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
Servings: 6
Calories: 475kcal
Equipment
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
