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.

Ingredients

Scale

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

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.
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.
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.
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.
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.
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