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Strawberry Rhubarb Swirl Nice Cream with Crunchy Cone Clusters

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 60 minutes
  • Yield: 6 servings 1x


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



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


  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!