Back to Strawberry Rhubarb Ice Cream Pie

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Strawberry Rhubarb Ice Cream Pie Recipe

Strawberry Rhubarb Ice Cream Pie Recipe

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 YIELD:8 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

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

Reviews for Strawberry Rhubarb Ice Cream Pie

Sort By :
MY REVIEW
proberts14
Reviewed May. 24, 2014

"Very easy to make - my family loved it"

MY REVIEW
mathoffman
Reviewed Apr. 6, 2012

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

Loading Image

Wine Pairings

Sweet White Wine

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