    • 1 teaspoon salt
    • 2 tablespoons corn syrup
    • 4 egg yolks
    • 1 teaspoon corn starch
    • 1 tablespoon vanilla

    Strawberry Rhubarb Swirl

    • 1 cup 200 g diced strawberries
    • 3 rhubarb stalks chopped
    • ½ cup 100 g sugar
    • pinch of salt

    Instructions
     

    • In a large pot, mix the milk, cream, ¾ cup of the sugar, salt, and corn syrup together on medium heat. Bring the mixture to a boil for about 1 - 2 minutes, then lower to a simmer.
    • In a small bowl, mix the egg yolks, ¼ cup (50 g) of sugar and corn starch. Slowly add 1 cup (250 mL) of the heated milk to the eggs to bring up the temperature. Mix the eggs back into the pot.
    • Mix the contents of the pot constantly until it forms a thick custard. You can test this by dipping a wooden spoon in the mixture, then running your finger down the back of the spoon. If a line where you swipe remains there, the custard is ready. It should take about 5 minutes. Stir in the vanilla.
    • Prepare an ice bath - it should be more ice than water. Fill a large freezer bag with the custard and let it rest in the ice bath for about 30 minutes.
    • Make the strawberry rhubarb swirl by adding all the ingredients in a medium pot and cook until the rhubarb is soft and a syrup has formed. Mash the strawberries and rhubarb, leaving a couple of small chunks in if you want more texture. Place in a bowl and refrigerate.
    • Put the cooled custard in your ice cream maker and prepare according to manufacturer instructions.
    • Layer the strawberry rhubarb and ice cream in a container, starting with the strawberry rhubarb mixture. Freeze for an additional 3 - 4- hours.
    • *If you do not have an ice cream maker, place the ice cream in a container and place in the freezer. Every 30 minutes for about 3 - 4 hours, mix the ice cream. Be sure to scrape the sides and bottoms to break up the ice crystals. Use am immersion blender if you have one available.

    Nutrition

    Calories: 147kcalCarbohydrates: 15gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 67mgSodium: 142mgPotassium: 100mgFiber: 1gSugar: 14gVitamin A: 382IUVitamin C: 5mgCalcium: 66mgIron: 1mg
    Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

     

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    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

    Reader Interactions

    Comments

    1. Caroline says

      February 18, 2016 at 1:06 pm

      Looks delicious! Is the corn syrup necessary?

      Reply
      • Amanda says

        February 18, 2016 at 1:40 pm

        Hi Caroline, the corn syrup helps with texture, sweetness, and also helps prevent ice crystals in the ice cream. You can replace it with honey, but that will give it a hint of honey flavor which may not be a bad thing with strawberry and rhubarb!

        Reply
    2. peatta says

      June 04, 2014 at 6:38 pm

      omg I love rhubarb! just made rhubarb pie now I want ice cream. don't know If I can get strawberries right now though.

      Reply
      • Amanda says

        June 05, 2014 at 8:55 am

        Oh, yummm.... rhubarb pie! I would give anything for a bit more rhubarb. Let me know if you ever do get your hands on some strawberries and make the ice cream!

        Reply
    3. Susan - ofeverymoment says

      May 28, 2014 at 2:05 am

      Hi again Amanda
      I'm sorry, I just realized my website address was incomplete in my previous comment! Hopefully it is corrected now!

      Reply
    4. Susan - ofeverymoment says

      May 28, 2014 at 2:02 am

      HI Amanda
      I was so thrilled when I saw this recipe. Strawberry-rhubarb sounds like the perfect flavor for ice cream and I cannot wait to try it! It looks so good, I featured it on my blog today, with a link back to this post! I love your website so I encouraged my readers to stop by and take a look around.
      Thanks - I can't wait to buy strawberries tomorrow and try this!

      Reply

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    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a world traveler (sometimes) with a major weakness for cookies and cheese. While I'm mostly self-taught, I recently received a degree in Food Science!

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