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scooped ice cream in a small vintage plate with a spoon and mint leaves.
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Strawberry Rhubarb Ice Cream

The strawberry rhubarb ice cream is creamy, flavorful, and just perfect for the season. You can make it with or without an ice cream maker.
Prep Time15 minutes
Cook Time7 minutes
Churning time30 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 7 servings
Calories: 235kcal
Author: Adina

Equipment

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
US - EU

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

  1. 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.
  2. 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.

Nutrition

Serving: 1portion from 10 | Calories: 235kcal | Carbohydrates: 27g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 41mg | Sodium: 22mg | Potassium: 242mg | Fiber: 1g | Sugar: 25g | Vitamin A: 575IU | Vitamin C: 13mg | Calcium: 101mg | Iron: 0.2mg