Strawberry Rhubarb Ice Cream Recipe

Introduction

Enjoy the perfect balance of sweet and tart with this Delicious Strawberry Rhubarb Ice Cream. Creamy, fruity, and loaded with fresh flavors, it’s a refreshing treat perfect for warm days or anytime you want a homemade dessert that stands out.

Ingredients

• 2 cups strawberries (hulled and quartered into 1/2-inch pieces)
• 2 1/2 cups rhubarb stalks (sliced into 1/2-inch thick slices)
• 3 tbsp sugar
• 1 orange zest (finely grated for best aroma)
• 1 tsp lemon juice
• 2 cups Horizon Organic heavy cream
• 1 1/4 cups sugar
• 3 oz cream cheese (softened to room temperature, about 70°F)
• 1 tsp vanilla extract
• 6 graham crackers (Honey Maid, crushed into chunky crumbles)

Instructions

1. Step 1: In a medium saucepan, combine the strawberries, rhubarb, 3 tablespoons sugar, orange zest, and lemon juice. Cook over medium heat, stirring occasionally, until the fruit softens and breaks down, about 10 minutes. Remove from heat and let cool completely.
2. Step 2: Blend the cooled fruit mixture until smooth or leave slightly chunky according to your preference.
3. Step 3: In a large bowl, beat the softened cream cheese until creamy and smooth. Gradually add the 1 1/4 cups sugar and continue beating until well combined.
4. Step 4: Whisk in the heavy cream and vanilla extract until the mixture thickens slightly.
5. Step 5: Stir the fruit purée into the cream cheese mixture until fully incorporated.
6. Step 6: Pour half the ice cream base into a freezer-safe container, sprinkle half the crushed graham crackers evenly over it, then layer the remaining ice cream base on top. Finish by sprinkling the rest of the graham crackers on the surface.
7. Step 7: Cover and freeze for at least 4 hours or until firm. Before serving, let stand at room temperature for 5 minutes to soften for easier scooping.

Tips & Variations

• For a smoother texture, strain the cooked fruit mixture before blending to remove seeds and fibrous bits.
• Add a splash of orange liqueur to the fruit compote for an adult twist.
• Swap out graham crackers for digestive biscuits or crushed shortbread for a different crumbly topping.

Storage

Store the ice cream in an airtight container in the freezer for up to 1 week. When ready to eat, remove it from the freezer and let it soften on the counter for about 5 to 10 minutes before scooping to enhance texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries and rhubarb instead of fresh?

Yes, frozen fruit works well. Just thaw and drain any excess liquid before cooking to avoid a watery mixture.

Do I need an ice cream maker to make this recipe?

No ice cream maker is needed. This recipe is designed to be mixed and layered before freezing, making it easy to prepare without special equipment.

Strawberry Rhubarb Ice Cream Recipe

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★★★★★

4.8 from 148 reviews

• Author: Harper
• Total Time: 4 hours 30 minutes (including chilling and freezing time)
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Delicious Strawberry Rhubarb Ice Cream combines the tartness of fresh rhubarb and sweetness of ripe strawberries with creamy, rich ice cream for a refreshing treat. Infused with orange zest and vanilla, and finished with crunchy graham cracker crumbles, this dessert is perfect for summer indulgence.

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Ingredients

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Fruit Mixture

• 2 cups strawberries, hulled and quartered into 1/2-inch pieces
• 2 1/2 cups rhubarb stalks, sliced into 1/2-inch thick slices
• 3 tbsp sugar
• 1 orange zest, finely grated
• 1 tsp lemon juice

Ice Cream Base

• 2 cups Horizon Organic heavy cream
• 1 1/4 cups sugar
• 3 oz cream cheese, softened to room temperature (about 70°F)
• 1 tsp vanilla extract

Topping

• 6 graham crackers (Honey Maid), crushed into chunky crumbles

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Instructions

1. Prepare the Fruit: In a medium saucepan, combine the strawberries, rhubarb, 3 tablespoons of sugar, orange zest, and lemon juice. Cook over medium heat, stirring occasionally, until the fruit softens and the mixture thickens slightly, about 10-12 minutes. Remove from heat and let cool to room temperature.
2. Mix Ice Cream Base: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add 1 1/4 cups sugar and continue beating until creamy. Slowly pour in the heavy cream and vanilla extract, mixing until fully combined and smooth.
3. Combine Mixtures: Fold the cooled fruit mixture into the ice cream base gently, ensuring even distribution without breaking down the fruit too much.
4. Chill the Mixture: Cover the ice cream mixture and refrigerate for at least 2 hours until thoroughly chilled. For best results, chill overnight.
5. Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually around 20-25 minutes, until the texture is smooth and creamy.
6. Freeze and Add Topping: Transfer the churned ice cream into a freezer-safe container. Sprinkle the crushed graham crackers over the top and gently fold them in for added texture. Freeze the ice cream for at least 4 hours or until firm.
7. Serve: Scoop the strawberry rhubarb ice cream into bowls or cones. Enjoy immediately or store in the freezer to enjoy later.

Notes

• Use fresh, ripe strawberries for the best flavor.
• Chilling the mixture thoroughly before churning improves the ice cream texture.
• If you don’t have an ice cream maker, you can freeze the mixture and stir every 30 minutes until firm, though texture may vary.
• Adjust the sugar amount based on the sweetness of your fruit.
• To soften the cream cheese quickly, leave it at room temperature for at least 30 minutes before starting.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Blending
• Cuisine: American

Keywords: Strawberry Rhubarb Ice Cream, Homemade Ice Cream, Fruit Ice Cream, Summer Dessert, Creamy Ice Cream