Best 5 Strawberry Rhubarb Ice Cream Pie Recipes

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Indulge in a delightful symphony of flavors with our tantalizing Strawberry Rhubarb Ice Cream Pie. This delectable treat combines the vibrant sweetness of strawberries, the tangy tartness of rhubarb, and the creamy richness of ice cream, all wrapped in a flaky, golden crust. Our recipe offers two irresistible variations: a classic ice cream pie and a no-churn version for those who prefer a simpler approach. Both pies boast layers of fresh strawberries and rhubarb, homemade whipped cream, and a graham cracker crust that adds a delightful crunch. Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will guide you through the process, ensuring a perfect pie every time.

Check out the recipes below so you can choose the best recipe for yourself!

STRAWBERRY-RHUBARB ICE CREAM



Strawberry-Rhubarb Ice Cream image

I made this for my daughter's birthday, and everyone at the party declared it the best ice cream they had ever tasted. I certainly appreciated their high praise. -Mary Ann Hansen, St. Cloud, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 5 cups.

Number Of Ingredients 10

2 cups diced fresh or frozen rhubarb, thawed
1-1/4 cups sugar, divided
1/2 cup water
2 tablespoons strawberry gelatin powder
1/2 teaspoon ground cinnamon
1/2 cup miniature marshmallows
1 cup whole milk
1/4 teaspoon salt
2 cups heavy whipping cream
1 teaspoon vanilla extract

Steps:

  • In a small saucepan, bring the rhubarb, 1/2 cup sugar and water to a boil. Reduce heat; cover and simmer for 10-12 minutes or until rhubarb is tender. Remove from the heat; sprinkle gelatin and cinnamon over rhubarb mixture. Let stand for 1 minute. Stir until dissolved. Cool to room temperature. Stir in marshmallows., In a large saucepan, heat the milk, salt and remaining sugar to 175°. Remove from the heat; stir in cream and vanilla. Refrigerate until chilled. Pour into cylinder of ice cream freezer; process for 10 minutes or until mixture begins to thicken. Add rhubarb mixture; freeze according to manufacturer's directions., When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

Nutrition Facts : Calories 300 calories, Fat 18g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 95mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 1g fiber), Protein 2g protein.

WINNING RHUBARB-STRAWBERRY PIE



Winning Rhubarb-Strawberry Pie image

While being raised on a farm I often ate rhubarb, so it's natural for me to use it in a pie. I prefer to use lard for the flaky pie crust and thin, red rhubarb stalks for the filling. These two little secrets helped this recipe win top honors at the 2013 Iowa State Fair. -Marianne Carlson, Jefferson, Iowa

Provided by Taste of Home

Categories     Desserts

Time 1h55m

Yield 8 servings.

Number Of Ingredients 14

1 large egg
4 to 5 tablespoons ice water, divided
3/4 teaspoon white vinegar
2-1/4 cups all-purpose flour
3/4 teaspoon salt
3/4 cup cold lard
FILLING:
1-1/4 cups sugar
6 tablespoons quick-cooking tapioca
3 cups sliced fresh or frozen rhubarb, thawed
3 cups halved fresh strawberries
3 tablespoons butter
1 tablespoon 2% milk
Coarse sugar

Steps:

  • In a small bowl, whisk egg, 4 tablespoons ice water and vinegar until blended. In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add egg mixture, tossing with a fork, until dough holds together when pressed. If mixture is too dry, slowly add additional ice water, a teaspoon at a time, just until mixture comes together., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 400°. In a large bowl, mix sugar and tapioca. Add rhubarb and strawberries; toss to coat evenly. Let stand 15 minutes., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim., Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush milk over pastry; sprinkle with coarse sugar. Place pie on a baking sheet; bake 20 minutes., Reduce oven setting to 350°. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cool pie on a wire rack.

Nutrition Facts : Calories 531 calories, Fat 25g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 269mg sodium, Carbohydrate 73g carbohydrate (35g sugars, Fiber 3g fiber), Protein 5g protein.

STRAWBERRY RHUBARB CREAM PIE



Strawberry Rhubarb Cream Pie image

To me, nothing says Spring like fresh strawberries and rhubarb. This wonderful pie is a new family favorite that tastes like jam with a creamy custard all baked into a pie crust with a crunchy crumb topping. So good it will make your eyes roll back into your head!

Provided by Teresa Jacobson

Categories     Fruit Desserts

Time 1h40m

Number Of Ingredients 16

1 prepared pie crust (store bought or make your own)
PIE FILLING:
16 oz strawberries, fresh with stems removed & sliced thin
1 c diced fresh rhubarb
1 c sugar
1/3 c flour
2 large eggs, room temp
1/2 c reduced fat sour cream or plain yogurt
1/2 tsp vanilla extract
CRUMB TOPPING:
2 1/2 Tbsp brown sugar
2 Tbsp sugar
1/2 tsp ground cinnamon
pinch freshly grated nutmeg
1/4 c butter, melted
1/2 c + 2 1/2 t. flour

Steps:

  • 1. Preheat oven to 350 degrees F. Place preferred pie crust into pie pan and crimp edges as desired.
  • 2. Place a layer of strawberries in bottom of crust, then sprinkle half the rhubarb over strawberries. Repeat until all fruit is in crust.
  • 3. In a bowl, combine sugar and flour very well. Add eggs,sour cream and vanilla and blend well with mixer on medium speed for 2 minutes. Pour evenly over the fruit in pie crust.
  • 4. In a separate bowl, combine brown sugar, sugar, cinnamon, and nutmeg. Pour in melted butter and combine well. Add in flour and stir well. Mixture should clump together well. Crumble evenly over pie mixture.
  • 5. If desired, brush pie crust edges with an egg wash. Bake at 350 degrees F. for 1 hour and 10 minutes.
  • 6. Cool completely on a wire rack for AT LEAST 4 hours. >>>Pie needs at least 4 hours for the cream to set up

STRAWBERRY RHUBARB CUSTARD PIE



Strawberry Rhubarb Custard Pie image

One of the most delicious and easiest pie recipes I know. I got this wonderful recipe from my mother Pauline, who I believe got it from my Aunt Angela. I love all their pies, but this might be my favorite.

Provided by Chef John

Categories     Desserts     Pies     Fruit Pie Recipes     Strawberry Pie Recipes

Time 2h20m

Yield 8

Number Of Ingredients 11

1 (9 inch) unbaked pie crust (see footnote for recipe link)
3 cups rhubarb, sliced 1/4-inch thick
1 cup fresh strawberries, quartered
3 large eggs
1 ½ cups white sugar
3 tablespoons milk
3 tablespoons all-purpose flour
¼ teaspoon freshly grated nutmeg
1 tablespoon butter, diced
2 tablespoons strawberry jam
¼ teaspoon water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place rolled-out pie crust in a 9-inch pie plate and set on a baking sheet lined with parchment paper or a silicone baking mat.
  • Combine rhubarb and strawberries in a bowl; transfer to the pie crust, distributing evenly.
  • Whisk eggs, sugar, milk, flour, and nutmeg together in a medium bowl. Slowly pour filling over rhubarb mixture until it just reaches the top edge of the crust. Scatter diced butter evenly over the top of the filling. Lightly tap and shake the baking sheet to remove any air bubbles.
  • Transfer pie to the preheated oven and bake, turning halfway through, until rhubarb is tender and custard is set, about 1 hour.
  • Mix strawberry jam and water in a small bowl; heat in the microwave until warm, about 15 seconds. Glaze the top of the pie with the jam mixture and let cool. Refrigerate until ready to serve.

Nutrition Facts : Calories 341.9 calories, Carbohydrate 57.4 g, Cholesterol 74 mg, Fat 11.1 g, Fiber 2.2 g, Protein 4.8 g, SaturatedFat 3.5 g, Sodium 159.4 mg, Sugar 41.8 g

RHUBARB AND STRAWBERRY ICE CREAM



Rhubarb and Strawberry Ice Cream image

Milk and heavy cream form the base for this egg-free ice cream recipe, while rhubarb and strawberries work in tandem for a delectable late-spring dessert. Kirsch, a sour cherry liqueur, enhances the tart, fruity flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 quart

Number Of Ingredients 7

1 pound trimmed rhubarb, cut into 1/2-inch pieces (about 3 1/2 cups)
3/4 cup plus 2 tablespoons sugar
2 tablespoons water
8 ounces ripe strawberries
1 cup heavy cream
1/2 cup milk
2 tablespoons kirsch

Steps:

  • Place rhubarb, 1/2 cup sugar, and the water in a saucepan over medium heat. Bring to a boil; reduce heat to medium-low; let simmer, stirring frequently, until rhubarb is very tender and beginning to fall apart, about 12 minutes. Remove from heat; transfer to a bowl; set aside.
  • Place strawberries in the bowl of a food processor; puree. Strain through a fine sieve or chinois into a bowl; set aside.
  • Scald cream and milk in a saucepan over medium heat. Do not let boil. Remove from heat, add remaining 6 tablespoons sugar, and stir until sugar is dissolved. Allow mixture to cool to room temperature.
  • In a medium bowl, combine cooked rhubarb, strawberry puree, cream mixture, and kirsch. Cover with plastic wrap, and chill at least 2 hours or overnight. Freeze in an ice-cream maker according to the manufacturer's instructions.

Tips:

  • For the best flavor, use fresh strawberries and rhubarb. If you can't find fresh rhubarb, you can use frozen rhubarb, but be sure to thaw it before using.
  • To make sure the pie crust is flaky, use cold butter and ice water.
  • Be careful not to overmix the pie dough. Overmixing will make the dough tough.
  • When baking the pie, use a pie shield or foil to prevent the edges of the crust from burning.
  • Let the pie cool completely before serving. This will allow the filling to set and the flavors to meld.

Conclusion:

Strawberry rhubarb ice cream pie is a delicious and refreshing dessert that is perfect for summer. With its creamy ice cream filling, tart strawberry rhubarb filling, and flaky pie crust, this pie is sure to be a hit with everyone who tries it.

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