Strawberry rhubarb swirl ice cream

Strawberry Rhubarb Swirl Ice Cream

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

• 2 cups of fresh strawberries, hulled and chopped
• 2 cups of fresh rhubarb, chopped
• 1 cup of erythritol or other keto-friendly sweetener
• 1 cup of heavy cream
• 1 cup of unsweetened almond milk
• 1 teaspoon of vanilla extract

Instructions

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

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

Nutritional Information

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

Recipes (external)

• Diet Doctor recipes on Strawberry rhubarb swirl ice cream
• Allrecipes Strawberry rhubarb swirl ice cream
• Ruled.me recipes on Strawberry rhubarb swirl ice cream
• Food.com recipes on Strawberry rhubarb swirl ice cream
• Pinterest recipes on Strawberry rhubarb swirl ice cream
• You Tube recipes on Strawberry rhubarb swirl ice cream