Delicious Rhubarb Ice Cream Sandwiches: Your Ultimate Summer Dessert Recipe
Hello, gorgeous red rhubarb ice cream sandwiches! Today marks a triumphant day – it’s rhubarb redemption day. After past kitchen struggles, these delightful frozen treats prove that even the most elusive ingredients can lead to extraordinary results.
We’re honored to have Oregon Fruit Products sponsor this post. Thank you for making these dreams a reality!
If you’ve been following my culinary adventures on Instagram, you might recall a particularly disheartening rhubarb fail just a few weeks ago. My experience with fresh rhubarb in South Florida has been, shall we say, challenging. It’s surprisingly difficult to find, and when I do, it often presents an unexpected set of hurdles.
On that ill-fated day, I was full of excitement after finally sourcing some beautiful fresh rhubarb from a local store. My ambition was to create one of those exquisitely beautiful rhubarb tarts, adorned with perfectly arranged, vibrant lines of rhubarb. However, reality had other plans. The tart not only refused to hold its elegant shape, but the rhubarb itself disintegrated into an unappetizing mush during cooking. The whole endeavor was a visual and textural disaster. It was a complete culinary defeat, forcing me to surrender my dreams of baking anything fun with fresh rhubarb for the season.
That is, until an incredible opportunity arose: Oregon Fruit Products reached out, inviting me to develop a recipe using their innovative canned Rhubarb in Strawberry Sauce. My excitement was instantaneous and profound!
There were several compelling reasons why this partnership got me absolutely thrilled:
- **Unmatched Convenience:** You can purchase this fantastic product on Amazon! Yes, you read that right – AMAZON! This eliminates the frustrating seasonal hunt for fresh rhubarb and the uncertainty of its quality. No more waiting for “rhubarb season”; now, any day can be a rhubarb recipe day. With Oregon Fruit Products, you’re guaranteed consistently fresh, perfectly ripe fruit because they pack it directly after picking.
- **Quality You Can Trust:** Oregon Fruit Products is committed to quality and health. Their canned rhubarb features a non-BPA can lining, non-GMO fruit, and is packed exclusively in cane sugar and water. This means absolutely no high-fructose corn syrup, allowing the natural flavors of the fruit to shine through beautifully.
- **Flavor Fusion & Time-Saving:** Another brilliant aspect of this product is that the rhubarb is already cooked and perfectly preserved in a sweet, complementary strawberry sauce. Rhubarb and strawberry are a classic, beloved pairing, and this product thoughtfully combines them for you. It saves you an entire step in the kitchen – no need to cook down fresh rhubarb or create a separate sauce. It’s ready to use, which is a huge time-saver and a delightful bonus, especially when you’re looking for an easy summer dessert solution!
With summer practically here and the warmer months undeniably signaling the peak of ice cream season, I proudly present these incredible Rhubarb Strawberry Ice Cream Sandwiches. Imagine this: creamy, rich vanilla bean ice cream, generously swirled with tender, sweet, and tangy strawberry-infused chunks of rhubarb. This vibrant, luscious ice cream is then perfectly sandwiched between two buttery, delightfully chewy, and soft cookies. And guess what? Those irresistible cookies aren’t just any cookies – they also boast a hint of rhubarb, adding an extra layer of fruity depth! While I was tempted to dedicate an entire post to these amazing cookies, I think we can all agree that everything truly is better when paired with ice cream, right?
These rhubarb ice cream sandwiches are genuinely the quintessential summer treat. They’re not only incredibly delicious but also fantastically adaptable. You can streamline the entire process by opting for store-bought ice cream and pre-made cookies. We all know that summer days are best spent enjoying the sunshine and fresh air, not cooped up in the kitchen. So, whether you bake everything from scratch or take a few shortcuts, these frozen delights promise pure summer bliss.
Crafting Homemade Rhubarb Ice Cream Sandwiches: A Simple Guide
Creating your own ice cream sandwiches at home is a surprisingly straightforward and rewarding process. The key is in a few simple steps that ensure perfect texture and flavor. Let’s dive into how you can whip up these delightful frozen treats.
Preparing Your Swirled Rhubarb Ice Cream
The first step involves getting your ice cream to the right consistency. You’ll need to defrost your chosen ice cream – I highly recommend a high-quality vanilla bean ice cream for its classic flavor and creamy texture – until it’s easily spreadable, but not completely melted. This usually takes about 15-20 minutes sitting at room temperature on your kitchen counter. Alternatively, if you’re in a bit of a hurry or want a super smooth consistency, you can scoop small amounts into a stand mixer and use the paddle attachment on low speed for about two minutes until it reaches that perfect soft, spreadable state.
Once your ice cream is softened, it’s time for the delicious rhubarb swirl. Carefully remove about half to three-quarters of the softened ice cream from its original container and transfer it to a separate bowl. This allows you ample space to create those beautiful, distinct swirls. Now, gently pour the Oregon Fruit Products Rhubarb in Strawberry Sauce directly into the remaining ice cream in the container. Using a knife or skewer, gently swirl the sauce into the ice cream. The goal is a marbled effect, not a fully mixed one. Then, spoon the reserved ice cream back on top and repeat the swirling process. I like to do this in thirds, alternating layers of ice cream and rhubarb sauce, to ensure a visually stunning and flavor-packed swirl throughout.
After achieving your desired swirl, place the ice cream container back into the freezer to harden completely. While it’s firming up, you can either begin making your homemade rhubarb cookies or, for an even quicker assembly, grab your favorite store-bought cookies. Whichever route you choose, the next crucial step is to freeze your baked or store-bought cookies for at least 20 minutes, or until they are thoroughly hardened. This step is non-negotiable for a perfect ice cream sandwich experience.
The Importance of Freezing Your Cookies
You might wonder why freezing the cookies is so important. The answer is simple yet vital: it prevents breakage. When you’re assembling your ice cream sandwiches, you’ll be pressing the soft, creamy ice cream between two cookies. If the cookies aren’t firm and cold, they are much more likely to crack, crumble, or break under the slight pressure. A cracked cookie means a messy, less enjoyable ice cream sandwich. Freezing ensures they are sturdy enough to withstand the filling process, providing a clean, perfect sandwich every time. Nobody wants a broken cookie compromising their delicious frozen treat!
Assembling Your Perfect Rhubarb Ice Cream Sandwiches
Once your swirled rhubarb ice cream is firm again and your cookies are thoroughly chilled and hardened, it’s time for the exciting final assembly. Lay out half of your cookies upside down on a clean surface. Using a regular-sized ice cream scoop, place two generous scoops (or three smaller scoops, depending on your preference) of the vibrant rhubarb-swirled ice cream onto the flat side of each cookie. Then, gently top each scoop of ice cream with another cookie, pressing down just enough to spread the ice cream to the edges, but not so hard that the cookie breaks. Be careful not to squeeze out all the delicious filling!
These homemade rhubarb ice cream sandwiches can be served immediately for an instant cool-down, or, if you’re planning ahead or making a larger batch, you can place them back into the freezer. Sticking them in the freezer makes them readily available for whenever a sudden craving for a refreshing, sweet, and tangy rhubarb treat strikes.
Storing Your Delightful Ice Cream Sandwiches
To ensure these beauties remain in pristine condition and maintain their irresistible flavor and texture, proper storage is key. I highly recommend storing your finished rhubarb ice cream sandwiches in an airtight, freezer-safe container. This will protect them from freezer burn and help them last for up to four weeks, though I doubt they’ll stick around that long! For an extra touch of elegance when serving, especially if you’re entertaining, consider lining them up on their sides in a loaf pan, separating each sandwich with a small square of parchment paper. This not only looks charming but also prevents them from sticking together.
Honestly, once these delightful frozen treats make their appearance, their presentation method will quickly become a secondary thought. They’ll be devoured almost instantaneously, leaving behind only satisfied smiles and lingering sweet memories. Rhubarb redemption day, indeed – and what a sweet victory it is!
This post contains affiliate links, which means that if you purchase something from that link, I make a small commission at no extra cost to you. Thank you for supporting Frosting & Fettuccine!
For more sensational summer desserts, be sure to explore these cherished recipes:
Peach Slab Pie: A Crowd-Pleasing Summer Bake
Irresistible Peach Muffins with Crumb Topping
The Best S’mores Giant Cookie Cake: A Campfire Favorite
Rhubarb Strawberry Ice Cream Sandwiches
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Ingredients
For the Rhubarb Cookies:
- 1 cup unsalted butter, softened to room temperature
- 1 ½ cup packed brown sugar
- ¼ cup Oregon Fruit Products Rhubarb in Strawberry Sauce, drained well
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 2.5 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of salt
- Additional Oregon Fruit Products Rhubarb in Strawberry sauce pieces, drained and dried thoroughly for garnish (optional)
For the Rhubarb Strawberry Swirl Ice Cream:
- 1 can Oregon Fruit Products Rhubarb in Strawberry Sauce
- 1 half gallon high-quality vanilla bean ice cream
Instructions
For the Rhubarb Strawberry Swirl Ice Cream:
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Allow the vanilla bean ice cream to defrost on the counter for 15-20 minutes until it reaches a soft, easily spreadable consistency. Alternatively, for a quicker method, scoop small portions into your stand mixer and mix on low speed with the paddle attachment for 2 minutes to soften.
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Once softened, transfer approximately ⅓ of the ice cream back into its container (or a freezer-safe container). Pour about ⅓ of the Oregon Fruit Products Rhubarb in Strawberry Sauce over this layer of ice cream. Using a knife or skewer, gently swirl the sauce into the ice cream to create a beautiful marbled effect. Repeat this layering and swirling process two more times until you have filled the container with all the ice cream and rhubarb sauce, ensuring distinct swirls.
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Place the container back into the freezer to firm up completely. It’s a good idea to set the ice cream container on a sheet tray or in a shallow pan in case the ice cream expands slightly or spills over during freezing.
For the Rhubarb Cookies:
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While the ice cream is hardening, prepare your cookies. (If using store-bought cookies, simply wait for the ice cream to harden before proceeding to the next step for assembly.)
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In a medium-sized bowl, combine all the cookie ingredients: room temperature unsalted butter, brown sugar, drained Oregon Fruit Products Rhubarb in Strawberry Sauce, egg, egg yolk, all-purpose flour, baking powder, baking soda, and a pinch of salt. Mix thoroughly with a spatula until a sticky, uniform dough forms. If using a stand mixer, use the paddle attachment on low speed until well combined.
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Line a cookie sheet or baking pan with parchment paper to prevent sticking.
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Using a regular-sized ice cream scoop, scoop out portions of the cookie dough and place them on the prepared cookie sheet, ensuring they are spaced about 2 inches apart, as the cookies will spread during baking.
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Place the cookie sheet with the scooped dough into the freezer for at least 30 minutes, or even overnight. This pre-freezing step helps the cookies maintain their shape and prevents excessive spreading during baking, resulting in a chewier texture.
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For an extra touch of flair, drain some additional Oregon Fruit Products Rhubarb in Strawberry Sauce pieces and blot them thoroughly with a paper towel until dry. Gently press these dried rhubarb pieces into the sides and tops of the frozen cookie dough balls as a beautiful garnish before baking.
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Preheat your oven to 350°F (175°C). Bake the frozen cookies for 15-16 minutes, or until the edges turn a deep golden brown color, and the centers are still slightly soft.
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Carefully transfer the baked cookies to a wire rack to cool completely.
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Once the cookies are cool, place them back into the freezer for another 10 minutes to ensure they are firm and cold. At this point, you can also take out the swirled ice cream from the freezer to allow it to soften slightly, making it easier to scoop.
Assembling the Ice Cream Sandwiches:
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When both the cookies and ice cream are at the ideal consistency, take one hardened cookie and turn it upside down (flat side up). Using a regular-sized ice cream scoop, place 2-3 scoops of the softened rhubarb-strawberry swirl ice cream directly onto the center of the inverted cookie.
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Gently place another hardened cookie on top of the ice cream, pressing down carefully to create a sandwich and spread the ice cream evenly to the edges. Be firm but gentle to avoid cracking the cookies.
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Serve your Rhubarb Strawberry Ice Cream Sandwiches immediately for an instant refreshing treat. If you’re preparing them in advance or making a larger batch, place the assembled cookie sandwiches back into the freezer on a parchment-lined tray until firm. Once firm, you can transfer them to an airtight container for longer storage (up to 4 weeks). Enjoy!
Notes
For an even faster dessert, you can use store-bought cookies as an alternative to making them from scratch. Just ensure they are a soft, chewy variety that will complement the creamy ice cream.