Rhubarb Strawberry Ice Cream

Indulge in the perfect summer treat with this creamy and tangy Rhubarb Strawberry Ice Cream, a homemade delight that combines the tartness of rhubarb with the sweetness of ripe strawberries. Made from scratch, this recipe starts with a fresh rhubarb and strawberry compote that’s blended to smooth perfection, then folded into a luxuriously rich base of heavy cream, whole milk, and a hint of vanilla. The result is a beautifully balanced dessert that’s bursting with vibrant, fruity flavors in every bite. Perfect for garden parties or an easy weekend indulgence, this ice cream is made using an ice cream maker for a smooth and airy texture that melts in your mouth. With minimal prep and maximum flavor, this small-batch recipe is destined to become a seasonal favorite.

Nutriscore Rating: 55/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 cups chopped Rhubarb
• 2 cups hulled and sliced Fresh Strawberries
• 1 cup Granulated Sugar
• 1 cup Water
• 2 cups Heavy Cream
• 1 cup Whole Milk
• 1 teaspoon Vanilla Extract
• 0.25 teaspoon Salt

Directions

Step 1

In a medium saucepan, combine the chopped rhubarb, hulled and sliced strawberries, granulated sugar, and water.

Step 2

Cook over medium heat, stirring occasionally, for about 10-15 minutes until the rhubarb is soft and the strawberries have broken down.

Step 3

Remove the saucepan from heat and let the mixture cool slightly.

Step 4

Using a blender or an immersion blender, puree the rhubarb-strawberry mixture until smooth. Allow it to cool completely before proceeding.

Step 5

In a large mixing bowl, whisk together the heavy cream, whole milk, vanilla extract, and salt.

Step 6

Stir the cooled rhubarb-strawberry puree into the cream mixture until well combined.

Step 7

Cover the mixture and refrigerate for at least 4 hours or overnight to ensure it is thoroughly chilled.

Step 8

Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually about 20-25 minutes).

Step 9

Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up.

Step 10

Scoop and serve the Rhubarb Strawberry Ice Cream and enjoy!

Nutrition Facts

Serving size	1953.7 grams (1953.7g)

Amount per serving	% Daily Value*
Calories	2971

Total Fat 169.80g	218%
Saturated Fat 100.80g	504%
Polyunsaturated Fat 0.70g
Cholesterol 509mg	170%
Sodium 872mg	38%
Total Carbohydrate 318.70g	116%
Dietary Fiber 13.70g	49%
Total Sugars 296.20g
Protein 13.90g	28%

Vitamin D 107IU	537%
Calcium 712mg	55%
Iron 2mg	12%
Potassium 1933mg	41%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.5%

Protein: 1.9%

Carbs: 44.6%