Strawberry-Rhubarb Ice Cream Pie
A delightful frozen dessert combining creamy vanilla ice cream with sweet strawberries and tangy rhubarb, perfect for summer gatherings and fruit lovers seeking a refreshing treat.
Ingredients
Instructions
- Spoon softened ice cream into the graham cracker crust and freeze.
- Meanwhile, in a saucepan over medium heat, cook rhubarb and sugar, stirring occasionally, until the sugar dissolves and the mixture boils.
- Combine cornstarch and water; stir into the saucepan.
- Cook until thickened, stirring constantly, about 2 minutes.
- Remove from heat and let cool.
- Fold in frozen sliced strawberries and chill the mixture.
- Spread the fruit mixture over the ice cream in the crust.
- Let stand 10 minutes at room temperature before cutting and serving.
Tips & Substitutions
To achieve the best texture, ensure the ice cream is softened but not melted before spooning it into the crust. If rhubarb is not in season, frozen rhubarb works well and saves prep time. For a twist, consider adding a hint of vanilla extract to the fruit mixture. Serves as a delightful dessert alongside Easy No Bake Cheesecake for a summer gathering.
Serving Suggestions
This pie is perfect on its own, but you can elevate it with a dollop of whipped cream or a sprinkle of fresh mint for a pop of color. Pair it with a refreshing drink like lemonade or iced tea. It also pairs beautifully with No Bake Fruitcake Bars if you're serving a variety of desserts.
Storage & Reheating
Store leftover pie in an airtight container or wrap it tightly with plastic wrap. It can be kept in the freezer for up to two weeks. If the pie becomes too hard, let it sit at room temperature for about 10 minutes before slicing to make serving easier.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry-Rhubarb Ice Cream Pie contains roughly 991 calories, with 9g protein, 176g carbohydrates, and 30g fat. It is an excellent source of vitamin C (46% of the Daily Value), dietary fiber (27% of the Daily Value), and iron (23% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 595mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh strawberries instead of frozen?
Yes, fresh strawberries can be used in place of frozen ones. Just slice them and add them to the cooled rhubarb mixture. However, keep in mind that fresh strawberries may release more juice, so you might want to adjust the sugar to balance the sweetness.
Is there a way to make this pie dairy-free?
Absolutely! Substitute the vanilla ice cream with a dairy-free alternative, such as coconut or almond milk ice cream. Make sure the graham cracker crust is also dairy-free, as some brands may contain dairy ingredients.
How can I make the filling less sweet?
To reduce the sweetness, you can decrease the amount of sugar in the rhubarb mixture. Start by cutting it down to 1/4 cup and taste the mixture before adding more, if needed. The natural tartness of the rhubarb will still shine through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).