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    Home » Recipes » Dessert » Strawberry Rhubarb ice cream

    Published: Jul 24, 2022 by Maureen Celestine with 1 Comment

    Strawberry Rhubarb ice cream

    Strawberry Rhubarb ice cream is a unique and utterly delicious dessert. It doesn’t just look appealing but has a flavor that delights your taste buds. 

    Jump to Recipe Print Recipe
    a scoop of ice cream

    With rich textures, a blend of roasted juicy strawberry with rhubarb, and cookie chunks, this strawberry rhubarb dessert's flavor will reel you in!

    Ice creams, popsicles, and frozen cocktails are my favorite cold desserts or drinks to beat the summer heat. This cookie butter ice cream, for example, has been on rotation since we felt the first heat wave, and there is no telling when we will retire our ice cream tubs.

    Jump to:
    • Why you’ll love this recipe
    • Ingredients breakdown
    • How to Make the strawberry Ice cream
    • Substitution and Variations
    • Equipment
    • Storage
    • FAQ
    • 📖 Recipe

    Why you’ll love this recipe

    You will love this summer dessert if you are looking for easy rhubarb recipes because:

    It is not just easy to make but offers a deep texture and rich flavor from the fruits, cream, and cookies.

    It gets ready in minutes, making it super convenient and something you can easily store for later use. 

    Its beautiful pink color makes it visually attractive for both kids and adults.

    No need for an ice cream machine

    No eggs!

    Ingredients breakdown

    ingredients list for the ice cream
    • Fresh strawberries: Strawberries are one of the two main ingredients for this cheesecake ice cream recipe. It’s the holy grail fruit of choice to pair with rhubarb.  Its sweet and slightly tart flavor makes this dessert indulging. You can either use fresh or frozen strawberries for this recipe. I prefer using fresh produce. 
    • Rhubarb stalks: The next main ingredient for this strawberry cheesecake ice cream is rhubarb. It is known for its bright red color, sweet, citrusy, and slightly tangy flavor. Get frozen ones if you can’t get your hands on fresh stalks. 
    • Orange zest: It adds the citrus's freshness and pleasant bitterness of orange peel.
    • Granulated sugar:  Use white granulated sugar to add sweetness to this ice cream cheesecake.
    • Heavy cream:  Heavy cream adds creaminess and richness to this rhubarb ice cream recipe. It is essential for the consistency you desire.
    • Cream cheese: Cream cheese is an essential ingredient in making rhubarb cheesecake. It has a smooth texture, a mildly sweet flavor, and a hint of tanginess.
    • Graham cracker crumbles: These add texture to the rhubarb dessert. Crumbled graham crackers are sprinkled over each layer of the ice cream mixture before freezing.

    See the recipe card for quantities.

    How to Make the strawberry Ice cream

    strawberry and rhubarb in a bowl

    First, combine the rhubarb, strawberries, sugar, orange zest, and a pinch of salt in a bowl.

    fruits in a sheet pan about to be baked

    Transfer the fruits to a sheet pan and bake.

    strawberry mashed with rhubarb

    Mash the fruits roughly. 

    combining whipped cream with strawberry mixture

    Fold in the grilled strawberries and rhubarb mixture.

    whipped cream with cream cheese

    Whisk together heavy whipping cream, sugar, and cream cheese in a large bowl. Whisk until medium peaks form.

    assembling ice cream

    Layer the ice cream mixture in a freezer-safe container. Add graham crumbles and repeat the steps. Top with fruit mixture. Cover and freeze.

    Serve: Scoop into individual serving cups or cones and top with the strained strawberry rhubarb sauce and more graham crumbles.

    Substitution and Variations

    a scoop of ice cream in a cone

     You can use sweetened condensed milk instead of white granulated sugar.

    • Use mascarpone cheese or greek yogurt without the liquid instead of cream cheese.
    • You can mix sour cream with heavy cream for a rich texture.
    • Top the ice cream with your favorite fruit compote, rhubarb jam, or candied rhubarbs.
    • If you are up for it, use other fruits like raspberries, pomegranate, fig, cherries, or red grapes to achieve that pink ice cream flavor. 
    • Use other varieties of cookies like biscoff, coconut, or vanilla wafers for added flavor.
    strawberry cheesecake ice cream

    Equipment

    Some tools I used for the cheesecake ice cream recipe are;

    • Sheet pan 
    • hand mixer, stand mixer, or a metal whisk can be used to make this homemade ice cream.
    • A freezer-safe storage container, possibly with a lid. Get this budget-friendly one, or use a 9x5x3-inch metal loaf pan. (affiliate link)
    • Ice cream scoop 
    • Bowl
    a serving of rhubarb ice cream

    Storage

    Store the strawberry rhubarb dessert in a freezer-safe container covered with a lid or cling film. 

    Store for up to 4 weeks, preferably 2 weeks, for fresh-tasting ice cream and minimal ice crystals. 

    what to make with rhubarb

    Rhubarb has a sweet and citrusy ingredient that is quite versatile. You can use it in so many ways, including making jams, compotes, pies, etc.; you can also make candied rhubarb and prepare cocktails from it and syrup.

    strawberry ice cream with graham crackers in a glass

    TOP TIPS FOR SUCCESS

    • Add the graham cracker bits in layers instead of mixing them with the cream. This way, they won’t get soggy before freezing.
    • Gently Fold in the strawberry rhubarb mixture into the whipped cream mixture ⅓ cup at a time, making sure NOT to mix but FOLD. This will prevent the cream from deflating and losing all the whisked air you beat into it. 
    • Remove the ice cream from the freezer for an easy scoop at least 3-5 minutes before serving. 
    • Suppose you’ll be covering the ice cream container with plastic wrap. Be sure to press down the cling film to touch the top of the ice cream; this will help prevent freezer burn and crystals. 

    FAQ

    Frequently Asked Questions

    What is strawberry cheesecake ice cream made of?

    Strawberry cheesecake ice cream is made of heavy cream, cream cheese, graham crackers, sweeteners, and strawberries.

    Does strawberry cheesecake ice cream have cheesecake in it?

    Yes. You can use a tablespoon of cream cheese to 8. oz per cup of whipping cream or milk.

    When is rhubarb in season?

    Rhubarb is a spring vegetable. So you can find fresh produce from April till late July. However, you can find its frozen version in markets as well. It is available all around the year.

    Can you freeze rhubarb?

    Absolutely! Freezing rhubarb is easy. Simply cut them in equal sizes, place them in a single layer on a baking tray, and flash freeze them for 4 to 6 hours. Now place them in freezer-safe bags and freeze for up to 12 months.

    What's the best way to prepare rhubarb?

    You can use rhubarb in every possible way. Just remember to wash the stalks to get rid of dirt. Dry them and cut them into equal sizes. Roast, cook, or bake them.

    Do you have to peel rhubarb to use it?

    Peeling rhubarb depends on the time of the produce. Early-season produce tends to be soft, so you don't need to peel it. However, mid-season produce gets fibrous and a bit tough. As a result, you might need to peel them for maximum flavor.

    This is the best strawberry ice cream you’d ever try!

    There you have it! I hope you give this easy ice cream recipe a try. Share a scoop with us on our social media If you make this recipe using the hashtag worldlytreat(#worldlytreat), we’d love to join the soirée. Also, don’t forget to pin it for later. Chat soon?

    PEACE & LOVE

    Maureen

    More Frozen Desserts to try all Summer

    • Soft Serve Matcha Ice Cream
    • Tajin mango popsicles
    • Coconut-Mango Ice cream Pie
    • Cookie Butter Ice Cream

    This post contains affiliate links. That means that if you make a purchase after clicking on a link I may earn a small commission at no extra cost to you. Thanks for your continuous support.

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    📖 Recipe

    rhubarb ice cream in a serving glass

    Strawberry Rhubarb ice cream

    This Strawberry Rhubarb ice cream combines oven roasted juicy strawberry, rhubarb, and layers of cookie chunks for an appealing flavor. Perfect summer dessert to cool you off all seaon long
    5 from 12 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American, international
    Prep Time: 12 minutes
    Cook Time: 12 minutes
    freezing time: 4 hours
    Total Time: 4 hours 24 minutes
    Servings: 6
    Calories: 475kcal
    Author: Maureen Celestine

    Equipment

    • hand held mixer
    • sheet pan

    Ingredients

    • 2 cups fresh strawberries, hulled and quartered
    • 2 rhubarb stalks, chopped about 2 inches thick
    • Zest of 1 medium orange
    • 1 cup + 2 tablespoons granulated sugar, divided
    • 2 cups heavy whipping cream
    • 2 . oz cream cheese (use more if you prefer)
    • 5 graham cracker sticks, roughly crumbled (about ½ cup )

    Instructions

    • Preheat your oven to 400°F. 
    • In a large bowl, combine the rhubarb, strawberries, 2 tablespoons sugar, orange zest, and a pinch of salt. 
    • Transfer the mixture to a medium (8 by 10-inch) roasting pan or oven-safe casserole and bake for 10 to 15 minutes or until it’s soft. Set aside to cool slightly.
    • Using a masher or fork, roughly mash the fruits (NOT to a purée) and leave some chunky bits. Set aside about ¼ cup. 
    • Combine Whipping cream, sugar, and cream cheese in a large bowl. Whisk until medium peaks form. 
    • Fold in the grilled strawberries and rhubarb mixture until it’s all combined. 
    • Layer about half a cup of the cream in a loaf pan or ice cream tub, add the graham crumbles, and repeat the steps. Add a teaspoon or so of the fruit mixture from earlier, and swirl over the top of the cream. Cover with lid or cling film. 
    • Freeze for 4 hrs or overnight. 
    • Run the leftover strawberry rhubarb mix through a fine strainer. 
    • Serve: Scoop the ice cream into individual serving cups or cones and top with the strained strawberry rhubarb sauce and more graham crumbles. 

    Notes

    NOTES
     
    Store the strawberry rhubarb dessert in a freezer-safe container covered with a lid or cling film. 
    Store for up to 4 weeks, preferably 2 weeks, for fresh-tasting ice cream and minimal ice crystals. 

    Nutrition

    Serving: 1 | Calories: 475kcal | Carbohydrates: 77.9g | Protein: 2.7g | Fat: 19.6g | Cholesterol: 65mg | Sodium: 96mg | Fiber: 2.1g | Sugar: 69.3g
    Tried this Recipe? Tag me Today!Mention @WorldlyTreat or tag #worldlytreat!

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    Reader Interactions

    Comments

    1. Lara says

      July 26, 2022 at 2:21 pm

      5 stars
      This was very easy for my 10 year old to make. We used frozen rhubarb and it was yummy

      Reply

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    Maureen celestine

    Thanks for stopping by. It means the world to me. Here on Worldly Treat you'll discover family-friendly dishes, one-pot recipes, signature cocktails, classic African dishes, holiday favorites, and lots more! Easy recipes for the everyday home cook. You can taste the world right in your kitchen without taking a trip. Please follow along. Let's get cooking!

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