Strawberry, rhubarb and beer ice cream

  • Preparation 6 h 40 min
  • Cooking 10 min
  • Servings 12
  • Freezing Absolutely



  • 2 tablespoons butter
  • 2 1/2 cups diced rhubarb
  • 1/3 cup maple syrup
  • 1/3 cup Strawberry and rhubarb beer by Unibroue ( or another white beer )
  • 2 cups strawberries cut into large cubes
  • 1 cup crushed strawberries
  • 473 ml 35% whipping cream
  • 300 ml sweet Eagle Brand condensed milk (full fat)



  • In a skillet over medium heat, melt butter then add rhubarb, maple syrup and beer. Stir. Cook for 7 to 8 minutes, stirring, to almost reduce dry. Pour into a large bowl and let cool for 15 minutes.
  • Add the diced strawberries and blend using a mixing arm. Reserve in the fridge.
  • In a large bowl, pour cream and condensed milk then beat for about 5 minutes or until stiff peaks are obtained.
  • Pour the mixture of strawberries into the cream and mix gently by folding, to obtain a homogeneous texture.
  • Pour into a large airtight dish and close with the lid. Reserve in the freezer for 4 to 6 hours for a semi-firm texture or overnight for a harder texture. Ice cream is too stiff? Let it rest at room temperature for 30 minutes before serving!