This creamy and decadent strawberry rhubarb ice cream is filled with bright bursts of fresh summer fruit. Satisfy your sweet tooth and stay cool with this incredible dessert.

Strawberry Rhubarb pie is one of my favourites desserts of all time. My mom makes it the best. Flaky pie crust, and that perfect combination of fresh strawberries and rhubarb.

Sometimes I love to just make the filling and eat it straight out a bowl. I mean, it’s fruit so that is basically a healthy dessert, right?

I made a fresh pie filling for this recipe but you could definitely just use a jar of homemade strawberry rhubarb pie filling too.

No-Churn Strawberry-Rhubarb Ice Cream

Ingredients:

2 Cups chopped fresh (or frozen and thawed) rhubarb

3 cups chopped fresh (or frozen and thawed) strawberries

1/3 Cup Granulated Sugar

1 Can Sweetened Condensed Milk (300 mL)

2 Cups Whipping Cream (35%mf)

Directions:

Combine rhubarb, sugar and 1/4 Cup water over medium heat; bring to a boil.

Reduce heat, and simmer, stirring frequently, until rhubarb is tender, about 12 minutes. Remove from heat; let stand 10 minutes then combine with strawbrries in a blender and process until smooth.

Strain the mixture through a fine sieve over a bowl, pressing with a wooden spoon. Set aside.

Whip cream in a mixing bowl with a stand or handheld mixer until it forms stiff peaks.

Mix in the condensed milk.

Pour 1/3 of cream mixture into a metal loaf pan, then pour in 1/2 of strawberry rhubarb mixture, another 1/3 of the cream mixture, then remaining strawberry rhubarb mixture topped off with remaining cream mixture.

Run a knife through the pan then cover with aluminium foil and freeze for at least 6 hours.

No-Churn Strawberry-Rhubarb Ice Cream

Ingredients

2 Cups chopped fresh rhubarb, or frozen and thawed
3 cups chopped fresh strawberries, or frozen and thawed
1/3 Cup Granulated Sugar
1 Can Sweetened Condensed Milk, 300 mL
2 Cups Whipping Cream, 35%mf

Instructions

Combine rhubarb, sugar and 1/4 Cup water over medium heat; bring to a boil.
Reduce heat, and simmer, stirring frequently, until rhubarb is tender, about 12 minutes. Remove from heat; let stand 10 minutes then combine with strawbrries in a blender and process until smooth.
Strain the mixture through a fine sieve over a bowl, pressing with a wooden spoon. Set aside.
Whip cream in a mixing bowl with a stand or handheld mixer until it forms stiff peaks.
Mix in the condensed milk.
Pour 1/3 of cream mixture into a metal loaf pan, then pour in 1/2 of strawberry rhubarb mixture, another 1/3 of the cream mixture, then remaining strawberry rhubarb mixture topped off with remaining cream mixture.
Run a knife through the pan then cover with aluminium foil and freeze for at least 6 hours.