Strawberry Rhubarb Ice Cream Pie Recipe
Strawberry Rhubarb Ice Cream Pie Recipe photo by Taste of Home
Next Recipe

Strawberry Rhubarb Ice Cream Pie Recipe

Read Reviews
4 2 2
Publisher Photo
This wonderful pie is one of my favorite's to serve in the summer. Instead of topping the pie with ice cream, the ice cream is already in the pie!—Connie Fleck, Fort Atkinson, Wisconsin
TOTAL TIME: Prep: 15 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 8 servings


  • 1 quart vanilla ice cream, softened
  • 1 graham cracker crust (9 inches)
  • 1-1/2 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 pint fresh strawberries, sliced

Nutritional Facts

1 piece: 305 calories, 13g fat (6g saturated fat), 29mg cholesterol, 176mg sodium, 46g carbohydrate (36g sugars, 2g fiber), 4g protein.


  1. Spoon ice cream into crust; freeze. Meanwhile, in a saucepan over medium heat, cook rhubarb and sugar, stirring occasionally, until sugar dissolves and mixture boils. Combine cornstarch and water; stir into saucepan. Cook until thickened, stirring constantly. Cook 2 more minutes. Cool. Fold in berries; chill. Spread over ice cream. Let stand 10 minutes at room temperature before cutting. Yield: 8 servings.
Originally published as Strawberry Rhubarb Ice Cream Pie in Country Woman March/April 1993, p35

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Strawberry Rhubarb Ice Cream Pie

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
proberts14 User ID: 1767183 13210
Reviewed May. 24, 2014

"Very easy to make - my family loved it"

mathoffman User ID: 6631790 19138
Reviewed Apr. 6, 2012

"this is a sofisticated dish but any child would still love it. its so good!!!!!"

Loading Image