© 2017 Green Kitchen Stories Rhubarb_Ice_Cream_Sandwiches_1

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.


  1. Posted 20 May ’17 at 03:08 | #

    Holy freaking moly. That wafer recipe sounds incredible, yet so easy to prepare! And I love the little amount of sweetener used for the jam.
    Ps : I LOVE the name Noah! It’s so cool you can change it, I’m pretty sure it’s not possible in Italy – yeah, it’s totally impossible :P

  2. Amanda Martin
    Posted 20 May ’17 at 04:07 | #

    I love the videos!!!! They’re all so beautiful and lovely. I can’t wait to make these!

    • Amanda Martin
      Posted 20 May ’17 at 04:16 | #

      I should also add that the videos are one of my favourite things about your blog, I think they set you apart from the rest

  3. Posted 20 May ’17 at 08:15 | #

    I just got some rhubarb and I guess it’s time to try out your recipe. Looks just so good and perfect for the hot days we got lately.

  4. Em
    Posted 20 May ’17 at 09:01 | #

    I love rhubarb and this looks so good! Would love to make these soon. Your videos are the best!

  5. Jessica Cregan
    Posted 20 May ’17 at 10:52 | #

    Yes please keep making videos. I’m not lying when I say your videos are the only ones I ever watch. I love how different they all are, and the way they’re shot always catches my attention. Which is difficult! :-) Plus I make several of your recipes a week and pour through your blog like a magazine so the videos give me something extra!

  6. Bethany
    Posted 20 May ’17 at 12:15 | #

    Looks delicious! I love your videos, they are BEAUTIFUL, fun to watch, and help me to understand the big picture with cooking the recipe so I don’t get overwhelmed by all the instructions.

  7. Ida
    Posted 20 May ’17 at 12:24 | #

    Love your videos, more videos, thank you 😁 Love it all, the pictures, Instagram, the recipes, the books, the blog, and again the videos, and I could not agree more with Jessica cregan 😁 Thank you from Copenhagen 🇩🇰 😁

  8. Sophie
    Posted 20 May ’17 at 12:52 | #

    Please, please, never stop making videos! they are so awesome!!!!

  9. Kristina
    Posted 20 May ’17 at 15:24 | #

    Oh please make more videos, they are all fantastic!

  10. Sylvie
    Posted 20 May ’17 at 16:58 | #

    yes make more videos! it’s fun, cute and beautiful to watch.
    and these ice cream sandwiches looks so good :)

  11. Rossi Anastopoulo
    Posted 20 May ’17 at 21:36 | #

    I love the videos, please keep making them!

  12. Elisabeth
    Posted 20 May ’17 at 23:11 | #

    This looks delicious – I must make them soon :) The video is very helpful and make it easer to make. Thank you for that.

  13. Posted 20 May ’17 at 23:30 | #

    Love this recipe ans love your videos! Keep up the good work x

  14. Posted 21 May ’17 at 00:04 | #

    Your videos are top top top!!!! I love them so much, and the music is each time so perfect. Love all and yes please: more videos!!! thank you :)

  15. Posted 21 May ’17 at 00:17 | #

    We have so much rhubarb right now, I can’t wait to try the mascarpone version – it looks delicious! And such beautiful photos :) xoxo

  16. Siobhan MacMahon
    Posted 21 May ’17 at 01:20 | #

    I love your recipes and I adore your videos ! Can’t wait to try these-rhubarb/strawberry is one of my fav combos !

  17. Annika
    Posted 21 May ’17 at 01:42 | #

    Great video and the recipe seems to be a winner!

  18. Erica
    Posted 21 May ’17 at 02:33 | #

    Its sad to see you describing looking after your children’s clothing needs as “meaningless.” This de-values the work parents – ok mostly mothers – do in choosing, purchasing and selecting their kids clothes in order to suit weather, Occassion etc. It’s another of the many tasks performed each day that are not valued by our society.

  19. Shanita
    Posted 21 May ’17 at 04:15 | #

    I love your videos so much! They’re so beautiful and calming and I can almost taste the food just by watching it… almost. :p Also this looks delicious, I’ll definitely be trying out the vegan version soon! Thank you :)

  20. Posted 21 May ’17 at 07:44 | #

    This is an incredible ice cream recipe! Wow! and the video…just stunning! No doubt that your work is one of a kind. Hello from sunny Tel Aviv!

    • אליענה
      Posted 7 Jun ’17 at 16:00 | #

      I’m from Jerusalem!

  21. Ann-Sofie
    Posted 21 May ’17 at 08:15 | #

    Your blog and videos are great!

    One question, when to add and mix the coconut milk in the vegan version?
    The recepie looks so nice!

  22. Ann Van Gampelaere
    Posted 21 May ’17 at 11:22 | #

    LOVE the video! It’s so much more clear then words. Can’t wait to try this out.

  23. Linda
    Posted 21 May ’17 at 12:27 | #

    Amazing! And love love love the videos, they are so relaxing to watch and the music you choose is beautiful and fitting, please keep making them!

  24. Marita Johnson
    Posted 21 May ’17 at 13:45 | #

    Videos? YES!! Please! They bring sunshine to the darkest of days!

  25. Sonia
    Posted 21 May ’17 at 15:01 | #

    I love your videos! Don’t stop..make more!

  26. Alice
    Posted 21 May ’17 at 19:22 | #

    Very nice video , thank you for sharing .

  27. Pia gelin
    Posted 21 May ’17 at 19:32 | #

    please continue maling videos, they are inspiring (and cute) !

  28. Mary Geyman
    Posted 21 May ’17 at 20:39 | #

    What a beautiful recipe! And YES! Your videos are SO beautiful and helpful! Thank you!!

  29. Posted 21 May ’17 at 22:20 | #

    How wonderful! Rhubarb and strawberries together is one of my favorites! Your videos are just wonderful and I really enjoy watching them. They make the recipe come together so well! Please continue to make them! Thanks so much for sharing!!

  30. Posted 21 May ’17 at 23:09 | #

    Thanks for sharing this delicious recipe. Tried it today!!
    A little question: where do you get the music you use for your videos? I remember someone asking the same thing a while ago, but I can’t find it anymore…
    many thanks,

    • Posted 21 May ’17 at 23:20 | #

      Happy you gave them a go! We use a music service called Epidemic Sound and they specialize in music for tv, YouTube etc. so unfortunately not anything you can download or stream from Apple Music/Spotify etc.

      • Posted 22 May ’17 at 15:20 | #

        Thanks David, for the hands up! We have to edit a small video about our agriturismo and were still looking for some music service. Many thanks,

  31. DG
    Posted 22 May ’17 at 06:17 | #

    You guys are too amazing. Put me in your pocket.

  32. Monica
    Posted 22 May ’17 at 09:26 | #

    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

  33. Posted 22 May ’17 at 09:27 | #

    Yes for the videos, I love them! And ice cream sandwiches are the best, I definitely need to give these a try.

  34. Marla
    Posted 22 May ’17 at 11:33 | #

    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.

  35. Wieneke
    Posted 22 May ’17 at 13:45 | #

    I absolutely love your videos! Seriously, the calmth and vibrance (is that a word?) of them, love it. Greetings from the Netherlands!

  36. Wieneke
    Posted 22 May ’17 at 13:51 | #

    PS. And thanks for giving a vegan option!

    • Wieneke
      Posted 29 May ’17 at 13:11 | #

      Made them, delicious!!

  37. Posted 22 May ’17 at 14:06 | #

    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.

  38. Michelle Norris Luba
    Posted 22 May ’17 at 20:51 | #

    The videos are great. My daughter and I love watching them ! She can’t wait to make the ice cream sandwiches.

  39. Posted 22 May ’17 at 21:06 | #

    That looks absolutely delicious.


  40. birgit
    Posted 22 May ’17 at 21:36 | #

    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 )

  41. Posted 23 May ’17 at 05:00 | #

    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

  42. Marilyn
    Posted 23 May ’17 at 08:14 | #

    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!

  43. Posted 23 May ’17 at 19:26 | #

    It looks amazing!!! Thank you for those very nice videos!!! Keep sharing more:)

  44. Stef
    Posted 24 May ’17 at 14:57 | #

    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
      Posted 24 May ’17 at 14:59 | #

      Those videos, I meant to write …

  45. Kristin
    Posted 25 May ’17 at 22:11 | #

    Hello, thank you for the inspiring video – would you say that the sandwiches keep well in the freezer, 1-3 months?

  46. Posted 26 May ’17 at 11:25 | #

    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 http://www.noshandgrub.com/

  47. Posted 26 May ’17 at 19:47 | #

    It looks absolutely amazing and delicious!
    Good video!

  48. Judith
    Posted 27 May ’17 at 16:03 | #

    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?

    • Posted 29 May ’17 at 13:10 | #

      Hi Judith, you can use lightly toasted sunflower seeds instead of the hazelnuts.

      • Judith
        Posted 3 Jun ’17 at 06:37 | #

        Thanks, David, I’ll try it!


  49. Posted 28 May ’17 at 01:00 | #

    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



  50. Posted 30 May ’17 at 01:13 | #

    thanks for sharing will definitely give it a go – it wil be perfect fpr summer

  51. Posted 1 Jun ’17 at 06:51 | #

    I’ve never tasted one, hoping I can taste one soon. Love the pics

  52. Posted 3 Jun ’17 at 17:15 | #

    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.

  53. Steph
    Posted 5 Jun ’17 at 07:42 | #

    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…

  54. Posted 7 Jun ’17 at 20:05 | #

    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! :)

  55. Savannah
    Posted 7 Jun ’17 at 22:19 | #

    Yes more videos!! Love them 🤗

  56. Posted 8 Jun ’17 at 07:27 | #

    Wow, that ice sandwich looks amazing … I’ll have to make that at some point this summer!

  57. Alicia
    Posted 8 Jun ’17 at 10:06 | #

    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 :-)

  58. Mikala
    Posted 8 Jun ’17 at 11:43 | #

    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

  59. Bri
    Posted 9 Jun ’17 at 13:17 | #

    As coconut oil is solid at room temp, any recommendations to sub it out For people who can’t eat coconut?

  60. Petra
    Posted 12 Jun ’17 at 19:05 | #

    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.

  61. Andrew heard
    Posted 14 Jun ’17 at 15:03 | #

    I am just enjoying some of the rhubarb / strawberry jam on fresh blanched local asparagus… Yummy. The jam is highly addictive. On a piece of multi grain toast with almond butter… The hint of honey for sweetness and the ginger brings it alive. 3rd time now I have made it. At least 3 pounds of fruit this batch. I have given much away (ie. To my gracious friend with the rhubarb patch who continues to provide me with lots). I have made the cake (3x as well) and it is delicious.

    Thanks for a taste of summer.

  62. Posted 14 Jun ’17 at 16:14 | #

    I had lots of fun preparing these ice cream sandwiches last weekend and intend to do it again next weekend when my nephews come to visit here. And now that’s out there we will definitely try the dipping in dark, melted chocolate! Thanks!

  63. Sam
    Posted 15 Jun ’17 at 17:36 | #

    Your videos are amazing, David – keep doing them. They are so beautiful, just like the name Noah!!

  64. Penny Kingan
    Posted 1 Jul ’17 at 05:02 | #

    These look gorgeous! Please keep making your vids, they are so good!

  65. Olivia
    Posted 19 Jul ’17 at 07:32 | #

    I just got some organic rhubarb and am dying to make this! I want to try the vegan option but am allergic to cashews, any suggestions on other nuts I could use instead? Would almonds or walnuts or hazelnuts work?

  66. Posted 20 Jul ’17 at 11:04 | #

    I love the videos you’re making, they gather such beautiful images and does make it easier to visualise the recipe process. Don’t hesitate to continue making them :)

  67. Sophie
    Posted 8 Aug ’17 at 21:40 | #

    Made these today, but swapped strawberries for gooseberries and they were absolutely delicious!! These will definitely enter into the summertime dessert rotation.

  68. Posted 21 Aug ’17 at 17:34 | #

    You are very talented! So cool vegetarian recipes! And I like your videos – really wonderful!

  69. Posted 5 Sep ’17 at 22:05 | #
  70. Mathilde Mothey
    Posted 3 Oct ’17 at 16:29 | #

    Hello, I like so much the quality of your videos, what device do you use?
    bravo for your recipes so enticing!
    Sorry for my bad english. ..

  71. Meghan
    Posted 4 Oct ’17 at 23:41 | #

    Your videos are beautifully done and extremely helpful when preparing your recipes! Keep making videos!

  72. Daniel Pellen
    Posted 16 Oct ’17 at 17:17 | #

    So cool, thank you very much!

  73. Posted 14 Mar ’18 at 06:21 | #

    Even knowing how to make the rhubarb in itself is useful, but then these icecream sandwiches? Wow. How do you guys develop these recipes? Are they your own? Love them all.

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