Creamy Rhubarb-Strawberry Dream Ice Cream
Indulge in the delightful flavors of spring with this luscious Creamy Rhubarb-Strawberry Dream Ice Cream. This no-churn recipe beautifully combines the tartness of fresh rhubarb with the sweetness of strawberries, creating a heavenly dessert that's perfect for warm weather. Using just a saucepan and a food processor, you can whip up this creamy treat without an ice cream maker. The vibrant colors and fresh flavors of this frozen dessert will impress your family and friends, making it a standout choice for gatherings or a refreshing finish to any meal. Published in Redbook, June 2007, this recipe is sure to become a cherished favorite!
N/A
Servings
N/A
Calories
5
Ingredients
Ingredients
fresh rhubarb
1 lb (tops trimmed, cut into 3/4 inch pieces)
sugar
1 cup (divided)
frozen strawberries
1 lb (no preparation needed)
fresh lemon juice
1 tablespoon (no preparation needed)
heavy cream
3/4 cup (no preparation needed)
Instructions
1
Start by preparing the rhubarb. In a large saucepan, combine the 1 lb of fresh rhubarb with 1/2 cup of sugar. Cook over medium heat, bringing the mixture to a boil while stirring constantly.
2
Once boiling, reduce the heat and let it simmer for about 6-8 minutes, until the rhubarb becomes very soft and forms a sauce.
3
Transfer the rhubarb sauce to a bowl and place it in the refrigerator to cool completely for about 2 hours.
4
In the meantime, prepare the strawberry mixture. In your food processor, combine 1 lb of frozen strawberries, the remaining 1/2 cup of sugar, and 1 tablespoon of fresh lemon juice.
5
Pulse the strawberries until finely chopped, ensuring they still maintain a frozen texture.
6
With the food processor running, gradually pour in 3/4 cup of heavy cream. Continue processing until the mixture becomes creamy yet remains frozen, scraping down the sides as needed.
7
Once combined, spoon the strawberry mixture into a large bowl. Gently fold in the chilled rhubarb sauce until you achieve a swirling effect, taking care to leave some streaks of rhubarb visible.
8
Transfer the ice cream mixture to an airtight container and freeze for about 2 hours or overnight for a firmer texture.
9
If frozen overnight, allow the ice cream to sit at room temperature for 15 minutes before scooping to achieve the perfect consistency.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Rhubarb-Strawberry Dream Ice Cream?
It is a luscious, no-churn frozen dessert that combines the tartness of fresh rhubarb with the sweetness of strawberries and heavy cream.
Do I need an ice cream maker for this recipe?
No, this is a no-churn recipe that only requires a saucepan and a food processor.
How much fresh rhubarb is required?
The recipe calls for 1 lb of fresh rhubarb with tops trimmed and cut into 3/4 inch pieces.
How many ingredients are in this ice cream?
There are 5 main ingredients: fresh rhubarb, sugar, frozen strawberries, fresh lemon juice, and heavy cream.
What type of strawberries should I use?
You should use 1 lb of frozen strawberries to ensure the mixture maintains a frozen texture during processing.
How is the sugar used in the recipe?
The 1 cup of sugar is divided: 1/2 cup is cooked with the rhubarb and 1/2 cup is processed with the strawberries.
How do I prepare the rhubarb sauce?
Cook the rhubarb and 1/2 cup sugar over medium heat, boil while stirring, then simmer for 6-8 minutes until very soft.
How long should the rhubarb sauce cool?
The rhubarb sauce needs to be refrigerated for about 2 hours to cool completely before being added to the ice cream.
What role does the food processor play?
The food processor is used to pulse the frozen strawberries and gradually incorporate the heavy cream to create a creamy, frozen base.
How much heavy cream is needed?
The recipe requires 3/4 cup of heavy cream.
When do I add the lemon juice?
Add 1 tablespoon of fresh lemon juice into the food processor with the frozen strawberries and sugar.
How do I achieve the 'dream' swirl effect?
Gently fold the chilled rhubarb sauce into the strawberry mixture, leaving visible streaks of rhubarb rather than mixing completely.
How long does the final mixture need to freeze?
Freeze the mixture in an airtight container for at least 2 hours, or overnight for a firmer texture.
Should I let the ice cream sit before serving?
Yes, if frozen overnight, let it sit at room temperature for 15 minutes to make it easier to scoop.
What was the original source of this recipe?
This recipe was published in Redbook, June 2007.
Is there any preparation needed for the frozen strawberries?
No special preparation is needed for the frozen strawberries; they go straight into the food processor.
What temperature should the rhubarb be cooked at?
The rhubarb should be cooked over medium heat.
How do I know when the rhubarb is done cooking?
It is done when it becomes very soft and forms a consistent sauce.
Can I use bottled lemon juice?
The recipe specifies fresh lemon juice for the best flavor profile.
What is the best way to store this ice cream?
Store the ice cream in an airtight container in the freezer.
What size should the rhubarb pieces be cut into?
The rhubarb should be cut into 3/4 inch pieces.
Do I add the cream all at once?
No, the heavy cream should be poured in gradually while the food processor is running.
What texture should the strawberries have after pulsing?
They should be finely chopped but still maintain their frozen texture.
Is this a good recipe for summer?
Yes, it is specifically described as a perfect frozen treat for warm weather and summer gatherings.
What should I do if the strawberry mixture isn't creamy enough?
Continue processing while scraping down the sides until the mixture becomes creamy yet remains frozen.
Does this recipe contain any fiber information?
Nutritional data such as fiber, calories, and protein are not specified in this raw recipe data.
What category does this recipe fall into?
It is categorized as a dessert, specifically an ice cream or frozen treat.
Can I substitute fresh strawberries for frozen?
The recipe relies on the frozen state of the strawberries to maintain the ice cream's consistency during processing without an ice cream maker.
How often should I stir the rhubarb while boiling?
You should stir the rhubarb constantly while bringing it to a boil.
How much total fruit is in this recipe?
The recipe uses 2 lbs of fruit in total: 1 lb of fresh rhubarb and 1 lb of frozen strawberries.