Strawberry Rhubarb ice cream is a distinctive and utterly delicious summer treat. Beyond its appealing pink hue, the combination of roasted strawberries and tangy rhubarb creates a bright, balanced flavor. Added graham cracker crumbs give each bite a satisfying crunchy contrast to the creamy texture.
This recipe layers oven-roasted strawberries and rhubarb with whipped cream and cream cheese, then alternates with graham cracker crumbles to create a frozen dessert that tastes like a scoopable strawberry-rhubarb cheesecake. It requires no ice cream machine, contains no eggs, and can be made ahead and stored in the freezer.
Why you’ll love this recipe
If you’re searching for easy rhubarb recipes, this frozen dessert is a great choice because:
- It’s simple to prepare and requires minimal active time.
- The roasted fruit deepens the flavor while keeping a fresh, bright finish.
- Layers of cream and graham cracker crumbles create a pleasing texture contrast.
- No ice cream maker or eggs are needed.
- The color and presentation are attractive for family gatherings or summer parties.
Ingredients breakdown
- Fresh strawberries: The primary fruit providing sweetness and color. Fresh is preferred, but frozen works if fresh are unavailable.
- Rhubarb stalks: Adds citrusy tartness that balances the strawberries. Use fresh when possible; frozen is acceptable.
- Orange zest: Brightens the fruit mixture with citrus aroma and subtle bitterness from the peel.
- Granulated sugar: Sweetens the fruit and the whipped cream base.
- Heavy cream: Whipped to medium peaks to build a light, creamy base for the ice cream.
- Cream cheese: Adds tang and a cheesecake-like richness to the frozen mixture.
- Graham cracker crumbles: Provide crunchy texture and a familiar cheesecake crust flavor.
See the recipe card below for exact quantities and full instructions.
How to make the strawberry rhubarb ice cream
Start by combining chopped rhubarb, quartered strawberries, a couple of tablespoons of sugar, orange zest, and a pinch of salt in a mixing bowl.
Transfer the fruit mixture to a roasting pan and bake at 400°F (about 200°C) until the fruit is tender and juicy, about 10–15 minutes. Allow it to cool slightly.
Roughly mash the cooled fruit, leaving some chunky pieces for texture. Reserve about 1/4 cup of the mixture to use as a topping and swirl.
Gently fold the fruit into the whipped cream mixture in small amounts to maintain air and lightness.
In a large bowl, whisk heavy whipping cream, the remaining sugar, and softened cream cheese until soft-to-medium peaks form. Be careful not to overbeat.
Assemble the ice cream by layering the cream mixture and graham cracker crumbles in a freezer-safe container. Repeat layers, swirl in the reserved fruit, top with more crumbles, cover tightly, and freeze until firm—about 4 hours or overnight.
Serve by scooping into bowls or cones and drizzle with the strained strawberry-rhubarb sauce, finishing with extra graham crumbs for crunch.
Substitutions and variations
- Swap granulated sugar for sweetened condensed milk to change the sweetness and texture.
- Use mascarpone or thick Greek yogurt (drained of excess liquid) instead of or alongside cream cheese for a different tang and creaminess.
- Combine sour cream with heavy cream for a richer mouthfeel.
- Top with fruit compote, rhubarb jam, or candied rhubarb for extra flavor.
- Try other red fruits—raspberries, cherries, or red grapes—for a similar pink hue and fruity profile.
- Swap graham crackers for Biscoff, vanilla wafers, or coconut cookies to vary the crust flavor.
Equipment
Useful tools for this no-churn ice cream:
- Sheet pan or roasting dish
- Hand mixer, stand mixer, or sturdy whisk
- Freezer-safe container with lid or a 9x5x3-inch loaf pan
- Ice cream scoop and bowls for serving
Storage
Store the strawberry rhubarb ice cream in a sealed, freezer-safe container. For best texture and minimal ice crystals, consume within two weeks; it will keep safely up to four weeks.
What to make with rhubarb
Rhubarb’s tart, citrus-like flavor makes it versatile: jams, compotes, pies, candied rhubarb, syrups, and cocktails all showcase the stalk’s bright profile. It pairs especially well with strawberries, citrus, and rich dairy elements like cream cheese.
Top tips for success
- Add graham cracker crumbs between layers rather than mixing them into the cream so they stay crisp longer.
- Fold the fruit into the whipped cream in portions to preserve air and lightness.
- Remove the container from the freezer 3–5 minutes before scooping to make serving easier.
- Press plastic wrap directly onto the surface of the ice cream before sealing to reduce freezer burn and ice crystal formation.
FAQ
Frequently Asked Questions
Is an ice cream maker required? No — this is a no-churn recipe that relies on whipped cream and cream cheese for structure.
Can I use frozen fruit? Yes, frozen strawberries and rhubarb will work; thaw and drain excess liquid if needed.
How long to freeze? Freeze at least 4 hours or overnight for best texture.
This frozen strawberry rhubarb dessert is a refreshing, easy way to enjoy summer fruit with the cozy flavors of cheesecake. If you prepare it, keep notes on any ingredient swaps that worked well for your taste.
📖 Recipe
Strawberry Rhubarb Ice Cream
This no-churn ice cream layers oven-roasted strawberries and rhubarb with whipped cream and cream cheese, plus graham cracker crumbs for texture — a scoopable strawberry-rhubarb cheesecake.
Ingredients
- 2 cups fresh strawberries, hulled and quartered
- 2 rhubarb stalks, chopped about 2 inches thick
- Zest of 1 medium orange
- 1 cup + 2 tablespoons granulated sugar, divided
- 2 cups heavy whipping cream
- 2 oz cream cheese (use more if you prefer)
- 5 graham cracker sticks, roughly crumbled (about 1/2 cup)
Instructions
- Preheat oven to 400°F (200°C).
- Combine rhubarb, strawberries, 2 tablespoons sugar, orange zest, and a pinch of salt in a large bowl.
- Transfer to an 8×10-inch roasting pan and bake 10–15 minutes, until soft. Cool slightly.
- Roughly mash the fruit mixture, leaving some chunks. Reserve about 1/4 cup for topping.
- Whisk heavy cream, remaining sugar, and softened cream cheese until medium peaks form.
- Fold the mashed fruit into the whipped cream in small additions until combined.
- Layer about 1/2 cup of the cream mixture in a loaf pan, sprinkle graham crumbles, repeat, and finish with a spoonful of reserved fruit swirled on top. Cover tightly.
- Freeze 4 hours or overnight. Before serving, strain any remaining fruit mixture to make a sauce, if desired.
- Scoop and serve topped with the strained sauce and extra graham crumbs.
Notes
Store in a sealed freezer-safe container. Best eaten within two weeks for peak texture; can be stored up to four weeks.
Nutrition (approximate per serving)
Calories: 475 kcal | Carbohydrates: 77.9 g | Protein: 2.7 g | Fat: 19.6 g | Sugar: 69.3 g | Fiber: 2.1 g | Cholesterol: 65 mg | Sodium: 96 mg