Strawberry Rhubarb Ice Cream Recipe

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Creamy sweet strawberry ice cream with the slightly tart  addition of rhubarb and ginger makes for a most refreshing ice cream treat! 

Strawberry & Rhubarb Ice Cream

Strawberry Ice Cream

Strawberry ice cream, for me, is the first announcement of the lazy days of summer on their way. Strawberries are the first fruit to cover, what was once sleeping fields of winter, with their majestic ruby red and perfectly white flowers. 

Strawberry Farm

While there are so many luscious ways to incorporate these sweet juicy berries into both sweet and savory dishes, ice cream is the first dessert I want from these juicy fruits after a long winter. 


What a strange herb, yes herb… rhubarb is neither a fruit or a vegetable, yet when cooked with a few other ingredients, it makes a tangy addition to otherwise sweet desserts. 


Although in ancient times Rhubarb passed through the ports of Aleppo and Smyrna for the usage of medicine by the Greeks and Turks, it was the Brits that discovered this herb to have just the right tartness to enhance the baking of sweets.

Strawberries And Rhubarb

While the British are more inclined to marry rhubarb with apples, we Americans found both the color and flavor of strawberries to be an equally delightful marriage in desserts. 

The rhubarb puree recipe I’ve created for this ice cream adds just the right amount of tang to what can often be too sweet an ice cream. 

Farm Fresh Strawberries

Strawberry Ice Cream Desserts

While a big ole scoop of strawberry ice cream is certainly a treat in itself, imagine layering a small short cake, a scoop of strawberry rhubarb ice cream, a topping it with a dollop of finely sliced strawberries! 

Ice Cream

Making ice cream in the old days was quite a laborious job but today with the purchase of an electric ice cream maker, ice cream is made in under 30-minutes. The possibilities are endless as what we can concoct to make a delicious ice cream. These electric machines are also fantastic for making sorbets. 

Strawberry Rhubarb Ice Cream Dairy Substitute 

Not everyone can eat dairy and that’s okay. Simply swap out the heavy cream in this strawberry rhubarb ice cream recipe for full fat coconut milk and I promise it will be just a luscious as well as add just a little extra twist of tropical flavor. 

Beautiful Strawberries


Ingredients Needed

  • Rhubarb
  • Cream
  • Strawberries
  • Sugar
  • Lime
  • Ginger
  • Water

Equipment Needed

  • Ice Cream Maker or A loaf pan
  • Food processor or blender
  • Sauce pan
  • Cutting board
  • Chopping knife
  • Measuring cup
  • Measuring spoons
  • Metal spoon
  • Airtight Container
  • Freezer

Strawberry Rhubarb Ice Cream Recipe

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Course: Dessert, Ice Cream
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 4 servings
Calories: 300kcal


  • Rhubarb puree – 1 cup (*recipe below)
  • Heavy cream – 2 cups
  • Strawberries – 1 cup, chopped
  • Sugar – 1/2 cup
  • Rhubarb Puree
  • Rhubarb – 1 cup, chopped
  • Sugar – 1/2 cup
  • Lime juice – 1/2 a lime
  • Fresh Ginger – 1 teaspoon, finely chopped
  • Water – 1/2 cup


  • In a large bowl, mix strawberries and sugar. Allow to sit 15 minutes allowing strawberry juices to be released. With a fork, mask half the strawberries and leave the rest for texture in the ice cream. Add the rhubarb puree and cream. Mix well.
  • Pour the mixture into your ice cream maker and follow the instructions of your ice cream maker. Churning times may differ depending on the machine but 20 minutes is usually about enough to produce a creamy and frozen ice cream.
  • Rhubarb Puree Preparation
  • Place all the Rhubarb puree ingredients in a sauce pan, bring to a boil, lower and simmer for 15 minutes, covered.
  • Cool. Puree in a food processor. Rhubarb puree is ready to add to the strawberry ice cream ingredients.
  • Ice cream is now ready to eat, or freeze.


  • Ice cream often is too frozen to serve easily straight from the freezer and so I find it a treat to scoop ice cream into individual mounds on a parchment paper lined baking sheet or muffin tins, pop into the freezer for an hour, then transfer the scoops to an air tight container. Serving is a breeze. 
  • Nutrition

    Calories: 300kcal
    Strawberry & Rhubarb Ice Cream


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