Strawberry Rhubarb Ice Cream: A Sweet & Tangy Summer Dream

When warm weather rolls in, nothing hits the spot quite like a scoop of strawberry rhubarb ice cream. This sweet-tart duo is a timeless summer favorite, blending juicy strawberries and tangy rhubarb into a creamy, refreshing dessert that tastes like sunshine in a cone. Whether you’re hosting a backyard barbecue, planning a picnic, or just craving a seasonal treat, this homemade ice cream recipe is guaranteed to steal the show.

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Why You’ll Love Strawberry Rhubarb Ice Cream

• Fresh, seasonal flavor: Juicy strawberries meet tart rhubarb for a perfectly balanced scoop.
• Cool & creamy texture: Smooth ice cream base with pops of fruity goodness.
• Easy to customize: Add vanilla, cinnamon, or even a swirl of balsamic reduction (trust me).
• Crowd pleaser: From BBQs to baby showers, this flavor combo wins hearts every time.

Ingredients You’ll Need

• 1 cup chopped rhubarb (fresh or frozen)
• 1 1/2 cups strawberries (fresh or frozen)
• 1 cup sugar
• 1 tsp lemon juice
• 2 tsp cornstarch mixed with 2-3 tsp warm water
• 1 cup heavy cream
• 1 cup half & half
• 1 tsp vanilla extract

How to Make Strawberry Rhubarb Ice Cream

Cook the Fruit

In a saucepan, combine rhubarb, strawberries, sugar, and lemon juice. Simmer until the rhubarb and strawberries break down and everything becomes jammy—about 10 minutes. Add cornstarch/water mixture and bring to a light boil until thickened. Mixture will thicken further when cooled. Using a stick blender, whip until a smooth consistency forms. Allow some bits of fruit to remain. Let it cool and place in the refrigerator over night to get really cold.

Mix it Up

In a bowl, whisk together cream, milk, and the strawberry/rhubarb mixture until well combined.

Churn It Up

Pour the chilled cream base into your ice cream maker. During the last 5 minutes, add extra bits of strawberries if desired. If you are looking for an ice cream maker, I’ve had this one by CUISINART for years and it works great!

Freeze & Feast

Transfer to a container and freeze for 3–4 hours for scoopable perfection. Then grab a spoon. Or two. No judgment.

Tips for the Best Strawberry Rhubarb Ice Cream

• Use ripe strawberries for natural sweetness.
• Don’t skip the lemon juice—it brightens the flavor and makes the fruit pop.
• Want extra flair? Stir in crushed graham crackers or white chocolate chips before freezing.

Strawberry Rhubarb Ice Cream FAQ

Can I make this without an ice cream maker?
Yes! Use the no-churn method: whip the cream to stiff peaks, fold in condensed milk and fruit compote, freeze in a loaf pan.

Can I use frozen fruit?
Absolutely. Just cook it down like fresh and thicken the juice with cornstarch.

Is rhubarb safe to eat raw?
Only the stalks! Never eat rhubarb leaves—they’re toxic. But once cooked with strawberries and sugar? Chef’s kiss.

The Final Scoop

Strawberry rhubarb ice cream is more than just a frozen dessert—it’s a celebration of summer’s brightest flavors. Sweet, tangy, creamy, and totally nostalgic, this is the kind of treat you’ll crave long after the season ends.

So grab your ingredients, crank up that ice cream maker, and get ready for a scoop (or three) of strawberry rhubarb bliss.

Love this ice cream? Check out my other delicious flavors:

Mint Chocolate Chip Ice Cream

Dark Chocolate Hazelnut Gelato