Ingredients for Rhubarb Strawberry Ice Cream
- 1 cup chopped rhubarb
- 1 cup sugar
- ½ cup water
- 2 cups sliced strawberries
- 4 large marshmallows
- 1 tablespoon lemon juice
- 2 cups heavy whipping cream
- a few drops red food coloring
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How to Make Rhubarb Strawberry Ice Cream
- Combine 1 cup chopped rhubarb, 1 cup sugar, ½ cup water, and 2 cups sliced strawberries in a medium saucepan.
- Bring to a boil over medium heat, then reduce heat and simmer for 10-15 minutes, stirring occasionally, until the rhubarb is softened and the mixture has thickened slightly.
- Remove from heat and stir in 4 large marshmallows and 1 tablespoon of lemon juice. Stir until marshmallows are completely melted and the mixture is smooth.
- Pour the mixture into a large, shallow bowl and refrigerate for at least 4 hours, or preferably overnight, to chill completely.
- In a separate chilled bowl, beat 2 cups heavy whipping cream with an electric mixer until soft peaks form.
- Gently fold the chilled fruit mixture into the whipped cream until just combined.
- Add a few drops of pink food coloring (optional) to achieve your desired shade of pink.
- Churn the ice cream mixture in an ice cream maker according to the manufacturer's instructions.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until solid, before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
199g
Fat
54g
Carbs
19g
