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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


  • 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


  • 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

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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!!!!!"

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