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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Combine Mixtures: Fold the cooled fruit mixture into the ice cream base gently, ensuring even distribution without breaking down the fruit too much.
- Chill the Mixture: Cover the ice cream mixture and refrigerate for at least 2 hours until thoroughly chilled. For best results, chill overnight.
- 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.
- 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.
- 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
