Strawberry rhubarb swirl ice cream

From WikiMD's Wellness Encyclopedia

Strawberry Rhubarb Swirl Ice Cream[edit | edit source]

This is a delicious and refreshing keto friendly dessert that combines the tartness of rhubarb with the sweetness of strawberries. It's perfect for a hot summer day or as a special treat any time of the year.

Ingredients[edit | edit source]

Instructions[edit | edit source]

  1. Combine the strawberries, rhubarb, and half of the erythritol in a saucepan over medium heat. Cook until the fruit is soft and the mixture has thickened, about 10 minutes. Let it cool.
  2. In a separate bowl, mix together the heavy cream, almond milk, the rest of the erythritol, and the vanilla extract.
  3. Pour the cream mixture into an ice cream maker and churn according to the manufacturer's instructions.
  4. Once the ice cream is almost set, add the strawberry rhubarb mixture and continue churning until it's fully incorporated.
  5. Transfer the ice cream to a lidded container and freeze for at least 2 hours before serving.

Time[edit | edit source]

  • Preparation time: 15 minutes
  • Cooking time: 10 minutes
  • Freezing time: 2 hours
  • Total time: 2 hours 25 minutes

Nutritional Information[edit | edit source]

  • Serving size: 1/2 cup
  • Calories: 200
  • Fat: 16g
  • Carbohydrates: 8g (net)
  • Protein: 2g


Recipes (external)[edit source]

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Contributors: Prab R. Tumpati, MD