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ice cream sandwiches stacked on top of each other.

Rhubarb Strawberry Ice Cream Sandwiches

These gorgeous rhubarb ice cream sandwiches are the perfect summer dessert! Make the rhubarb cookies or use store-bought, you can't go wrong with this ice cream sandwich recipe!
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Course: Dessert
Cuisine: American
Keyword: how to make ice cream sandwiches, rhubarb ice cream recipe, summer dessert
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 6 -8 cookie sandwiches
Calories: 439kcal
Author: Sam Adler


  • 1 cup unsalted butter room temperature
  • 1 ½ cup brown sugar
  • ¼ cup Oregon Fruit Products Rhubarb in Strawberry Sauce drained
  • 1 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
  • Oregon Fruit Products Rhubarb in Strawberry sauce pieces drained and dried for garnish


  • For the Rhubarb Strawberry Swirl Ice cream: 
  • Ingredients:
  • 1 can Oregon Fruit Products Rhubarb in Strawberry Sauce
  • 1 half gallon vanilla bean ice cream
  •  Method:
  • Defrost the ice cream for 15- 20 minutes on the counter, or alternatively you can scoop out small scoops into your stand mixer, and use the paddle attachment on low for 2 minutes to soften it up.
  • Once softened to spreadable consistency, fill the container, or another freezer safe container, ⅓ of the way with the loosened ice cream. Using a ⅓ cup measuring cup pour the rhubarb in strawberry sauce on top of the ice cream and swirl it with a knife. Continue this pattern of ice cream topped with rhubarb in strawberry sauce until you fill the container back up.
  • Place the container back in the freezer to firm up. * Place the ice cream container on a sheet tray or in a pan in case the ice cream spills over.
  • Now make the cookies! Or wait for the ice cream to harden if you are using store bought.
  • In a medium size bowl combine all of the cookie ingredients and mix well with a spatula until a sticky even dough forms. If using a mixer, use the paddle attachment on low speed until combined.
  • Line a cookie sheet or sheet pan with parchment paper.
  • Using a regular sized ice cream scoop, scoop out the cookie dough and place on the cookie sheet 2 inches apart from each other- the cookies will spread!
  • Place in the freezer for at least 30 minutes or up to overnight.
  • To make these cookies extra fancy, drain some Oregon Fruit Products Rhubarb in Strawberry Sauce pieces, and blot them with a paper towel so they are dry. Stick them into the sides and top of the cookies to garnish.
  • Preheat your oven to 350° F and bake for 15-16 minutes until the edges of the cookies turn a deep golden color.
  • Cool the cookies on a baking rack.
  • When the cookies are cool, place them in the freezer for 10 minutes, and take out the ice cream to soften.
  • When the cookies have hardened, take one and turn it upside down. Using a regular sized ice cream scoop, scoop the ice cream on top of the cookie, then sandwich it between another cookie.
  • Enjoy right away or if you are making in advance you can freeze the cookie sandwiches for later!


You will need two cans of Oregon Fruit Products Rhubarb in Strawberry Sauce.
You can use store bought cookies as an alternative to making them.


Nutrition Facts
Rhubarb Strawberry Ice Cream Sandwiches
Amount Per Serving (1 g)
Calories 439 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 17g106%
Polyunsaturated Fat 9g
Cholesterol 123mg41%
Sodium 200mg9%
Carbohydrates 38g13%
Fiber 2g8%
Sugar 9g10%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.