This strawberry rhubarb swirl ice cream is the perfect way to cool off this summer! Luxurious strawberry rhubarb sauce is swirled into creamy vanilla ice cream to create this crowd-pleasing dessert. If you make this ice cream, be prepared for it to disappear quickly—it always does in my house!

Strawberry Rhubarb Swirl Ice Cream

Rhubarb’s distinct flavor paired with strawberries is a long-standing combination. There’s a reason this combination is so popular – it’s delicious! The sweetness of strawberries perfectly complements the tartness of rhubarb. This ice cream recipe is nostalgic of a traditional strawberry rhubarb pie topped with a big scoop of vanilla ice cream, just without the crust!

Not a rhubarb fan? Additional strawberries can be substituted for rhubarb to make your own strawberry swirl ice cream. Keep in mind that this adjustment will increase the carb count for each serving.

For the ideal creamy texture, this ice cream is best served after 3-4 hours in the freezer. To keep the ice cream as smooth as possible, I recommend stirring the ice cream every 30 minutes or so for the first 2 hours. If you leave the ice cream in the freezer for an extended period, allow the ice cream to sit in room temperature for 15 minutes to soften. Since almond milk is used to keep down the carbs, it doesn’t remain as soft as traditional ice cream when kept in the freezer for a long time.

This strawberry rhubarb swirl ice cream is a favorite of both kids and adults alike! It’s the ideal summer treat to make any occasion special.

Yields 6 servings of Strawberry Rhubarb Swirl Ice Cream

The Preparation

Strawberry Rhubarb Sauce:

Ice Cream:

*The stevia erythritol blend we use in this recipe is twice as sweet as sugar. One teaspoon of the blend is as sweet as two teaspoons of sugar. If using a different sugar-free sweetener, adjust amount accordingly.

The Execution

For the strawberry rhubarb sauce:

1. In a medium saucepan, combine the sweetener and xanthan gum.

Strawberry Rhubarb Swirl Ice Cream

2. Gradually whisk in water and lemon juice until combined.

Strawberry Rhubarb Swirl Ice Cream

3. Add strawberries and rhubarb and bring saucepan to medium heat, stirring frequently.

Strawberry Rhubarb Swirl Ice Cream

4. Heat mixture until the rhubarb softens (about 4-6 minutes) and then remove from heat. Let sauce cool to room temperature before adding to the ice cream.

Strawberry Rhubarb Swirl Ice Cream

For the ice cream:

5. In a large bowl, combine heavy whipping cream, vanilla, and sweetener.

Strawberry Rhubarb Swirl Ice Cream

6. Using an electric mixer, whip the mixture until stiff peaks form.

Strawberry Rhubarb Swirl Ice Cream

7. Gradually add the almond milk, blending between each addition. Beat mixture until it re-thickens slightly.

Strawberry Rhubarb Swirl Ice Cream

8. Transfer mixture to ice cream machine and freeze per manufacturer’s instructions.

Strawberry Rhubarb Swirl Ice Cream

9. Once the mixture has reached the creamy texture of ice cream, transfer it to a freezer-safe container. Add the strawberry rhubarb sauce and swirl together with a spoon. Cool in freezer for 2-3 hours before serving, stirring at 30 minute increments.

Strawberry Rhubarb Swirl Ice Cream

This makes a total of 6 servings of Strawberry Rhubarb Swirl Ice Cream. Each serving comes out to be 285 Calories, 29.1g Fats, 3.62g Net Carbs, and 2.64g Protein.

Strawberry Rhubarb Swirl Ice Cream Calories Fats(g) Carbs(g) Fiber(g) Net Carbs(g) Protein(g)
½ cup + 2 tbsp. granulated stevia/erythritol blend 0 0 0 0 0 0
½ teaspoon xanthan gum 0 0 1 1 0 0
1 teaspoon lemon juice 1 0.01 0.34 0 0.34 0.02
½ cup (83 g) sliced strawberries 27 0.25 6.37 1.7 4.67 0.56
½ cup diced rhubarb 13 0.12 2.77 1.1 1.67 0.55
16 ounces heavy whipping cream 1621 172.03 13.06 0 13.06 13.54
½ tablespoon vanilla extract 19 0 0.82 0 0.82 0
¾ cup unsweetened almond milk 29 2.16 1.14 0 1.14 1.16
Totals 1710 174.57 25.5 3.8 21.7 15.83
Per Serving(/6) 285 29.1 4.25 0.63 3.62 2.64

Strawberry Rhubarb Swirl Ice Cream

*The stevia erythritol blend we use in this recipe is twice as sweet as sugar. One teaspoon of the blend is as sweet as two teaspoons of sugar. If using a different sugar-free sweetener, adjust amount accordingly.

This makes a total of 6 servings of Strawberry Rhubarb Swirl Ice Cream. Each serving comes out to be 285 Calories, 29.1g Fats, 3.62g Net Carbs, and 2.64g Protein.

The Preparation

The Execution

    For the strawberry rhubarb sauce:

  1. In a medium saucepan, combine the sweetener and xanthan gum.
  2. Gradually whisk in water and lemon juice until combined.
  3. Add strawberries and rhubarb and bring saucepan to medium heat, stirring frequently.
  4. Heat mixture until the rhubarb softens (about 4-6 minutes) and then remove from heat. Let sauce cool to room temperature before adding to the ice cream.
  5. For the ice cream:

  6. In a large bowl, combine heavy whipping cream, vanilla, and sweetener.
  7. Using an electric mixer, whip the mixture until stiff peaks form.
  8. Gradually add the almond milk, blending between each addition. Beat mixture until it re-thickens slightly.
  9. Transfer mixture to ice cream machine and freeze per manufacturer’s instructions.
  10. Once the mixture has reached the creamy texture of ice cream, transfer it to a freezer-safe container. Add the strawberry rhubarb sauce and swirl together with a spoon. Cool in freezer for 2-3 hours before serving, stirring at 30 minute increments.

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