Strawberry rhubarb—because sometimes, mixing fruits just isn’t enough, right? You need that tart rhubarb to balance the sweetness of strawberries. In an ice cream cake? Even better. So here’s the deal: a buttery crust, tart rhubarb, sweet strawberries, and ice cream. Forget about baking and just freeze your way to glory. This is like the dessert equivalent of hitting the jackpot, minus the effort. Forget traditional pies or cakes; this one is elevated, frozen, and will have your taste buds doing a happy dance. And no one will judge you for eating it all at once—promise.
Strawberry Rhubarb Ice Cream Cake
A refreshing ice cream cake featuring the sweet-tart combo of strawberry and rhubarb layered with a buttery crust and creamy ice cream.
Ingredients
- 1 ½ cups crushed graham crackers
- ½ cup melted butter
- 1 cup strawberry ice cream softened
- 1 cup rhubarb compote
- 1 cup whipped cream
- ¼ cup powdered sugar
Instructions
- Combine graham crackers and melted butter, pressing the mixture into the bottom of a pie dish.
- Spread softened strawberry ice cream over the crust.
- Add a layer of rhubarb compote on top of the ice cream.
- Whip the cream and powdered sugar until stiff peaks form, then layer it on top.
- Freeze for at least 4 hours to set the cake.
- Slice and serve with a side of smug satisfaction.
Notes
Nutritional values (per serving):
- Calories: 280
- Total Fat: 16g
- Saturated Fat: 8g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 3g
Vitamins and minerals present (per serving):
- Vitamin A: 10%
- Vitamin C: 12%
- Calcium: 6%
- Iron: 3%
- Magnesium: 4%
Any additional notes/tips to enhance the flavor for the recipe
- For an extra punch, try adding a swirl of strawberry jam or fresh rhubarb slices.
- If you want a more intense flavor, add a few tablespoons of lemon zest to the whipped cream.
- Keep the ice cream slightly softened before spreading to avoid it cracking when layering.
