The strawberry rhubarb ice cream is creamy, flavorful, sweet, and tangy - just perfect for the season. The rhubarb is tart, the strawberries are sweet, and the cream and yogurt make it smooth and rich.
Ingredients: 7 | Prep Time: 15 minutes | Cook Time: 7 minutes | Servings: 10 | Difficulty: Easy
Take advantage of the short rhubarb season to make the creamiest rhubarb strawberry ice cream – you will love it! You can use an ice cream maker if you have one, or you can just freeze it in the freezer.
If you like this combination, try the Strawberry and Rhubarb Tart, the Strawberry Rhubarb Bundt Cake, or the Rhubarb and Strawberry Jam without Pectin.
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Recipe ingredients
Rhubarb and strawberries are, of course, the stars. You can use either green or pink rhubarb, but make sure that the strawberries you are using are ripe and flavorful.
Dairy: Heavy cream, whole milk, and Greek yogurt. Check out the Greek Yogurt Popsicles, too. Or make a Strawberry and Cream Dessert.
Sugar or another sweetener of choice.
See the recipe card for full information on ingredients and quantities.
How to make strawberry rhubarb ice cream?
Step #1: Cook the chopped rhubarb with sugar, covered, for 2 minutes. Uncover and cook for another 2-3 minutes.
Step #2: Add the strawberries and cook for 2-3 more minutes.
Step #3: Let the mixture cool completely, then blend it until smooth.
Step #4: Add the yogurt, milk, and vanilla extract to the fruit mixture and stir to combine.
Step #5: Fold in the whipped heavy cream gently.
Step #6: Transfer everything to the ice cream maker.
Step #7: Churn the rhubarb strawberry ice cream for 30 minutes or according to your machine’s instructions.
Step #8: Transfer the ice cream to a freezer container and freeze for several hours until it reaches your preferred consistency.
How to make the ice cream without an ice cream maker?
You don’t need an ice cream maker to enjoy this creamy dessert!
After completing Step #5 (folding in the whipped heavy cream), transfer the mixture to a freezer-safe container. Cover it well with a lid or plastic wrap.
Place the container in the freezer and stir the mixture thoroughly every 30 minutes for the first 2–3 hours. This breaks up the ice crystals and helps keep the texture smooth and creamy. After that, let it freeze undisturbed for several more hours or until it reaches your desired consistency.
Good to know!
The strawberry rhubarb ice cream will still be rather soft after churning. It is creamy and delicious, and you can serve it right away. However, I prefer to freeze it for several more hours to make it firmer.
If you serve the ice cream once it’s completely firm, let the container stand at room temperature for 10–15 minutes or until it is soft enough to scoop.
Storage
Keep the ice cream in an airtight container in the freezer for 3–4 months.
Strawberry Rhubarb Ice Cream
Equipment
- Ice cream maker Note 1
- Saucepan
- Immersion blender or stand blender
- Freezer container
Ingredients
- 12.5 oz rhubarb about 3 cups when chopped
- ¾ cup granulated sugar Note 2
- 3.5 oz strawberries
- ⅔ cup Greek yogurt
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- 1 cup heavy cream
Instructions
- Rhubarb: Wash and dry the stalks, and chop them into small pieces. Place them in the saucepan, stir in the sugar, cover, and bring to a simmer. Simmer for 2 minutes, covered, until the rhubarb releases enough juice. Uncover and simmer for another 2-3 minutes until the rhubarb has broken down and the water has cooked off.12.5 oz rhubarb + ¾ cup granulated sugar
- Strawberries: Add the quartered strawberries, stir, and simmer for another 2-3 minutes until the strawberries are also soft.3.5 oz strawberries
- Blend: Transfer the mixture to a bowl and let it cool completely. Blend the mixture.
- Dairy: Mix Greek yogurt, milk, and vanilla extract. Add them to the fruit mixture and mix well.⅔ cup Greek yogurt + ¼ cup whole milk + 1 teaspoon vanilla extract
- Cream: Whip the heavy cream until stiff. Fold it carefully into the ice cream mixture.1 cup heavy cream
- Churn: Transfer the mixture to the ice cream maker. Churn the ice cream for 30 minutes or according to your machine’s instructions (Note 1).
- Freeze strawberry rhubarb ice cream: Transfer the mixture to an airtight container and freeze it for several hours or until you want to serve it. If the ice cream is frozen solid, leave the container stand at room temperature (uncovered) for 10-15 minutes or until it is soft enough to scoop.
Notes
- Ice cream maker: If you don’t have one, transfer the ice cream mixture to a large airtight freezer container. Freeze the mixture, stirring every 30 minutes for 2–3 hours to break up ice crystals and keep it smooth. Then freeze undisturbed until firm.
- Sweetener substitution: You can replace sugar with erythritol or xylitol in the same amount, but since they’re less sweet, you might need to add a bit more. Just taste before you add the mixture to the ice cream maker and adjust.
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