Strawberry Rhubarb Ice-Cream Cake

It’s summer and now that I have discovered no churn ice cream, it’s time to get creative!

One of my favourite summer combinations is strawberry and rhubarb. I love the tartness the rhubarb gives to the sweet strawberries. For this recipe, I made a strawberry rhubarb sauce and then swirled it into homemade vanilla ice cream. Alternately, you can melt some store-bought ice cream, swirl in the sauce and refreeze in cake form. Both work well.

For the crust I used Oreo crumbs because I love how they taste, especially with ice cream, but you can use graham cracker crumbs if you wish.

Grab all the components to make this ice cream cake, because this cake is gorgeous and worth gossiping about!

Strawberry Rhubarb Ice Cream Cake

Yield: 8-10 servings

INGREDIENTS:
Strawberry Rhubarb Sauce
2 cups fresh strawberries, cut into pieces
1 cup rhubarb, roasted and cut
1 cup water
1 tbsp strawberry Jam
1/2 cup sugar
1 tsp red food colouring (optional)
1 tbsp corn starch, mixed with 1 tbsp water to form slurry
Oreo Crust
1 cup Oreo crumbs
3 tbsp butter, melted
No Churn Vanilla Ice Cream
2 cups whipping cream
1 can sweetened condensed milk
2 tsp vanilla

DIRECTIONS:
1. On a baking sheet, place the rhubarb in large pieces. Spray with cooking spray and bake for 30 minutes at 350 degrees. Remove from oven and slice into smaller pieces.
2. In a large saucepan, place all the ingredients for the sauce and let simmer until the fruit softens and the sauce thickens, about 15 minutes. Remove and set aside to completely cool (I make ahead of time).
3. In a small bowl, mix together Oreo crumbs and melted butter. Pour into a circular spring-form pan and pat along the bottom until even. Place in freezer.
4. Meanwhile, make the ice cream. Place the 2 cups of cold whipping cream into a stand mixer with the whisk attachment. Start to whisk the cream on medium high speed. When the cream starts to bubble and thicken, very slowly drizzle in the sweetened condensed milk until fully incorporated. Add in vanilla. Allow cream to whip until it thickens and holds shape on the whisk when removed.
5. Once the whipped cream is ready, fold in some (about 1/3) of the strawberry rhubarb sauce, leaving swirls. Pour the ice cream into the spring-form pan on top of the cookie crumbs. Take a few more spoonfuls of the sauce and swirl into the top of the ice cream cake.
6. Place in freezer overnight. Enjoy!

** Notes: You can add piped whipped cream to make it look fancy or serve with some of the leftover sauce.
** You can also achieve the same results by melting store-bought ice cream and swirling in the sauce and refreezing in the baking pan.