Homemade Rhubarb & Strawberry Crumble Ice Cream

I was on a huge rhubarb kick all spring, so I had to turn my rhubarb and strawberry jam into standout ice cream. This flavor is creamy and crunchy, tart and sweet, and so unique!

Nothing is better than homemade ice cream, especially on a hot summer day. With all of the fresh seasonal strawberries and rhubarb this season, I was determined to turn them into the perfect dessert.

The only time-consuming part of this recipe is the jam, which still takes only about an hour to complete and can be made ahead of time and stored for up to a year for future use. Both the ice cream base and crumble topping are quick and simple and can also be made ahead of time for ease.

Trust me when I say this will be your new favorite ice cream! Let's get churning!

Homemade Rhubarb & Strawberry Crumble Ice Cream

Ingredients

For the jam:

(makes 8-10 8oz jars)

• 10 cups rhubarb, cubed

• 4 cups strawberries, chopped

• 4 oz lemon juice

• 2 cups sugar

For the crumble:

• 1/3 cup brown sugar

• 1/2 cup all-purpose flour

• 1/2 tsp salt

• 1/2 tsp baking powder

• 3 tsp cinnamon

• 4 tbsp butter, softened

For the ice cream:

(makes 4 pints)

• 1 1/2 cups heavy cream

• 1 1/2 cups whole milk

• 2/3 cup cane sugar

• 2 tsp vanilla extract

• 1/8 tsp salt

Instructions

For the jam:

1. Add fruit, lemon juice, and sugar to a large pot and cook on medium-low heat until the fruit begins to soften.

2. Once boiling, turn down the heat to low and simmer for about an hour until the jam becomes thick and sticky.

3. Can into sanitized jars and seal according to jar instructions.

For the crumble:

1. Preheat oven to 325°F.

2. Mix all ingredients in a bowl until small crumbles form. Spread onto a parchment paper-lined baking sheet.

3. Bake for 10-15 minutes until golden brown and crisp.

4. Let cool, then break into bite-sized pieces.

For the ice cream:

1. Freeze the ice cream bowl 24 hours before churning.

2. In a saucepan, add cream, milk, sugar, vanilla, and salt. Over medium-low heat, warm the mixture, whisking often. Cook for about 5 minutes until all sugar dissolves and the mixture is fully warmed.

3. Remove the mixture from the heat and transfer it to a bowl. Cover and let it cool in the fridge for at least 4 hours or overnight.

4. Take the ice cream base out of the fridge and whisk to re-suspend the mixture. Turn your ice cream maker on (before pouring in the mixture so it doesn’t freeze to the sides) and pour in the ice cream base. Churn for 25-30 minutes until you reach a soft-serve consistency.

5. Assemble your pints, layering ice cream, rhubarb + strawberry jam, and crumble pieces. Place parchment paper on top to prevent freezer burn, and freeze for at least 6 hours before serving.

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This is hands-down the best ice cream I've tasted, and it is SUCH a crowd-pleaser! It's also super versatile if you want to flavor it with other jams, depending on what seasonal fruits are available.

Enjoy!!