This Strawberry Rhubarb Ice Cream is a refreshing summer treat that perfectly balances sweet strawberries and tangy rhubarb with a crunchy graham layer.
Naturally rich in fiber and a good source of protein from cream and cream cheese, it’s a satisfying dessert that’s quick to prepare, freezer-friendly, and ideal for everyday indulgence without the guilt of overly processed ingredients.
Strawberry Rhubarb ice cream
Equipment
- Hand-held mixer
- Sheet pan or oven-safe roasting pan
- Medium bowl
- Loaf pan or ice cream tub
- Masher or fork
Ingredients
- 2 cups fresh strawberries hulled and quartered
- 2 rhubarb stalks chopped into 2-inch pieces
- Zest of 1 medium orange
- 1 cup + 2 tablespoons granulated sugar divided
- 2 cups heavy whipping cream
- 2 oz cream cheese adjust to taste
- 5 graham cracker sticks roughly crumbled (~½ cup)
Instructions
- Preheat and Prepare Oven: Start by preheating your oven to 400°F (200°C).Preparing the oven early ensures that your fruit mixture will roast evenly without losing moisture. While the oven heats, line a medium-sized baking dish or sheet pan with parchment paper or lightly grease it to prevent sticking. This will make transferring the fruit mixture easier and simplify cleanup later.
- Combine Fruit Ingredients: In a large mixing bowl, place 2 cups of hulled and quartered strawberries and 2 chopped rhubarb stalks (approximately 2 inches each). Add 2 tablespoons of granulated sugar to help release the natural juices and balance the tartness of the rhubarb. Sprinkle in the zest of one medium orange for a fresh, citrusy aroma. Add a pinch of salt to enhance the overall flavor. Gently toss the ingredients until the fruit is evenly coated.
- Roast Fruit Mixture: Transfer the coated strawberries and rhubarb to the prepared baking dish, spreading them in a single layer for even roasting. Place the dish in the preheated oven and bake for 10 to 15 minutes. Keep an eye on the fruit: it should become soft and slightly caramelized, releasing its natural juices without turning into a puree. Once done, remove from the oven and allow it to cool slightly for 5–10 minutes.
- Mash Fruit Lightly: Using a masher or a fork, gently mash the roasted fruit. Be careful not to over-mash; you want to retain some chunky pieces for texture. Set aside about ¼ cup of this mixture to swirl on top of your ice cream later. This step ensures that your ice cream will have pockets of fruity flavor throughout, rather than a uniform puree.
- Whip Cream and Cream Cheese: In a large mixing bowl, combine 2 cups of cold heavy whipping cream, 1 cup of granulated sugar, and 2 ounces of cream cheese.Using a hand-held mixer, beat the mixture on medium speed until medium peaks form. The cream should be light, fluffy, and slightly firm. This whipped base is crucial for giving your ice cream a rich, creamy texture without an ice cream maker.
- Fold in Roasted Fruit: Gently fold the mashed strawberry-rhubarb mixture into the whipped cream and cream cheese. Use a spatula to combine everything carefully, maintaining the airiness of the whipped cream. Ensure that the fruit is evenly distributed but not overmixed, so you retain those delightful chunks in every bite.
- Layer Ice Cream and Graham Crumbles: Select a loaf pan or ice cream tub for assembly. Begin by spooning about ½ cup of the cream and fruit mixture into the base.Sprinkle roughly ½ cup of crumbled graham crackers evenly over the top. Continue layering the remaining cream mixture and graham crackers in alternating layers until the container is full. Finally, drizzle the reserved ¼ cup of fruit mixture over the top, using a spoon or knife to create gentle swirls. This layering ensures a perfect combination of creamy, fruity, and crunchy textures in every scoop.
- Cover and Freeze: Cover the ice cream tightly with a lid or cling film to prevent ice crystals from forming. Place the container in the freezer for at least 4 hours, or preferably overnight, until it is fully set and firm. Avoid opening the lid frequently, as this can introduce air and affect the texture.
- Strain Leftover Fruit Sauce: While the ice cream freezes, strain any leftover strawberry-rhubarb mixture through a fine mesh sieve to create a smooth sauce.This sauce can be used as a topping, adding extra sweetness and a vibrant color when serving.
- Serve and Enjoy: When ready to serve, scoop the ice cream into individual bowls or cones. Top with the strained strawberry-rhubarb sauce and an extra sprinkle of graham cracker crumbs for added texture and flavor. Enjoy immediately for the creamiest results, or store any leftovers in the freezer following proper storage tips.
Notes
- Use fresh, ripe strawberries for the best natural sweetness.
- Keep some fruit chunks when mashing for texture in the ice cream.
- Adjust cream cheese quantity for a creamier or tangier flavor.
- Graham cracker crumbles can be substituted with digestive biscuits or shortbread.
- Cover the ice cream tightly with cling film or a lid to minimize ice crystals.
- Serve with additional fruit sauce or fresh berries for a vibrant presentation.
- Freeze for at least 4 hours, but overnight gives a firmer texture.
Chef’s Secrets For Perfect Ice Cream
To achieve a creamy, smooth texture, make sure your cream and cream cheese are cold before whipping.
Lightly roasting the strawberries and rhubarb enhances their natural sweetness while keeping some tangy notes intact.
Don’t over-mash the fruit; leaving chunks adds a delightful bite throughout the ice cream.
When folding in the fruit mixture, use gentle motions to avoid deflating the whipped cream.
Lastly, layering the graham crackers carefully ensures every scoop has a perfect balance of crunch, fruit, and creamy goodness.
Serving Suggestions To Impress Guests
This ice cream pairs beautifully with a drizzle of fresh strawberry or rhubarb sauce and a sprinkle of crushed graham crackers.
For an elegant twist, serve in chilled glass cups with a fresh mint leaf on top.
It can also complement summer desserts like warm cobblers or fruit tarts, or simply enjoy it on its own for a refreshing, satisfying treat.
For kids or family-friendly gatherings, serve in waffle cones for added fun.
Storage Tips To Preserve Freshness
Store your Strawberry Rhubarb Ice Cream in a freezer-safe container with an airtight lid or cling film to prevent ice crystals.
For optimal flavor and texture, consume within 2 weeks, though it can last up to 4 weeks.
If ice crystals form, allow the ice cream to sit at room temperature for 5–10 minutes before scooping.
Layer graham crackers and fruit sauce separately if you plan to store leftovers longer, then add them right before serving to retain crispness.
Frequently Asked Questions
1. Can I make this ice cream without cream cheese?
Yes, you can omit the cream cheese and use only heavy cream, but the texture will be slightly less rich and tangy.
You can also substitute with Greek yogurt for a lighter, protein-rich alternative.
2. Do I need an ice cream maker?
No ice cream maker is needed. The recipe is a no-churn ice cream, relying on whipped cream and freezing to achieve a creamy texture.
Stir gently once during freezing for a smoother result if desired.
3. Can I use frozen fruit instead of fresh?
Frozen strawberries and rhubarb work, but thaw them first and drain excess liquid to prevent a watery ice cream. Roasting may take slightly longer due to added moisture.
4. How can I prevent ice crystals from forming?
Use a tightly sealed container, avoid opening the lid repeatedly, and ensure the cream mixture is well-whipped.
Layering the ice cream with fruit and graham crackers evenly also reduces crystal formation.
5. Can I prepare this ahead of time for a party?
Absolutely! This ice cream can be made a day or two in advance. Freeze fully, then scoop just before serving.
You can also prepare the roasted fruit and graham crumble separately for quicker assembly on the day of your event.
