Strawberry Rhubarb Ice Cream

ByMichelle Aug 5, 2026

This post may contain affiliate links.

Make this creamy Strawberry Rhubarb Crumble Ice Cream before summer is over! It’s a no churn ice cream recipe with sweetened condensed milk, a homemade strawberry rhubarb sauce, and a crunchy oat crumble for texture.

Homemade Strawberry Rhubarb Ice Cream

Another day, another strawberry rhubarb recipe, and guys, I’m not mad about it.

When rhubarb is in season and I actually see fresh stalks at my grocery store, my only option is to buy them. It’s a compulsion and can’t be helped. 😂

I shared this strawberry rhubarb bread a couple weeks back, which used a good portion of my fresh rhubarb, but with the leftovers, I really wanted to use it in something a little more unexpected.

And that is how this rhubarb ice cream came into existence. This no churn strawberry rhubarb crumble ice cream, to be exact.

Three Reasons To Make This Strawberry Rhubarb Ice Cream For Summer:

No churn: As much as I love my ice cream maker (because it makes creamy strawberry ice cream like this), a no churn ice cream recipe just can’t be beat. It makes the simplest, creamiest ice cream.
Strawberry Rhubarb Sauce: Strawberry and rhubarb get cooked down into a sweet jam (or compote or sauce—call it whatever you want 😂). The strawberry rhubarb sauce gets swirled into the vanilla ice cream base.
- Pro tip: use any leftover of the strawberry rhubarb sauce on top of pancakes, waffles, or put it on top of vanilla ice cream.
Crumble: Don’t skip the oat crumble! It’s super easy to make and it gives the ice cream so much texture.

My other favorite strawberry rhubarb recipes to make after this ice cream: strawberry rhubarb crisp, strawberry rhubarb crumb bars, and strawberry rhubarb pie.

Ingredients:

Fresh Rhubarb
Fresh Strawberries
Granulated Sugar
Water
Cornstarch
Heavy Whipping Cream
Powdered Sugar
Vanilla Extract
Salt
Sweetened Condensed Milk
Unsalted Butter
Rolled Oats
Brown Sugar
Cinnamon

How To Make This Rhubarb Strawberry Ice Cream:

Strawberry Rhubarb Sauce: In a medium saucepan over medium heat, cook strawberries, rhubarb, sugar, cornstarch, and water until the sauce is boiling. Then reduce to a simmer and continue to cook until it has thickened (about 5-8 minutes or so). Set aside and let cool completely. You can also refrigerate it to speed up the process.

Pro Tip: Once it cools 5 minutes or so, I pour it onto a small saucepan and spread it in an even layer and then refrigerate it. It makes it chill quicker because it’s in a thin layer.

Crumble: In a small pan over medium heat, let butter, oats, brown sugar, and cinnamon toast together until the butter and sugar have caramelized. Pour the crumble out into parchment paper and let it cool.

Ice Cream: Whip heavy cream with either a hand mixer or stand mixer until soft peaks form. Add in powdered sugar, vanilla extract, and salt. Continue to whip until stiff peaks form. Next, pour in the sweetened condensed milk. Fold the mixture gently until the condensed milk is fully incorporated. Lastly, break apart the crumble into smaller pieces and mix into the ice cream.

Assembly: Pour half of the ice cream mixture in your storage container (I used a large 9×5 loaf pan). Dollop with tablespoons of the strawberry rhubarb jam. Use a knife to swirl the jam into the ice cream. Repeat. Cover with plastic wrap and freeze at least 8 hours.

Storage Tips:

Obviously, it’s ice cream so it must be frozen. So you can freeze it in an airtight container, an ice cream container, or use a loaf pan, like I did.

Other Ice Cream Recipes With Sweetened Condensed Milk:

Other Fav Ice Cream Recipes:

Final Tips and Tricks

Strawberry Rhubarb Sauce: The sauce is ready once the rhubarb ands strawberries have softened and the sauce itself has thickened. If you have leftover sauce, you can store it in the fridge and use it on top of store bought ice cream, as a cake filling, on biscuits, or on top of waffles and pancakes.
Sweetened Condensed Milk: Making ice cream with sweetened condensed milk is so easy, and it’s what helps make the no churn ice cream so creamy. You really want to be gentle as you fold the condensed milk into the heavy cream so you don’t deflate the cream too much.
Oat Crumble: You melt the butter and then add the remaining ingredients. You want to keep an eye on this, because it can burn easily. So once the oats have toasted and the brown sugar and butter have caramelized, remove from the heat and pour the mixture onto parchment paper.
Recipe Timing: While this is a really easy strawberry rhubarb ice cream, the steps do require time for them to cool before they get put into the ice cream, so the recipe prep time reflects that cooling time.