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.
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.
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
- 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
First, combine the rhubarb, strawberries, sugar, orange zest, and a pinch of salt in a bowl.
Transfer the fruits to a sheet pan and bake.
Mash the fruits roughly.
Fold in the grilled strawberries and rhubarb mixture.
Whisk together heavy whipping cream, sugar, and cream cheese in a large bowl. Whisk until medium peaks form.
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
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.
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
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.
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.
Frequently Asked Questions
Strawberry cheesecake ice cream is made of heavy cream, cream cheese, graham crackers, sweeteners, and strawberries.
Yes. You can use a tablespoon of cream cheese to 8. oz per cup of whipping cream or milk.
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.
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.
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.
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
More Frozen Desserts to try all Summer
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Strawberry Rhubarb ice cream
- hand held mixer
- sheet pan
- 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 )
- 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.