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Strawberry Rhubarb Ice Cream Pie

 Strawberry Rhubarb Ice Cream Pie
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
8 ServingsPrep: 15 min. + chilling


  • 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


  • 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.
Nutritional Facts: 1 serving (1 piece) equals 305 calories, 13 g fat (6 g saturated fat), 29 mg cholesterol, 176 mg sodium, 46 g carbohydrate, 2 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white

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Strawberry Rhubarb Ice Cream Pie (continued)

Wine (continued)
wine such as Moscato or a sweet Riesling.