This is a fun recipe that is a delicious accomplishment.
How To Make Rhubarb Ice Cream
An incredibly flavorful take on ice cream! Experience the wonderful combination of smooth and creamy along with the sweet and slightly tart from simmered-down rhubarb.
Cook:
40 mins
Total:
1 hr 40 mins
Ingredients
- 3 cups rhubarb, fresh or frozen, thinly sliced
- 2 cups sugar
- 1 tsp lemon juice
- 1 cup heavy whipping cream
Instructions
-
Place rhubarb in an ungreased 13x9-inch baking dish. Sprinkle with sugar, tossing to coat.
-
Cover and bake in a 375 degree F oven for 30 to 40 minutes, or until tender, occasionally stirring.
- Cool slightly.
- Process in batches in food processor or blender until smooth.
- Transfer to a bowl, cover and refrigerate until chilled.
- Stir in lemon juice. In a mixing bowl, beat cream until stiff peaks form.
- Gradually fold into rhubarb mixture.
- Transfer to a shallow 2-qt freezer container.
- Freeze uncovered for 1 hour, stirring every 15 minutes.
-
Cover and freeze overnight.
Nutrition
- Sugar: 135g
- :
- Calcium: 156mg
- Calories: 816kcal
- Carbohydrates: 141g
- Cholesterol: 109mg
- Fat: 30g
- Fiber: 2g
- Iron: 1mg
- Potassium: 411mg
- Protein: 3g
- Saturated Fat: 18g
- Sodium: 36mg
- Vitamin A: 1291IU
- Vitamin C: 11mg
Share your thoughts on this rhubarb ice cream recipe in the Recipe Sharing forum and let us know how it turned out for you!
Was this page helpful?
Submit Your Own Recipe
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
Comments