This post may contain affiliate links, which means we’ll receive a commission if you purchase through our link, at no extra cost to you. See our disclosure here.
This creamy no-churn strawberry rhubarb pie ice cream will become your new favorite dessert this summer. And it just takes about 15 minutes to make before you freeze and enjoy!
This delicious strawberry rhubarb ice cream is a creamy decadent ice cream, a perfect ice-cold treat for a hot summer day. A creamy vanilla ice cream swirled with tart strawberry rhubarb swirl and sprinkled with bit of crumble throughout. The strawberries and rhubarb are a power couple of flavor to add such a nice blend of tart and sweet that makes this ice cream so wonderful.
No need to pull out your homemade ice cream maker for this recipe!! All you’ll need for this easy no-churn ice cream is an electric mixer and a high powered blender to make a deliciously creamy strawberry rhubarb ice-cream. This was our first time experimenting with no-churn ice cream and we have to say, we may never go back to using our ice cream maker!! We love the simplicity of this recipe and the result exceeded our expectations!!
Super Easy Strawberry Rhubarb Pie Ice Cream
What’s in this recipe?
Sweetened condensed coconut milk: This recipe isn’t entirely dairy free, but we decided to use coconut condensed milk for this recipe. It is very comparable to regular condensed milk. Adds sweetness and a smooth and creamy texture to the ice cream.
Heavy Cream: Makes the ice cream SO creamy and light in texture!!
Vanilla: Adds a nice hint of vanilla to the ice cream base.
Salt: Just a bit of salt is added to to balance the sweetness of the cream mixture.
Fresh Rhubarb: Rhubarb is tart in flavor on it’s own, but when tossed with fresh strawberries and sugar and cooked down, it becomes a deliciously sweet and start fruit swirl.
Fresh Strawberries: Sweet strawberries pair so well with the tangy rhubarb. They’re one of our favorite flavor combinations of the summer!
Sugar: Sugar is tossed to coat the strawberry and rhubarb to add a delicious sweetness to the fruits while cooking.
Butter: A generous amount of butter is used for making the delicious crumble. It helps to form the crumble and give it nice buttery and caramelized flavor.
Flour: Flour adds structure to the crumble!
Brown Sugar: Brown sugar in the crumble vs white cane sugar helps to add more of a caramel flavor to the crumble.
How to Make Strawberry Rhubarb Pie Ice Cream
Start by making the strawberry-rhubarb swirl…
Start by preheating oven to 450oF for roasting rhubarb and making crumble. Next, chop rhubarb into 1/4 inch thick slices and chop strawberries into fourths. Place the fruit a medium bowl and toss in the sugar sugar to coat all the pieces. Pour the sugar-coated fruit onto a parchment paper-lined baking sheet and place in the preheated oven to roast for 15 minutes.
Remove the rhubarb from the oven and allow to cool for about 5-10 minutes before pureeing the mixture. Once cooled for a bit, pour the rhubarb mixture in a high powered blender and blend until pureed into a smooth mixture. Set the puree aside to cool while you make the rest the ice cream components.
Next make your crumble…
The crumble adds a delicious buttery crunch to the ice cream. It is super simple to make. Start by mixing together butter, flour and sugar in a small bowl. We find mixing the crumble with your hands may be best to making sure you have a good consistency. Next, pour the crumble onto another parchment-lined baking sheet. It will need to bake to become crunchy. Place the crumble in the oven for 10-15 minutes until slightly browned on the edges.
If you find that some pieces of crumble are burned, just remove them from the batch before stirring into the ice cream.
Whip up your ice cream blend…
While Rhubarb and crumble are cooling, make your ice cream cream! Pour heavy cream into a high powered blender with whist attachment. Whisk on high speed until whipping cream forms stiff peaks. Next, fold in your condensed milk with a rubber spatula until both are combined.
Add swirl and crumble to your cream…
To add a bit of rhubarb flavor to the vanilla ice cream you made, add in about a fourth cup of your rhubarb mixture to your cream and fold in gently.
Next, is the fun part – making your strawberry rhubarb swirl!! Start by pouring half of your cream mixture into a freeze-safe container. Spoon half of your rhubarb mixture in blobs across the top along with half of your crumble. Using a knife, swirl together the cream, rhubarb and crumble together.
Repeat those steps for the second half of the batter. Add the remaining cream on top and dollop the rest of your rhubarb mixture and swirl with the knife. Top with remaining crumble.
Freeze and enjoy!
Place your beautiful ice cream creation in the freezer to solidify. The ice cream will need to freeze for at least 6 hours before you can enjoy! You can keep for up to 6 weeks….if it even lasts that long!!
Super Simple Strawberry Rhubarb Pie IceCream
- Total Time: 6 hours 13 minutes
- Yield: 6 servings 1x
Description
A creamy soft vanilla ice cream swirled with a strawberry rhubarb swirl and filled with yummy crumble pieces throughout.
Ingredients
- 14 oz can of sweetened condensed coconut milk
- 2 cups heavy whipping cream
- 2 tsp vanilla
- 1 tsp salt
- 2 cups rhubarb (chopped)
- 1 cup strawberries (chopped)
- 1/4 cup sugar
Crumble
- 4 tbsp butter (melted)
- 8 tbsp flour
- 4 tbsp brown sugar
Instructions
- Preheat oven to 450°F for roasting rhubarb and making crumble.
- Chop rhubarb into 1/4 inch thick slices and chop strawberries into fourths. Place in a medium bowl and toss in sugar to coat. Place chopped fruit on a parchment paper-lined baking sheet and place in the preheated oven to roast for 15 minutes.
- To make the crumble, mix together butter, flour and sugar in a small bowl. (Mixing with your hands may be best to making sure you have a good crumble consistency. Line another baking sheet with parchment paper and pour crumble onto baking sheet to bake in oven. Place in oven for 10-15 minutes until slightly browned.
- Remove both rhubarb and crumble from oven. Place rhubarb mixture in a high powered blender and blend until pureed. Set aside to cool down.
- While Rhubarb and crumble are cooling, make your ice cream cream! Pour heavy cream into a high powered blender with whist attachment. Whisk on high speed until whipping cream forms stiff peaks. Next, fold in your condensed milk with a rubber spatula until both are combined.
- To get the pink color, add in about 1/4 cup of your rhubarb mixture to your cream and fold in gently.
- Pour half of your cream mixture into a freeze-safe container. Add half of your rhubarb mixture and 1/2 of your crumble on top and swirl together. Add the remaining cream on top. Dollop the rest of your rhubarb mixture and swirl with the knife. Top with remaining crumble.
- Place in freezer to solidify. Freeze for 6 hours and enjoy! You can keep for up to 6 weeks (if it even lasts that long🤭)
- Prep Time: 15 minutes
- Category: Dessert, Snack
- Cuisine: American
Other Posts You May Like
The Best Frosted Strawberry Pop Tart Cookies
Stunning Modern Living Room Furniture That’s Surprisingly Cozy
One Comment