Rhubarb and Strawberry Ice Cream Recipe

Rhubarb and Strawberry Ice Cream Recipe

How To Make Rhubarb and Strawberry Ice Cream

Treat yourself to an egg-free dessert in this rhubarb and strawberry ice cream, made with heavy cream, strawberry puree, and milk, for a tart dish.

Preparation: 15 minutes
Cooking: 15 minutes
Freeze Time: 2 hours
Total: 2 hours 30 minutes



  • 1lbrhubarb,trimmed
  • ¼cupgranulated sugar
  • 2tbspgranulated sugar
  • 2tbspwater
  • 8ozripe strawberries
  • 1cupheavy cream
  • ½cupmilk
  • 2tbspkirsch


  1. Place rhubarb, 1 cup sugar, and the water in a saucepan over medium heat.

  2. Bring to a boil; reduce heat to medium-low; let simmer, stirring frequently, for about 12 minutes until rhubarb is very tender and beginning to fall apart. Remove from heat; transfer to a bowl; set aside.

  3. Place strawberries in the bowl of a food processor; puree. Strain through a fine sieve or chinois into a bowl; set aside.

  4. Scald cream and milk in a saucepan over medium heat. Do not let boil. Remove from heat, add remaining sugar, and stir until sugar is dissolved. Allow mixture to cool to room temperature.

  5. In a medium bowl, combine cooked rhubarb, strawberry puree, cream mixture, and kirsch. Cover with plastic wrap, and chill at least 2 hours or overnight.

  6. Freeze in an ice-cream maker according to the manufacturer’s instructions.

  7. Serve and enjoy.


  • Calories: 354.57kcal
  • Fat: 23.40g
  • Saturated Fat: 14.34g
  • Monounsaturated Fat: 6.67g
  • Polyunsaturated Fat: 1.08g
  • Carbohydrates: 31.37g
  • Fiber: 3.18g
  • Sugar: 25.93g
  • Protein: 3.58g
  • Cholesterol: 84.56mg
  • Sodium: 41.38mg
  • Calcium: 180.14mg
  • Potassium: 498.74mg
  • Iron: 0.52mg
  • Vitamin A: 264.81µg
  • Vitamin C: 42.77mg
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