Strawberry Rhubarb Ice Cream
Dive into summer with homemade strawberry rhubarb ice cream recipe! Sweet, tart, and creamy—it's the frozen treat you have been waiting for.
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Ingredients
- 1 cup chopped rhubarb (fresh or frozen)
- 1 1/2 cup strawberries (fresh or frozen)
- 1 cup sugar
- 1 tsp lemon juice
- 2 tsp cornstarch mixed with 3 tsp warm water
- 1 cup heavy whipping cream
- 1 cup half & half
- 1 tsp vanilla extract
Instructions
- 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.
- In a bowl, whisk together cream, milk, and the strawberry/rhubarb mixture until well combined.
- Pour the chilled cream base into your ice cream maker. During the last 5 minutes, add extra bits of strawberries if desired.
- Transfer to a container and freeze for 3–4 hours for scoopable perfection.
Notes
*Calories approximate per 1/2 cup serving
Servings: 6 cups
Calories: 190kcal
