The other day I was preparing a gluten-free strawberry rhubarb crumble for my clients, and I got to thinking about what else I could create with this magical duo besides the standard baked confections we are all used to seeing.

Well, whenever I think of pies, crisps and crumbles my mind automatically wanders to its perfect partner: ice cream!

I don’t know why it had never occurred to me to take the fruit filling and swirl it into vanilla ice cream, but I sure am glad that the inspiration finally struck.

This strawberry rhubarb ice cream is a heavenly marriage of sweet, creamy vanilla custard mingled with bright, fresh early summer fruit. A wonderful refreshing frozen dessert to usher in the warmer days of Spring!

DO I NEED AN ICE CREAM MAKER TO MAKE THIS STRAWBERRY RHUBARB SWIRL ICE CREAM?

Yes, this is a churned ice cream recipe. 

How to get the perfect swirl into an ice cream base: 

First, line a loaf pan or other ice cream container with a layer parchment paper.  Layer half of the vanilla ice cream in the bottom of the pan.

Spoon your CHILLED strawberry rhubarb swirl over the vanilla ice cream, then top evenly with the remaining ice cream.

Take a spatula and swirl it around through the ice cream. In some areas, scoop up from the bottom. You do not want to mix it, just move your spatula through it gently, kind of turning it over ever so gently.

Of course, if you end up mixing it a tiny bit too much that’s also ok! It’s still delicious !

Tips: 

• I highly recommend using the highest quality of pure vanilla that you can find. The better the vanilla you use, the deeper the vanilla flavor in your ice cream.
• You can use frozen rhubarb and strawberries if they are not in season.
• Always make sure to store your ice cream in the back of your freezer where the temperature is most stable. That way you can prevent ice crystals from forming. 

For more summer desserts, make sure you check out:

• Coconut Milk Panna Cotta, 
• Blackberry Ice Cream Soda 
• Vegan Pavlova recipe.

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If you make this Strawberry Rhubarb Swirl Ice Cream recipe, don’t forget to share it using the hashtag #LePetitEats!

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Strawberry Rhubarb Swirl Ice Cream

This easy homemade Strawberry Rhubarb Swirl Ice Cream made in the ice cream maker offers the best balance of sweet, tart, and tangy flavor. The perfect spring dessert. 

Course Dessert

Cuisine American

Keyword dessert, ice cream, strawberry recipe

Prep Time 30 minutes

Cook Time 15 minutes

freezing time 6 hours

Servings 1 quart

Calories 210 kcal

Author Denisse

Ingredients

• 1 1/2 cups strawberries hulled and sliced
• 1 cup rhubarb sliced
• 1 cup sugar divided
• 5 egg yolks
• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 1 vanilla bean split
• 1 tsp vanilla extract

Instructions

1. Bring strawberries, rhubarb and 1/4 cup of sugar to a boil over medium heat in a small saucepan, stirring occasionally. Simmer for about 5 minutes or until fruit is cooked through. Remove from heat and set aside to cool.
2. Whisk egg yolks and remaining 3/4 cup of sugar in a bowl until mixture is thick and pale yellow.
3. Add milk, vanilla seeds and vanilla pod to a saucepan and bring to a low simmer (do not boil). When small bubbles appear around the edges of the pan remove from heat and discard vanilla pod (or reserve for another use!).
4. Very slowly and gradually add the warm milk into the egg mixture, whisking constantly. Return combined egg mixture to the pan and heat custard over medium-low heat to 160 degrees (custard should coat the back of a wooden spoon). Remove from heat.
5. Add heavy cream and vanilla to the saucepan and stir to combine. Pour entire mixture through a fine mesh strainer into a clean bowl. Chill, covered, for at least 30 minutes or until mixture has cooled completely, then freeze in an ice cream maker.
6. To add the strawberry-rhubarb swirl, alternate layers of ice cream and cooled fruit mixture into the ice cream storage container. Store in freezer until ready to serve.