Rhubarb Ice Cream Sandwiches + Video


Luise asked me to write something short and quick today. And to stick to the subject (which I assume is ice cream). That was 12 hours ago. To be fair, I’ve also been carrying a baby (with a new name) and a feverish Isac for a huge chunk of those hours. Excuses aside, I’m not good at quick. I’m not slow. But I’m definitely not quick. I like to let things take time. Explore all possibilities. Thorough. I’m thorough. Not slow. Well maybe a little bit slow. In a good way. Except when facing meaningless everyday decisions (like picking clothes for the kids), then I’m slow in a bad way. I’m apparently not good at sticking to subjects either. Ice cream, here we go.


Making homemade ice cream sandwiches is a fun little weekend project. It doesn’t take too much active time but they do need a couple of hours to firm up in the freezer. Unlike normal sandwich bars, ours are made with raw wafers and a rhubarb swirled no-churn ice cream. The raw wafer is simple to make and the rich chocolate hazelnut flavor balances the tanginess from the rhubarb nicely. We are showing how to get the wafer thin and perfectly sized in the video further down.


We have tried two different versions of the ice cream and are sharing both here. One is made with mascarpone and quark cheese (so it’s technically a frozen cheesecake) and is super simple and delicious. The other version is vegan and made with coconut milk and soaked cashew nuts. You can use an ice cream maker to get it even creamier but we simply skipped that extra step this time. Unless you’re an ice cream purist, you’ll see that the no-churning method works well for a sandwich bar,  just let them soften a few minutes before digging in. They are super tasty and a real treat to have ready in the freezer. We’ve cut them pretty big here but you could cut them in squares instead and end up with twice as many.



You can of course use the wafer recipe with any type of ice cream in between, just make sure the bottom wafer layer is slightly frozen before filling up with ice cream. We fantasized about also dipping these in dark, melted chocolate but decided that we had to draw the line somewhere. But I’m throwing it out there in case anyone is up for it …


We created this little youtube video for a more visual demonstration on how we make these. It takes a little extra time to make these videos but it’s lots of fun and we feel that they really help understanding the cooking process. Please leave a comment letting us know if you like us to continue making more videos.

Rhubarb Ice Cream Sandwiches
Makes 10

Note: We use the Rhubarb & Strawberry Jam on everything from sandwiches to breakfast yogurt and porridge. So make a double batch while you are at it. The sweetness depends on the quality of the fruit so taste and adjust accordingly.

Rhubarb & Strawberry Jam
2 cups / 200 g rhubarb, washed and trimmed
1 cup / 150 g strawberries, washed and trimmed
3 tbsp maple syrup
1 tsp freshly grated ginger
a pinch vanilla powder

Raw Hazelnut Wafer
1 1/2 cup / 200 g hazelnuts
1/2 cup / 50 g rolled oats or oat flour
3 tbsp cacao powder
a pinch sea salt
3 tbsp coconut oil
16 soft dates (7 oz / 200 g), pitted

Rhubarb Ice Cream (scroll down for vegan version)
1 cup / 250 g quark cheese (or strained greek yogurt)
1 cup / 250 g mascarpone (or more quark cheese)
2-3 tbsp maple syrup
1 cup / 250 ml Rhubarb & Strawberry Jam (see recipe above)

Start by making the jam. Slice rhubarb and strawberries thinly and add them to a sauce pan together with the rest of the jam ingredients. Cook on low heat for approx. 20 minutes until soft. Use a hand blender to mix it if you prefer it smooth, or leave it chunky. Let cool entirely. Meanwhile, prepare the raw hazelnut wafer.

Add hazelnuts, rolled oats, cacao powder and salt to a food processor and mix thoroughly until the texture resembles sand. Pour into a separate bowl. Add dates and coconut oil to the food processor and mix into a paste. Pour the mixed nuts back and pulse everything until it’s combined into a dough. Roll it into a log and divide into two equal halves. Use a pen to copy the exact size of the baking dish onto a baking paper, then roll out one of the wafer dough halves on the baking sheet until it has the right shape, use a second baking sheet on top to prevent the rolling pin from sticking. Transfer the baking paper with the wafer to the baking dish and place in the freezer while preparing the ice cream (or vegan version further down).

Combine quark cheese, mascarpone and 2-3 tbsp maple syrup (depending on how sweet you prefer it) in a mixing bowl. Add 1/2 cup / 125 ml of the cooled rhubarb & strawberry jam. Stir until combined. Take out the baking dish from the freezer and pour the ice cream mixture on top. Spoon more jam on top (roughly 1/2 cup / 100-150 ml) and use a spoon to swirl it evenly. Put back in the freezer for 1-2 hours to firm up.

Roll out the second half of the wafer dough using the same method as the first. Use a fork to make hole patterns and then turn it upside-down on to a second baking sheet. Remove the ice cream from the freezer and carefully transfer the wafer on top of the ice cream. Put it back in the freezer for 3-4 hours until completely firm. Then take it out, cut into 10 rectangles or 20 squares using a sharp knife dipped in hot water, wrap with baking paper and store in the freezer.


Vegan Rhubarb Ice Cream 
1 1/2 cup / 200 g cashew nuts (pre-soaked for 4-6 hours)
1 x 14 oz / 400 ml can coconut milk
4 tbsp maple syrup
juice of 1 lemon
1 cup / 250 ml Rhubarb & Strawberry Jam (see recipe above)

Drain the soaked cashew nuts and add them to a high-speed blender together with coconut milk, maple syrup and lemon juice. Mix on high speed until smooth. Add 1/2 cup / 100-150 ml of the cooled rhubarb & strawberry jam and pulse until combined. Take out the baking dish from the freezer and pour the ice cream mixture on top. Spoon more jam on top (roughly 1/2 cup / 100-150 ml) and use a spoon to swirl it evenly. Put back in the freezer for 1-2 hours to firm up. Follow the remaining instructions in the main recipe.


Here’s another rhubarb treat I did the other day. I didn’t follow an exact recipe but I kind of based it on this recipe from our archive and replaced the grated apple with lots of rhubarb jam and the apple slices on top with rhubarb and strawberry bits. Skip the cinnamon on top and just add a little cardamom to the batter, in case you feel like trying it.


  • Petra
    Thanks for a stunning recipie did it today. A tip: make the wafer dough not too thin! Perhaps even dry them out a bit in the oven as in raw baking. Because the top layer wasted my whole thing. ..fel into pièces 😢 Did vegan version and up til then everything was fine and dandy and since it broke it will be more likely an ice-cream with cookie crumbles on top.
  • Bri
    As coconut oil is solid at room temp, any recommendations to sub it out For people who can't eat coconut?
  • Mikala
    I absolutely LOVE your videos, they warm my heart and inspire me! Please never stop making them. I often share them with friends and family to show them how magical they are and to help encourage them to eat healthy wholesome food X
  • Alicia
    Very nice to see you adapted the apple cake with rhubarb! I actually tried the same thing a couple weeks ago because I love your apple cake recipe and had some surplus rhubarb, funny :-)
  • Wow, that ice sandwich looks amazing ... I'll have to make that at some point this summer!
  • Savannah
    Yes more videos!! Love them 🤗
  • i looove your videos <3 a little tip for the jam. i add a big pinch of salt which activates the natural sweetness of the fruits if i can say so thus can decrese the amount of sugar! :)
  • Steph
    Please keep making the videos! I love them!! I find it really helpful to see how you guys actually make your recipes, plus they are beautiful to watch. But they do leave me wishing I had a nicer kitchen...
  • I was just eating ice cream a few hours ago from the store near to my hostel and I can't help that when I go back home I'll make my own ice cream. Ah, this blog post makes me salivating again and with the wafer. Reminds me of the dirty ice cream in Singapore but this one is home-made so this is better.
  • I've never tasted one, hoping I can taste one soon. Love the pics
  • thanks for sharing will definitely give it a go - it wil be perfect fpr summer
  • Hello from NZ :) I have been following you guys for three years but this it the first time I have tried an icecream recipe. I made these with a tangerine marmalade and vegan filling and they are delicious! Hope to see more recipes soon Thanks C
  • Judith
    Thanks for sharing the recipe! I really would like to try it, but I'm allergic to nuts, especially haselnuts. Has anybody suggestions to replace it? Thanks!
    • Hi Judith, you can use lightly toasted sunflower seeds instead of the hazelnuts. /David
      • Judith
        Thanks, David, I'll try it! Judith
  • OMG It looks absolutely amazing and delicious! Good video!
  • Omg amazing recipe! Awesome blog, by the way. My BFF and I have our own blog as well and it'll be awesome if you could check it out and support us as well. It's at www.noshandgrub.com/
  • Kristin
    Hello, thank you for the inspiring video - would you say that the sandwiches keep well in the freezer, 1-3 months?
  • Stef
    Yes!! Please!! Stick to making those, they are gorgeous and also very helpful. Must try the sandwiches soon ... Thank you, guys, awesome job once more!
    • Stef
      Those videos, I meant to write ...
  • It looks amazing!!! Thank you for those very nice videos!!! Keep sharing more:)
  • Marilyn
    Who would not love your videos? The very lovely music, your beautiful, charming children - They are inspiring on many levels! Thank you for the delicious & healthy recipes so thoughtfully & creatively expressed!
  • Hi David and Luise, I love your videos, they're what originally inspired me to make my own! So cute and beautiful and love seeing you guys in your little Stockholm kitchen. Hope you're all well. x Buffy
  • birgit
    oh yes please i lovelovelove your videos and i could look at them all the day round they perfectly complete your recipes and i always want to run into the kitchen and never stop cooking again ( only to watch your next new video - giggle )
  • That looks absolutely delicious. http://www.mecooks.com
  • Michelle Norris Luba
    The videos are great. My daughter and I love watching them ! She can't wait to make the ice cream sandwiches. Thanks
  • Yesterday at the greenhouse I was eyeing the bohemoth rhubarb plants and feeling all kinds nostalgic. Am I the only one who gets teary eyed when the first pea tendrils? Or beet leaves break the dark earth? Rhubarb ice cream sandwhiches? Genius.
  • Wieneke
    PS. And thanks for giving a vegan option!
    • Wieneke
      Made them, delicious!!
  • Wieneke
    I absolutely love your videos! Seriously, the calmth and vibrance (is that a word?) of them, love it. Greetings from the Netherlands!
  • Marla
    I'm just wondering if you have a suitable alternative recipe for the cookie base that doesn't use nuts???? Secondly, how long will the leftover jam keep in the fridge. this looks and sounds absolutely delicious.
  • Yes for the videos, I love them! And ice cream sandwiches are the best, I definitely need to give these a try.
  • Monica
    I love your blog and I try to do most of your recipees. I do have problems to find rhubarb in Barcelona, do you have any suggestions to replace it? thanks so much
  • DG
    You guys are too amazing. Put me in your pocket.

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