I’ve made it pretty clear here already that I am somewhat obsessed with that most iconic of summertime flavor combinations: strawberry+rhubarb. There’s been strawberry-rhubarb jam, strawberry rhubarb pie, and strawberry rhubarb butter. But the thing about obsessions is, you’re always feeding them. And in this case, quite literally.
After making my strawberry rhubarb butter, I started thinking about how to put it to the best use. After all, you can’t eat toast slathered with it for *every* meal. Probably.
But then I had the BEST idea ever: why not use it to make strawberry rhubarb ice cream?
After all, if you have a super-deluxe ice cream maker, why not put it to good use? Right?
The best part of making your own ice cream is being 100% sure it won’t contain anything that sets off your allergies or digestive issues. Well, that and being able to make any flavor you can dream up, of course. It’s not like you can just go to the store and buy a pint of strawberry rhubarb ice cream, unless your local specialty creamery has recently had a go at it.
I love custard-based ice cream but it often doesn’t love me back. That’s why I went with a no-cook, Philadelphia-style ice cream for this one.
I promise you won’t miss the custard base.
Tools for Making This Strawberry Rhubarb Ice Cream
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Although you can use any freezer-safe container for storing your finished ice cream, I found that the Tovolo ice cream tub (affiliate link) kept my ice cream from getting ice particles on top. If I had room in our tiny freezer I’d buy two of them for storing my homemade ice creams.
I’ve been using our Cusinart Compressor ice cream maker (affiliate link) for the past six months and highly recommend it.In less than an hour, you can make a specialty ice cream maker-quality dessert without any pre-freezing of the bowl required. This machine has earned a permanent spot on my kitchen counter.
You’ll also need a cup of my strawberry rhubarb butter on hand to make this ice cream. I suggest making the butter the day before and refrigerating overnight before using it in the ice cream. As an alternative, consider making some freezer jam to keep on hand for this.
P.S. Today’s my birthday so it seemed like the perfect day for sharing this sweet treat with all of you. Enjoy!
Strawberry Rhubarb Ice Cream
- 1 cup strawberry rhubarb butter See my recipe here: https://erikasglutenfreekitchen.com/recipe/strawberry-rhubarb-butter/
- 2 cups heavy cream
- 1/2 cup sweetened, condensed milk
- 1/2 cup sugar Optional. If you like your ice cream less sweet, OK to omit.
- 2 tsp sea salt or coarse kosher salt
- 1 TBSP red wine vingar
- Place all ingredients into a large bowl. Stir until combined and sugar (if using) is dissolved.
- Pour mixture into your ice cream maker. Churn for 45-50 minutes or until set.
- Store in an air-tight freezer container.