• Home
  • About
  • Recipes
  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

Feasting on Fruit

  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

vegan, gluten-free, oil-free, sweet, creamy · June 19, 2017

Strawberry Rhubarb Swirl Nice Cream

Jump to Recipe·Print Recipe

Summertime in a bowl! The classic combo of strawberry + rhubarb swirled into frozen fruity ice cream and topped with deconstructed ice cream cone clusters!

Strawberry Rhubarb Swirl Nice Cream

I just un-invented the ice cream cone.

Because I’m pretty sure ice cream cones were invented to make ice cream easy to eat on the go without the need for utensils or dishes (although I could be getting my facts mixed up with corn dogs…?) But this recipe reverses all that functionality in the name crunchy toppings. The ice cream cone crunchies on top of this swirly bowl are one of the most scrumptious crunchy things to ever grace my tastebuds and I want to put them on every sweet creamy thing.

But I need to back up a bit from the finishing from the topping to the ice cream underneath. And then even a step further back to the homemade jam swirl. Actually all the way back to my embarrassing rhubarb confession.

Roasted Strawberry Vanilla Rhubarb Jam

This is my first time trying rhubarb.

My family were never fruit pie kind of people, and it can be a slightly intimidating produce item in it’s raw form if you are a newbie. But wouldn’t you know the day I finally decide to give it a shot I could not find the fresh stuff at either of my local stores. Luckily frozen rhubarb is a thing. A thing that’s already pre-sliced and ready to cook, making my first rhubarb cooking experience extra simple.

Whether you are using fresh or frozen, this jam is still simple to make and completely stirring-free. Because I certainly don’t want to stand by the stove and stir anything on a hot day. Unless it’s a coconut milk ice cream base, that would be worth it. But for this jam I chose a more hands off cooking method.

Roasting!

By roasting the rhubarb and berries in the oven, the rhubarb turns soft and the berries so very juicy. Honestly you could just spoon this chunky roasted duo straight from the pan to the ice cream bowl, but the leftovers are much more versatile if you go ahead and blend.

Before roasting I tossed the strawberries and rhubarb with maple syrup, lemon juice, and vanilla bean powder. After roasting, to keep with the easy jam-making theme, I transferred the steaming contents of that sticky sheet pan to my Vitamix, blended ever so briefly, and voila! Coral-colored, tart-sweet, strawberry rhubarb jam with minimum effort required.

My first impression: wow this stuff is tart! But in combination with the other sweeter ingredients in this strawberry vanilla bean rhubarb jam I do like it. And swirled into ice cream I like it even more.

This jam is quite low in sugar with just a quarter cup of maple syrup to sweeten the entire batch, so it will not last for decades in the fridge like store-bought jars do. Mine is about 10 days old at this point and still delicious, but I would estimate 2-3 weeks max.

Now onto the swirling sundae funday on a monday…

Strawberry Rhubarb Swirl Nice Cream

What better way to enjoy the summer vibe of strawberry + rhubarb than swirled into ice cream? Or in this case swirled into nice cream, because it’s easy and instant. Fruit swirled into fruit–nope that doesn’t seem excessive at all. The sweet-tart balance of berries to rhubarb is good, but the SWEET-tart balance of rhubarb swirled into ice cream is even better if you ask my tastebuds.

And now it’s finally time to sprinkle on those glorious cone clusters!

Strawberry Rhubarb Swirl Nice Cream

The process for making the clusters is similar to making granola if you were to replace all the usual oats with crushed up ice cream cones. I used my go-to cones because they are vegan and gluten-free and taste just like my most messy childhood ice cream-eating memories. Sugar cones work much better than waffle cones would for this. Their crunchiness only gets better after being crushed into shards, sticky syrup-coated, and baked for a second time into snappy sweet chunks.

Strawberry Rhubarb Swirl Nice Cream

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry Rhubarb Swirl Nice Cream with Crunchy Cone Clusters

★★★★★ 5 from 3 reviews
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 60 minutes
  • Yield: 6 servings 1x
Print Recipe
Pin Recipe

Description

Summertime in a bowl! The classic combo of strawberry + rhubarb swirled into frozen fruity ice cream and topped with deconstructed ice cream cone clusters!


Ingredients

Scale

Roasted Strawberry Vanilla Rhubarb Jam

  • 1 pound strawberries, sliced ((fresh or frozen))
  • 1 pound rhubarb, sliced ((I used frozen))
  • 1/4 cup maple syrup
  • 1 tsp lemon juice
  • 1/2 tsp vanilla bean powder

Nice Cream

  • Frozen bananas ((or vanilla ice cream of choice))

Crunchy Cone Clusters

  • 6 sugar cones
  • 1/4 cup maple syrup
  • 1/4 cup oat flour

Instructions

  1. Preheat the oven to 375F.
  2. For the jam, combine all the ingredients in a large bowl and toss to every coat.
  3. Spread onto a lined baking pan. 
  4. Roast for 30-35 mins at 375F. The rhubarb should be very soft and easily pierced with a fork.
  5. Cool for 5-10 minutes, then transfer to a blender and briefly blend to desired level of chunkiness.
  6. For the cone clusters, crush the ice cream cones into a bowl. Add the flour and maple syrup. Mix to combine.
  7. Spread onto a lined baking sheet and bake for 10-15 mins at 375F or until the edges are just starting to brown.
  8. Let them cool for at least 15 minutes before breaking apart into chunks.
  9. Blend the frozen bananas in a high speed blender or food processor until creamy and smooth. Stir in spoonfuls of jam.
  10. Scoop into bowls, top with cone clusters, and enjoy!

Did you make this recipe?

Tag @feastingonfruit on Instagram

Pin It

Strawberry Rhubarb Swirl Nice Cream with Crunchy Cone Clusters

SaveSave

Pin
Share
Tweet
Email

In: vegan, gluten-free, oil-free, sweet, creamy · Tagged: banana, blender, ice cream, jam, granola, jelly, dairy-free, sundae, roasted, no-churn

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

recipes to your inbox

enter your email to get on the list!

You’ll Also Love

Dairy-Free Frozen Yogurt Bites
Creamy Chocolate Chia Pudding
Easy Vegan Fudge Brownies

Comments

  1. Sara says

    June 19, 2017 at 9:30 am

    Natalie you’re seriously ALWAYS coming up with super smart, easy methods for doing things and I’m always amazed! Love your method for making the jam – jam is always really intimidating to me, with the stovetop and the stirring and the stirring and the avoiding burning! So I love the idea of roasting, and better yet using a blender, too! The strawberry rhubarb combo is the epitome of summer, and you’ve definitely displayed it beautifully. Plus, who needs a cone under the ice cream when you can put endless amounts on top?! Have an awesome week!

    Reply
    • Natalie says

      June 19, 2017 at 11:07 am

      As soon as I realized roasted jam was a thing, I loved the idea of homemade jam so much more! I just can’t with that while stovetop stirring thing either😜 Omg those crunchy cone prices are seriously addictive though. Happy Monday Sara!

      Reply
  2. Leah M | love me, feed me says

    June 19, 2017 at 10:45 am

    This is everything I’ve been dreaming of since I started seeing rhubarb pop up!
    I just can’t get enough of the tart stalky fruit-vegetable. Also can’t get enough ice cream soooo this is all I need all rhubarb season long <3

    Reply
    • Natalie says

      June 19, 2017 at 11:03 am

      “stalky fruit-vegetable” lol that is the perfect description for it😂 I’m just gonna probably turn everything into ice cream for the next couple of months so I hope the world is cool with that!

      Reply
  3. Demeter | Beaming Baker says

    June 20, 2017 at 2:55 pm

    Lol on your embarrassing confession. Then it’s high time I confess that I’ve never had rhubarb ever!! I really had no desire to until I saw this very frosty, very refreshing-looking treat. I must admit, I’m not always the biggest fan of tart desserts, but if you’ve given it the seal of approval, then I’m on board! This nice cream looks amazing, pretty, crunchy, creamy: basically all the things anyone needs to make this summer EPIC. 😍

    Reply
    • Natalie says

      June 20, 2017 at 7:52 pm

      Oh good, I’m not the last one to this rhubarb party at all it seems!! Yay for being decades late to funky summer produce items. You know I am sweet > tart all the way, that’s why lots of bananas and those sugary cone bits were a must. I can appreciate a little tartness when it’s paired with sweet stuff…or coated in chocolate🤗

      Reply
  4. The Vegan 8 says

    June 20, 2017 at 6:33 pm

    Would you believe I’ve never tried rhubarb either?? So, you and I are very similar in that. Honestly, it just never appealed to me when there was always beautiful strawberries and raspberries to play with, lol. But, I’ve seen it paired with strawberries many times, so I’m guessing it’s a classic delicious combo! See, you saying they are tart…I never knew that! I’m completely clueless on what they taste like. Good to know they are tart, so I bet they balance out the sweetness from the strawberries really well. The nice cream is beautiful with all of those swirls. I do the roasting method as well for strawberry mousse! It’s one of my oldest recipes that I swear, am videoing this week and just bought strawberries for and then you post this and I’m like, holy moly, are we on the same wavelength or what. I’m trying to bring to life older recipes on my blog with fresh videos so they aren’t lost in dust and cobwebs, LOL! Anyways, this is gorgeous and I’m dying over the ice cream cone crumbles…you are AMAZING dear!!!

    Reply
    • Natalie says

      June 20, 2017 at 7:49 pm

      Oh good, well I feel better now that I’m not the only one new to this fruit-vegetable pink celery-look-alike stuff 😀 Yep pairing it with strawberries is the classic flavor combo, and I can see why as their sweetness is a good balance. Raspberries would be good too I’m sure but they are a little more tart themselves. It’s really tart, I was amazed, but I can totally see where it would be yummy in a sweet pastry crust too. I LOVE roasted strawberries!! I made balsamic roasted strawberries a long time ago sweetened with dates and it was so yummy. I actually never knew you had a roasted strawberry recipe on the blog, so yes it definitely deserves a video and some extra attention 🙂 Can’t wait to see!!

      Reply
  5. Pamela (BrooklynFarmGirl) says

    June 20, 2017 at 7:26 pm

    This is so perfect for the summer 🙂

    Reply
    • Natalie says

      June 20, 2017 at 7:45 pm

      Kinda like strawberry rhubarb pie with ice cream on top but minus the pie part 🙂 Thanks Pamela!

      Reply
  6. Janet says

    June 22, 2017 at 9:43 pm

    Natalie!!
    Strawberry and Rhubarb, YUMMMMMM second best taste combo after salt and caramel. Thx

    ★★★★★

    Reply
    • Natalie says

      June 23, 2017 at 11:01 am

      But what about chocolate + peanut butter??😳 Haha!

      Reply
      • Janet Kinamore says

        June 23, 2017 at 8:08 pm

        You temptress, you!! I also love pb and choc!

        ★★★★★

        Reply
  7. Anjali @ Vegetarian Gastronomy says

    June 30, 2017 at 12:14 pm

    Can you believe I’ve never had rhubarb either??? I don’t even know what it looks like (i know…silly…). But you have me wanting to try it…i think i’d go for the already cut frozen variety from stores though for now. I actually love jams that are slightly on the tart side…and that paired up with nice cream sounds like an awesome summer combo. Not to mention my daughter is into all things PINK right now, so she’d love this!

    ★★★★★

    Reply
    • Natalie says

      July 1, 2017 at 6:26 pm

      Ha you should’ve seen me and my mom wandering around the produce section trying to find it, I kept telling her it just looks like celery but pink and is usually next to the berries…so confused lol. It’s clearly not something I’m too familiar with either. But yes the frozen stuff is so much more approachable, and I love the tart next to sweet too!

      Reply
  8. cakespy says

    July 11, 2017 at 6:32 am

    Everything about this recipe is amazing. But the crunchy cone topping… that is just pure brilliance. I am bookmarking this one!

    Reply
    • Natalie says

      July 11, 2017 at 10:08 am

      Those cone bits really are the crunchy crispy star! Definitely not mad about having some leftovers😋😋

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Next Post >

Chewy Grain-Free Peanut Butter Cookies

oh, hi there

I’m Natalie, the recipe creator around here sharing simple snacks and treats that are secretly healthy under their sweet dessert disguises!

join the list

Categories

  • breakfast
  • brownies & bars
  • cakes & breads
  • candy
  • cookies
  • cupcakes & muffins
  • pies & crumbles
  • creamy

Search

trending now

Caramel Cashew Ice Cream Bars

Caramel Cashew Ice Cream Bars

Vegan Chocolate Banana Bread

Vegan Chocolate Banana Bread

The BEST Healthy Chocolate Cupcakes

The BEST Healthy Chocolate Cupcakes

SunButter Granola

SunButter Granola

instagram

Follow @feastingonfruit

Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below…

Cake
-3/4 cup (180g) non-dairy yogurt
-1/2 cup (125g) almond butter or tahini
-1/2 cup (160g) maple syrup
-1 tsp vanilla extract
-1/3 cup (40g) coconut flour
-1/3 cup (40g) tapioca flour
-2 tsp baking powder
-1/4 tsp salt
-1 cup blueberries (fresh or frozen)
Streusel
-1/4 cup (50g) coconut oil
-1/4 cup (35g) coconut sugar
-2 tbsp (15g) coconut flour
-1 tsp cinnamon
-1/4 cup (30g) chopped walnuts

Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing.

#veganbaking #coffeecake #glutenfreevegan #brunchrecipes
Some recipes are worth splurging on dairy-free whi Some recipes are worth splurging on dairy-free white chocolate and this is DEFINITELY one of them🤎🤍 That decadent chocolate + peanut butter + coconut middle 1000% deserves the creamy coating and sprinkle finish, trust me💗 Recipe below…

Vegan White Chocolate Valentine’s Truffles
-1 package @emmysorganics Dark Cacao Coconut Cookies
-1/4 cup (65g) almond or peanut butter
-1/3 cup (60g) dark chocolate chips, melted
-Pinch of salt
-1/2 tsp vanilla extract
-8oz vegan white chocolate.
-Optional: natural pink sprinkles + 1/4 cup more melted dark chocolate for topping

Melt the white chocolate. Pour a small spoonful into the bottom of each cavity of the mold, and tilt to coat the bottom and up the sides of each heart. Freeze. Set aside the remaining white chocolate. Melt the dark chocolate chips. In a food processor combine the Dark Cacao Coconut Cookies, almond/peanut butter, melted chocolate, salt, and vanilla. Process until smooth, it should be the consistency of a thick brownie batter. Place about 2 tsps of the chocolate mixture into each heart and press to flatten. Cover with remaining melted white chocolate. Chill until chocolate is set. Carefully remove from the molds. Optionally drizzle with more dark chocolate and top with sprinkles. Enjoy!

#veganchocolate #valentinesrecipes #vegantruffles #healthydesserts
Its #nationalmedjooldateday 🥳🥳 I have wayyyy Its #nationalmedjooldateday 🥳🥳 I have wayyyyyy too many medjool recipes on the blog to mention, so I picked this friday-easy, highly-fudgy, personal fave: No-Bake Vegan Chocolate Cream Pie!

Four ingredient chocolate crumb crust. Three ingredient date-sweetened cream filling. Its truly TOO simple and TOO good❤️

Crust
-2 cups almonds (or nuts of choice)
-1/2 cup cocoa powder
-1/2 tsp salt
-1/4 cup coconut oil
Filling
-12oz unsweetened chocolate, melted
-3 cups non-dairy milk 
-1 cup (10-12) pitted medjool dates (@ndmedjooldates are my favorite!)

Blend almonds, cocoa powder, and salt. Add the coconut oil. Blend until the texture is moist and crumbly. Press into the bottom of a pie pan and up the sides.

Blend the milk and dates on high until very smooth. Add melted chocolate and blend until combined. Pour into the crust and smooth the top. Refrigerate (creamier more like a pudding/mud pie) or freeze (firmer texture) overnight, or for at least 8 hours. Slice and enjoy!

https://feastingonfruit.com/no-bake-vegan-chocolate-cream-pie-2/
Channeling sweet summer energy into this chilly wi Channeling sweet summer energy into this chilly winter week with a Dark Chocolate Raspberry Cheesecake Bar closeup🍫❤️ Swap in any berry you love (big big fan of the tart raspberry tang though😋), but you need a bite of this lush dairy-free filling on top of @emmysorganics dark cacao cookie crust situation. Recipe below…

Crust
-1 package Emmy’s Organics Dark Cacao Cookies
-1/4 cup (30g) almond flour
-2 tbsp (50g) coconut oil
Filling
-2 cups (360g) raw cashews, soaked 3+ hours then drained
-1 cup (240g) full fat coconut milk
-1/3 cup (105g) maple syrup
-2 tbsp lemon juice
-1 tbsp lemon zest
-1 tsp vanilla extract
Swirl
-1 1/2 cup (180g) fresh raspberries
-2 tbsp coconut sugar
-1-2 tbsp water

Combine crust ingredients in a food processor. Process until cookies are broken down and mixture begins to clump together. Press firmly into the bottom of a loaf pan lined with parchment paper. Blend the filling ingredients until very smooth and creamy. Pour on top of the crust. Combine berries, coconut sugar, and water in a small saucepan. Simmer over medium-high heat for 5-7 minutes stirring frequently until it begins to thicken and become syrupy. Smash with a fork until the berries are mostly broken down.  Spoon on top of the cheesecake mixture and use the back of a spoon to swirl. Freeze overnight. Slice into bars and enjoy. Keep leftovers in the freezer. 

#nobakecheesecake #veganrecipes #healthydessert
Spiced Chocolate Chip Cookie Brittle! Think: choco Spiced Chocolate Chip Cookie Brittle! Think: chocolate chip cookie but ULTRA thin and crispy with a layer of dark chocolate underneath and a touch of holiday spice🍪🎄The combination of almond flour and yummy @sunbutter makes this brittle rich and “buttery”😋 Plus vegan, grain-free, and exceptionally giftable! 

New recipe on the blog! Link in my bio✨ https://feastingonfruit.com/spiced-chocolate-chip-cookie-brittle/

#vegancookies #christmascookies #holidaybaking #cookiebrittle #glutenfreebaking #feedfeed #veganpaleo
Is it even christmas time without a gingerbread cu Is it even christmas time without a gingerbread cutout cookie + sprinkles moment??🎄

This is my fave vegan and paleo recipe—super moist and tender with almond flour, heavy on the molasses, with a pop of lemon, and they’re oil-free!

Ingredients
-1/2 cup coconut sugar
-1/4 cup almond butter (or any nut/seed butter)
-1/4 cup molasses
-1 tbsp lemon juice
-2 tsps ginger
-1 tsp cinnamon
-1/4 tsp cloves
-1/2 tsp baking soda
-1 tsp vanilla extract
-2 cups almond flour (oat flour option linked in my bio!)

Whisk coconut sugar, almond butter, molasses, and lemon juice until combined. Add the rest of the ingredients and mix/knead to form a ball of dough. Roll out the dough to 1/4 inch thickness between two pieces of wax paper. Chill dough flat for 30 minutes. Cutout cookies with a cookie cutter, then use a spatula to carefully transfer to a baking sheet lined with parchment paper. Bake for 10 minutes at 350F or until golden around the edges. You can re-roll/cut the excess dough. Cool completely. Decorate (I used melted coconut butter + matcha for the “glaze”) and enjoy!

https://feastingonfruit.com/gingerbread-cutout-cookies/
Vegan Turtle Thumbprint Cookies! A favorite chocol Vegan Turtle Thumbprint Cookies! A favorite chocolate candy turned cookie, and dare I say I like the even BETTER in this form?!🍪🍪 These decadent drizzled cookies took quite a bit of testing because its really two recipes in one: fudgy gluten-free chocolate pecan cookies + homemade vegan caramel. Both simple, both holiday approved, both deliciously rich thanks to the magic of @miyokoscreamery vegan butter🧈

New recipe on the blog🐢 Link in my bio!

https://feastingonfruit.com/turtle-thumbprint-cookies/
Sugar cookies meets efficiency meets frosting pile Sugar cookies meets efficiency meets frosting piled on EXTRA thick in this Vegan Sugar Cookie Tart (or bars!) With a grain-free sugar cookie crust, sweet vanilla frosting filling, and all the holiday sprinkles your heart desires❤️💚❤️ Recipe linked in my bio!

https://feastingonfruit.com/sugar-cookie-tart/

#vegancookies #christmascookies #holidaybaking #sugarcookies #glutenfreebaking #feedfeed
This is not just a candy cane cupcake, this is a C This is not just a candy cane cupcake, this is a CAFFEINATED candy cane cupcake a.k.a. fluffy rich dark chocolate Peppermint Mocha Cupcakes❤️☕️🍫 Naturally sweetened, vegan and grain-free, and with a few different fudge frosting options. Recipe linked in my bio!

https://feastingonfruit.com/peppermint-mocha-cupcakes/
If eating ice cream in December is wrong then…I’ll take your bowl🙋🏻‍♀️🎄🍨

GINGERBREAD BLENDER ICE CREAM with molasses and spices and copious cookie crumbles of course🍪 Recipe below, happy friday!

4-5 frozen bananas
2 tbsp molasses
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1 tsp lemon juice
Gingerbread cookies, crumbled (link to my fave vegan/gf recipe in my stories!)

Blend everything except the cookies in a high speed blender or food processor until creamy and smooth. Add half of the cookie crumbles. Blend briefly to combine. Spread into a shallow pan or dish. Sprinkle more cookie crumbles on top. Freeze for at least 2 hours. Scoop into bowls, top with more cookies, enjoy!

https://feastingonfruit.com/gingerbread-nice-cream/

Explore

  • Recipes
  • Shop My Favorites
  • Blog

get new recipes

Info

  • About
  • Work With Me
  • Privacy
  • Privacy
  • Press

Copyright © 2023 Feasting on Fruit · Theme by 17th Avenue