Thank you so much for being here! Honestly, this recipe is a little piece of summer magic I’ve been waiting all year to share. If you’ve ever had the joy of biting into a slice of strawberry rhubarb pie and wished you could bottle that flavor up in a frozen scoop—this is your moment.
This Strawberry Rhubarb Ice Cream is the perfect balance of tart and sweet, with a creamy vanilla base and a jammy fruit swirl that tastes like sunshine in every bite. It’s homemade ice cream that’s rustic, nostalgic, and anything but boring!!
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What Is Strawberry Rhubarb Ice Cream?
Strawberry rhubarb is a classic spring and summer combo—sweet strawberries meet tangy, slightly sour rhubarb—and when you swirl that into a soft, creamy vanilla ice cream? Game over.
This Strawberry Rhubarb Ice Cream is made with a churned vanilla base (though no-churn options are below!) and ribboned with a homemade strawberry-rhubarb compote that adds texture, brightness, and that perfect swirl of color.
It’s like pie à la mode…but better.
Why You’ll Love This Ice Cream
- 🍓 Sweet + tart balance that keeps you coming back for another bite
- 🍦 Velvety texture thanks to real cream and a custard base
- 🌿 Fresh, seasonal flavor that captures late spring and early summer in one scoop
- ❄️ Perfect make-ahead dessert for picnics, barbecues, or slow weekends
- 🥄 Fun to make + even more fun to eat
What Does It Taste Like?
Think strawberry jam and lemon curd had a love child and folded it into vanilla ice cream. It’s sweet without being cloying, rich but not heavy, and the rhubarb adds this slightly citrusy tang that cuts through the creaminess in the best way. Every bite is a mix of smooth, creamy base and bright, fruity swirl.
Benefits of Making It at Home
- No preservatives, stabilizers, or artificial flavoring
- You control the sweetness and texture
- Use peak-season fruit for maximum flavor
- It’s way more impressive than store-bought
- And… let’s be honest—it’s fun!
Ingredients You’ll Need
For the Fruit Swirl:
- 1 cup chopped fresh rhubarb (about 2–3 stalks)
- 1 cup chopped strawberries (fresh or frozen)
- 1/3 cup sugar (adjust to taste)
- 1 tsp lemon juice
- 1/2 tsp vanilla extract (optional)
For the Ice Cream Base:
- 1 ½ cups heavy cream
- 1 ½ cups whole milk
- ¾ cup sugar
- 4 egg yolks
- 1 tsp vanilla extract
- Pinch of salt
Tools You’ll Need
- Medium saucepan
- Mixing bowls
- Whisk
- Ice cream maker (or a loaf pan for no-churn version)
- Fine mesh strainer (for custard base)
- Spatula
- Freezer-safe container
Ingredient Substitutions & Additions
- No rhubarb? Use extra strawberries or add raspberries for a similar tang.
- Make it dairy-free: Use full-fat coconut milk in place of cream/milk.
- Add texture: Fold in crushed graham crackers or pie crust pieces for a “pie ice cream” twist!
- No ice cream maker? See no-churn instructions below.
How to Make Strawberry Rhubarb Ice Cream
1. Make the Strawberry Rhubarb Swirl
- Combine strawberries, rhubarb, sugar, and lemon juice in a saucepan.
- Cook over medium heat for 10–15 minutes until thick and jammy.
- Stir in vanilla and let cool completely. Chill in the fridge before using.
2. Make the Ice Cream Base
- Whisk egg yolks and sugar in a bowl until pale and thick.
- In a saucepan, heat cream, milk, and salt until steaming but not boiling.
- Slowly pour the hot milk into the yolks, whisking constantly to temper.
- Return the mixture to the saucepan and cook over low heat until it coats the back of a spoon (170–175°F).
- Strain into a bowl, stir in vanilla, and chill thoroughly (at least 4 hours or overnight).
3. Churn the Ice Cream
- Pour the chilled custard into your ice cream maker and churn according to instructions (about 20–25 minutes).
- Once churned, transfer half to a container, add dollops of fruit swirl, then repeat with remaining ice cream and swirl.
- Gently swirl with a knife or skewer—don’t overmix!
4. Freeze
Cover and freeze for 4–6 hours until firm.
No-Churn Version
Don’t have an ice cream maker? No problem.
- Skip the egg yolks and custard base—whip 2 cups heavy cream to soft peaks.
- Fold in 1 can sweetened condensed milk and vanilla.
- Swirl in the cooled fruit compote.
- Freeze in a loaf pan for 6 hours or until scoopable.
Still so delicious, and no fancy equipment needed.
What to Serve With Strawberry Rhubarb Ice Cream
- In a cone or waffle bowl (of course!)
- Alongside a warm slice of strawberry rhubarb pie (double the fun!)
- With crushed graham crackers or oat crumble on top
- Between shortbread cookies for dreamy summer ice cream sandwiches
Tips for Perfect Swirls
- Let the fruit compote cool completely before adding.
- Layer the swirl into the churned ice cream after it’s done churning.
- Don’t overmix—leave some thick ribbons of fruit throughout!
Storage Instructions
- Store in an airtight freezer-safe container.
- Press a piece of parchment or plastic wrap against the surface to prevent ice crystals.
- Best enjoyed within 2 weeks for maximum creaminess and flavor!
Frequently Asked Questions (FAQ)
Can I use frozen fruit?
Yes! Just simmer a few extra minutes to cook off the extra moisture.
Is rhubarb safe to eat raw?
Technically yes, but it’s quite tart. Cooking it down with sugar brings out its best flavor.
Can I use just strawberries?
Absolutely—but the rhubarb adds a lovely tang. Try it at least once!
Can I make this without eggs?
Yes! Use the no-churn method or make a Philadelphia-style base (no eggs, just cream, milk, sugar, and vanilla).
Why You’ll Crave This Ice Cream All Summer Long
This Strawberry Rhubarb Ice Cream is everything homemade ice cream should be: rich, flavorful, nostalgic, and a little bit messy in the best way. Every scoop tells a story—of early summer mornings at the market, of backyard barbecues, of pie and cream and everything in between.
If you make it, please leave a review and tag me on Pinterest (@easyrecipesteps)—I love seeing how you swirl!
Nutritional Information (Per ½ cup serving)
- Calories: 210
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 22g
- Sugar: 19g
- Protein: 3g
- Sodium: 40mg
- Cholesterol: 90mg
Nutrition estimates vary based on exact ingredients used.
Strawberry Rhubarb Ice Cream (Tangy, Sweet & Swirled to Perfection!)
Ingredients
Method
- Make the Swirl:In a saucepan, combine rhubarb, strawberries, sugar, and lemon juice. Simmer over medium heat for 10–15 minutes, until thick and jammy. Stir in vanilla. Let cool completely, then chill.
- Make the Ice Cream Base:In a bowl, whisk egg yolks and sugar until pale. Heat cream, milk, and salt in a saucepan until steaming. Slowly whisk hot milk into the yolks to temper. Return to the pan and cook until thickened (170–175°F). Strain, add vanilla, and chill for 4+ hours.
- Churn the Ice Cream:Pour the base into your ice cream maker and churn as directed (usually 20–25 mins).
- Swirl and Freeze:In a freezer-safe container, layer the churned ice cream with dollops of the chilled strawberry rhubarb swirl. Gently swirl with a knife. Cover and freeze for 4–6 hours.
Nutrition
Notes
- For a no-churn version, whip 2 cups of heavy cream, fold in 1 can sweetened condensed milk + vanilla, then swirl in the cooled compote and freeze.
- Frozen fruit can be used—just simmer a little longer to reduce excess liquid.
- Add crushed graham crackers for a pie-inspired twist!