If you love rhubarb and easy summer desserts, you should try this rhubarb ice cream cake with crumble. It is made entirely without an ice cream maker and consists of a crisp base of kammerjunkere (small Danish twice-baked sweet biscuits), a creamy homemade rhubarb ice cream and a topping of rhubarb compote and crunchy crumble, which gives a wonderful contrast to the soft ice cream.
The rhubarb is baked with vanilla and fresh lime, which brings out its fresh, slightly tart flavour and gives you a lovely rhubarb compote. Part of the compote is blended to a silky-smooth purée and folded into whipped cream and condensed milk, giving you a creamy, airy ice cream full of flavour. The rest of the compote goes on top along with the crunchy crumble, which makes the ice cream cake even better.
It is a dessert that is both easy to make and can be prepared well in advance, which makes it ideal for summer parties, barbecues, birthdays or relaxed evenings on the terrace. Just remember to take the ice cream cake out of the freezer 15-20 minutes before serving – so it reaches that perfect, creamy consistency.
If you would like an even fresher flavour, you can serve the ice cream cake with fresh strawberries, raspberries or a little finely grated lime zest. It is also delicious just as it is, letting the sweet, tangy rhubarb, the crisp base and the creamy ice cream take centre stage. A lovely summer dessert that tastes of sunshine, summer and Danish rhubarb.
Rhubarb ice cream cake with crumble
Ingredients
Rhubarb compote*
- 500 g rhubarb, trimmed weight
- 1 vanilla pod
- 100 g caster sugar
- 1 lime, zest and juice
Crumble
- 50 g fine rolled oats (porridge oats)
- 50 g plain flour
- 40 g caster sugar
- 1 pinch salt
- 75 g cold butter, cut into cubes
Biscuit base
- 250 g kammerjunkere (small Danish twice-baked sweet biscuits) digestive biscuits can be used instead
- 100 g butter
Rhubarb ice cream
- The rhubarb compote*
- 1 tin sweetened condensed milk (approx. 400 g tin)
- 1/2 l whipping cream (38% fat)
You will also need
- Springform tin, approx. 26-28 cm
- Acetate cake collar
Method
Rhubarb compote
- Cut the rhubarb into small slices.
- Split the vanilla pod lengthways and scrape out the seeds, then mix them with a little of the sugar.
- Put the rhubarb, sugar, vanilla seeds, the empty pod, lime juice and zest in an ovenproof dish and toss well. Cover the dish with foil and bake in a preheated oven at 180°C, conventional (top and bottom heat), for about 30 minutes. Leave to cool completely.
Crumble
- Mix the dry ingredients in a bowl. Add the butter and rub it into the dry ingredients with your fingertips until it comes together in small clumps.
- Spread it out on a baking tray lined with baking parchment and bake in a preheated oven at 200°C, conventional (top and bottom heat), for about 15-20 minutes. Then leave to cool completely.
Biscuit base
- Melt the butter in a small saucepan and take it off the heat.
- Blitz the kammerjunkere to fine crumbs and stir them into the butter.
- Line the base of a springform tin with baking parchment, then fit an acetate cake collar around the inside of the ring.
- Tip the biscuit mixture into the tin and press it down firmly so the whole base is covered – and push it a little way up the sides too, if you like. Chill in the fridge and let it rest while you make the ice cream mixture.
Rhubarb ice cream cake
- Set aside 4-5 tbsp of the rhubarb compote – this goes on top of the ice cream cake – and blend the rest to a smooth purée.
- Whip the cream and condensed milk together to a creamy, airy ice cream base. Fold in the rhubarb purée and stir until well combined.
- Pour the ice cream mixture over the biscuit base. Tap the tin gently on the worktop so the mixture fills the tin evenly, and smooth the top with a palette knife.
- Scatter the reserved rhubarb compote and the crumble over the top so it is completely covered.
- Freeze the ice cream cake for at least 4 hours, or until frozen through.
- Take the ice cream cake out of the freezer 15-20 minutes before serving.
Nutrition
Premium
Så lækker!!!
Tusind tak for de søde ord 🙂
Warm wishes, Dianna
Det er en virkelig dejlig islagkage og den smager rigtig godt. Jeg lavede den et par dage før og så tog jeg den op 20 min før. Den var stadig totalt bundfrossen. Den stod i over en time men var stadig meget hård. Jeg ved ikke om jeg har gjort noget galt.
Hej Lene
Hvor er det dejligt at høre – tusind tak 🙂
Ej hvor vildt – en time? Det lyder helt vanvittigt jo, hihi 🙂 Står din fryser kun på -18 grader og ingen turbofrys eller lignende?
Var i vores sommerhus i sommerferien, og vi kunne ikke forstå hvorfor isene var så stenhårde – men fadt så ud af at en eller andet knap var trykket ind, så den frøs tingene ekstra hårdt 🙂
Warm wishes, Dianna
Kunne man bruge makroner til bunden for at gøre den glutenfri og evt komme mindre smør i ?
Hej Pia
Jeg ville nok gå med glutenfri kiks eller glutefri kammerjunkere – tror ikke det bliver godt med makroner 🙂
Warm wishes, Dianna
Mums, det skal jeg prøve. Er det sødet kondenseret mælk du bruger?
Hej Joanna
Ja lige præcis:) Håber den hitter:)
Warm wishes, Dianna
Mums, ser lækker ud. Jeg har lige et spørgsmål inden jeg kaster mig ud i at lave den. Er det sødet kondenseret mælk ?
Hej Joanna
Ser desværre først dine beskeder nu, men som sagt ja – så er det sødet kondenseret mælk (men ikke dulce de leche) 🙂
Warm wishes, Dianna
Mums ser lækker ud, kan den laves laktose- og glutenfri?
Hej Gitte
Det har jeg desværre ikke prøvet. Men glutenfri kan den helt sikkert, men glutenfri kammerjunkere, glutenfri havregryn og mel – laktosefri fløde har jeg ikke prøve med, men jeg kan absolut ikke se, at det ikke skulle fungere – hvis du vælger en variant der kan piskes 🙂
Warm wishes, Dianna
Hej
Hvor stor er springformen?
Hej Anne-Mette
Ej for Søren ja, det havde jeg glemt. Det er lagt på nu 🙂
Warm wishes, Dianna
Kan den laves på anden måde end med kondenseret mælk?
Hej Camilla
Sagtens ja, så kan du lave den med basen fra denne jordbæris i stedetfor – rabarberne kan du blot bage som beskrevet i opskriften:)
Ved denne metode har isen bedst af en tur i ismaskinen, men det går også uden:)
Warm wishes, Dianna