Go Back
–+ servings
two scoops of strawberry rhubarb ice cream in a gold loaf cake pan.
Print Recipe

Strawberry Rhubarb Ice Cream

This no churn strawberry rhubarb crumble ice cream is rich vanilla ice cream with swirls of homemade strawberry rhubarb jam and a crunchy oat crumble.
Prep Time1 hour
Chill Time8 hours
Total Time9 hours
Course: Dessert
Cuisine: American
Keyword: Strawberry Rhubarb Crumble Ice Cream
Servings: 6 cups
Author: Michelle

Ingredients

Strawberry Rhubarb Sauce

  • 3/4 cups fresh rhubarb, chopped into 1/8”-1/4” pieces
  • 3/4 cups fresh strawberries, sliced
  • 1/3 cup granulated sugar
  • 1/3 cup water
  • 1/2 Tbsp cornstarch

Oat Crumble

  • 3 Tbsp unsalted butter
  • 2/3 cups rolled oats
  • 3 Tbsp brown sugar
  • 1/2 tsp ground cinnamon

Ice Cream Base:

  • 2 cups heavy whipping cream
  • 1/3 cup powdered sugar
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 14 oz sweetened condensed milk

Instructions

Strawberry Rhubarb Sauce:

  • In a medium saucepan, mix strawberries, rhubarb, and sugar together.
  • In a separate bowl, whisk together cornstarch and water, and then add to the strawberry rhubarb mixture.
  • On medium heat, stir the sauce occasionally, until the mixture comes to a boil. Reduce the heat to a simmer, and allow it to continue to cook until the sauce has thickened and the strawberries and rhubarb have softened.
  • Remove from heat and allow to cool completely.*

Oat Crumble:

  • In a small saucepan over medium heat, melt the butter.
  • Once the butter has melted, add in the oats, brown sugar, and cinnamon.
  • Stirring constantly, allow the mixture to cook until the oats have toasted and the brown sugar and butter have caramelized, about 1-2 minutes.
  • Pour the crumble onto parchment paper, and spread into an even layer. Allow to cool completely.

Ice Cream Base:

  • In a large bowl with a hand mixer (or in the bowl of a stand mixer), whip heavy whipping cream until soft peaks form. Add in the powdered sugar, salt, and vanilla extract. Continue to whip until stiff peaks form.
  • Pour in the sweetened condensed milk and gently fold the condensed milk into the whipped cream, until it is fully incorporated.
  • Next, break up the cooled crumble into smaller pieces and pour into the ice cream mixture. Mix gently until combined.
  • Assembly:
  • In a 9x5 loaf cake pan, pour in half of the ice cream and spread in an even layer.
  • Dollop tablespoons of the strawberry rhubarb sauce (about half of the sauce) over the top of the ice cream. Use a knife to swirl the strawberry rhubarb jam into the ice cream.
  • Then, pour the remaining ice cream on top and dollop the remaining sauce on top. Swirl the sauce into the ice cream mixture.
  • Cover with plastic wrap and freeze for 8 hours.

Notes

*You can refrigerate the sauce to speed up the chill process. If you’re in a hurry, you can also pour the sauce onto a small sheet pan and spread in an even layer. The thin layer of jam will chill very quickly.
**The prep time includes the time it takes for the sauce and crumble to cool. You can make both of these in advance and make the ice cream later.