Strawberry Rhubarb Swirl Ice Cream
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Strawberry Rhubarb Swirl Ice Cream
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*The stevia erythritol blend we use in this recipe is twice as sweet as sugar. One teaspoon of the blend is as sweet as two teaspoons of sugar. If using a different sugar-free sweetener, adjust amount accordingly.
This makes a total of 6 servings of Strawberry Rhubarb Swirl Ice Cream. Each serving comes out to be 285 Calories, 29.1g Fats, 3.62g Net Carbs, and 2.64g Protein.
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Ingredients
Strawberry Rhubarb Sauce:
- 2 tablespoons granulated stevia/erythritol blend
- ½ teaspoon xanthan gum
- 1 tablespoon water
- 1 teaspoon lemon juice
- ½ cup sliced strawberries
- ½ cup diced rhubarb
Ice Cream:
- 16 ounces heavy whipping cream
- ½ tablespoon vanilla extract
- ½ cup granulated stevia/erythritol blend
- ¾ cup unsweetened almond milk
Instructions
For the strawberry rhubarb sauce:
- In a medium saucepan, combine the sweetener and xanthan gum.
- Gradually whisk in water and lemon juice until combined.
- Add strawberries and rhubarb and bring saucepan to medium heat, stirring frequently.
- Heat mixture until the rhubarb softens (about 4-6 minutes) and then remove from heat. Let sauce cool to room temperature before adding to the ice cream.
For the ice cream:
- In a large bowl, combine heavy whipping cream, vanilla, and sweetener.
- Using an electric mixer, whip the mixture until stiff peaks form.
- Gradually add the almond milk, blending between each addition. Beat mixture until it re-thickens slightly.
- Transfer mixture to ice cream machine and freeze per manufacturer’s instructions.
- Once the mixture has reached the creamy texture of ice cream, transfer it to a freezer-safe container. Add the strawberry rhubarb sauce and swirl together with a spoon. Cool in freezer for 2-3 hours before serving, stirring at 30 minute increments.
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