Strawberry Rhubarb Ice Cream with Oat Crumble Swirl Recipe

Introduction

Strawberry Rhubarb Ice Cream combines the bright, tangy flavors of fresh fruit with creamy, luscious ice cream and a crunchy oat crumble. This no-churn recipe is perfect for a refreshing summer treat that’s bursting with texture and taste.

Ingredients

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

1. Step 1: To make the strawberry rhubarb sauce, combine the strawberries, rhubarb, and granulated sugar in a medium saucepan.
2. Step 2: In a small bowl, whisk cornstarch and water together until smooth, then stir this mixture into the fruit.
3. Step 3: Heat over medium, stirring occasionally until it boils. Lower the heat and simmer until the sauce thickens and the fruit softens. Remove from heat and let cool completely.
4. Step 4: For the oat crumble, melt butter in a small saucepan over medium heat. Add oats, brown sugar, and cinnamon, stirring constantly for 1–2 minutes until the oats toast and sugar caramelizes.
5. Step 5: Spread the crumble evenly on parchment paper to cool completely.
6. Step 6: Whip heavy cream in a large bowl using a hand mixer or stand mixer until soft peaks form. Add powdered sugar, salt, and vanilla extract, then continue whipping until stiff peaks form.
7. Step 7: Gently fold the sweetened condensed milk into the whipped cream until fully incorporated.
8. Step 8: Break the cooled crumble into small pieces and fold into the ice cream base.
9. Step 9: In a 9×5 loaf pan, spread half the ice cream mixture evenly. Dollop half the strawberry rhubarb sauce over it and swirl gently with a knife.
10. Step 10: Pour the remaining ice cream on top, then add the rest of the sauce and swirl again.
11. Step 11: Cover with plastic wrap and freeze for at least 8 hours before serving.

Tips & Variations

• For extra fruit flavor, add a splash of lemon juice to the strawberry rhubarb sauce while cooking.
• Use gluten-free oats if you need a gluten-free version of the crumble.
• Try swapping brown sugar for maple syrup in the crumble for a different sweetness profile.

Storage

Store the ice cream in an airtight container in the freezer for up to 1 week for the best flavor and texture. When ready to serve, let it sit at room temperature for 5 to 10 minutes to soften slightly for easier scooping. Avoid refreezing once thawed to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ice cream without an ice cream maker?

Yes, this recipe is designed as a no-churn ice cream, using whipped cream and sweetened condensed milk to achieve a creamy texture without the need for an ice cream maker.

Can I substitute frozen fruit for fresh in the sauce?

Frozen fruit can be used if fresh is unavailable, but be sure to thaw and drain excess liquid first to avoid making the sauce too watery.

Strawberry Rhubarb Ice Cream with Oat Crumble Swirl Recipe

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★★★★★

4.9 from 52 reviews

• Author: Lila
• Total Time: 9 hours 40 minutes
• Yield: 6 servings 1x

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Description

This Strawberry Rhubarb Ice Cream recipe combines the tartness of fresh strawberries and rhubarb with a creamy homemade ice cream base. The dessert features a delightful oat crumble for added texture and a luscious strawberry rhubarb sauce swirled throughout for bursts of fruity flavor. Perfectly creamy, fruity, and slightly tangy, this no-churn ice cream is a refreshing treat ideal for warm days.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Prepare the Strawberry Rhubarb Sauce: In a medium saucepan, combine the strawberries, rhubarb, and granulated sugar. In a small bowl, whisk together the cornstarch and water until smooth, then add this mixture to the saucepan. Cook over medium heat, stirring occasionally until the mixture comes to a boil. Reduce the heat to low and simmer until the sauce thickens and the fruit softens. Remove from heat and allow to cool completely.
2. Make the Oat Crumble: In a small saucepan over medium heat, melt the butter. Once melted, add the rolled oats, brown sugar, and ground cinnamon. Stir constantly while cooking for 1 to 2 minutes until the oats are toasted and the butter and sugar mixture caramelizes. Transfer the oat crumble onto parchment paper, spreading it out evenly, and allow it to cool completely.
3. Prepare the Ice Cream Base: In a large bowl, whip the heavy whipping cream using a hand mixer or stand mixer until soft peaks form. Add the powdered sugar, salt, and vanilla extract, and continue whipping until stiff peaks form. Gently fold in the sweetened condensed milk until fully incorporated.
4. Add Oat Crumble into Base: Break the cooled oat crumble into small pieces and gently fold them into the ice cream base until evenly mixed.
5. Assemble the Ice Cream: In a 9×5 loaf pan, spread half of the ice cream mixture into an even layer. Spoon about half of the cooled strawberry rhubarb sauce in dollops over the ice cream, then use a knife to swirl the sauce throughout. Pour the remaining ice cream on top and dollop the remaining sauce, swirling it in as well.
6. Freeze: Cover the pan with plastic wrap and freeze for at least 8 hours or until firm. Remove from the freezer a few minutes before serving for easier scooping.

Notes

• Be sure to allow both the strawberry rhubarb sauce and oat crumble to cool completely before adding to the ice cream base to maintain proper texture.
• Use fresh, ripe strawberries and crisp rhubarb for the best flavor balance between sweet and tart.
• This is a no-churn ice cream—no ice cream maker is needed.
• For easier serving, allow the ice cream to sit at room temperature for 5 to 10 minutes before scooping.
• If you prefer a smoother texture, you can lightly pulse the oat crumble before folding it into the ice cream base.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: strawberry rhubarb ice cream, no churn ice cream, homemade ice cream, oat crumble, summer dessert