This strawberry and rhubarb ice cream is the perfect way to cool off a little this summer! Gorgeous strawberry and rhubarb sauce blends with delicate creamy vanilla ice cream to become a dessert that anyone will enjoy. If you decide to make this keto recipe, be prepared for the ice cream to disappear quickly – in my house it does just that!
The long-tested combination of strawberries and the distinct flavor of rhubarb… And there’s a reason for this combination – it’s delicious! The sweetness of the strawberries is perfectly offset by the sourness of the rhubarb. This keto recipe is inspired by the traditional strawberry and rhubarb pie, which is commonly served with a big ball of vanilla ice cream!
If you’re not a fan of rhubarb, just substitute it by adding more strawberries! Just keep in mind that such a substitution will increase the amount of carbs in the serving.
For a perfectly creamy texture, it’s best to serve the ice cream after it has stood in the freezer for 3-4 hours. I suggest stirring the ice cream about every half hour for the first two hours to make it as soft and smooth as possible. If you leave the ice cream in the freezer for a long time, let it stand at room temperature for about 15 minutes before serving to make it softer. Since we use almond milk in this keto recipe to reduce the carbs, it won’t stay soft in the freezer for a long time like regular ice cream.
This strawberry-rhubarb ice cream will be a favorite with kids and adults alike! Such a dessert will definitely make any summer day special.
Cooking time 180 min
Servings quantity 6
Ingredients :
Erythritol 2 teaspoon
Xanthan gum 1/2 tsp.
Water 1 tbsp.
Lemon juice 1 tsp.
Strawberries (sliced) 45 g
Rhubarb (diced) 45g
Heavy whipped cream 500 ml
Liquid vanilla extract 1/2 tsp.
Erythritol 45g
Sugar Free Almond Milk 60g
Step 1
For the strawberry-rhubarb syrup:
Mix together the sugarsam and xanthan gum in a small saucepan.
Step 2
Gradually stir in the water and lemon juice.
Step 3
Add the rhubarb and strawberries, then place over medium heat, stirring constantly.
Step 4
Keep over heat until the rhubarb is soft (about 4-6 minutes), then remove and allow to cool to room temperature before adding the sauce to the ice cream.
Step 5
For the ice cream:
In a large bowl, mix together the heavy whipped cream, vanilla and sugarsam.
Step 6.
Beat with a mixer until sturdy peaks.
Step 7
Pour in the almond milk in small batches, continuing to whip until the mixture thickens slightly.
Step 8
Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions.
Once the mixture has a characteristic ice cream texture, transfer it to a container. Add the strawberry and rhubarb sauce and place in the freezer for 2-3 hours (remember to stir every 30 minutes).
Bon appetit!
Energy value per serving
Calories from fat 262
Calories: 285
Fats: 29.1g
Carbohydrates: 4.3 g
Fiber: 0.6 g
Digestible carbohydrates: 3.7 g
Protein: 2.6 g
