Rhubarb-Strawberry Ice Cream

This fruity ice cream treat will hit the spot on a hot summer day, and is sure to be a favorite among kids.

Rhubarb-Strawberry Ice Cream + enlarge image
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2 users rated this recipe an average rating of 1.5
Makes:
20 servings
Serving Size:
1/2 cup
Yields:
10 cups
Prep:
40 mins
Chill:
4 hrs
Freeze:
4 hrs
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Rhubarb-Strawberry Ice Cream

Ingredients
3
cups sliced fresh rhubarb or frozen unsweetened sliced rhubarb (do not thaw frozen rhubarb)
2
cups sugar
2
cups water
1
cup sliced fresh strawberries
3
cups miniature marshmallows
3
tablespoons lemon juice
2
cups whipping cream
 
Red food coloring (optional)

Directions

  1. In a 4-quart Dutch oven combine rhubarb, sugar, water, and strawberries. Bring to boiling; reduce heat. Simmer, uncovered, 10 to 15 minutes or until fruit is very tender, stirring occasionally. Reduce heat. Add marshmallows and lemon juice. Cook and stir until marshmallows are melted. Transfer to a very large mixing bowl; cover and chill in the refrigerator 4 hours or overnight until completely chilled.
  2. In a chilled large mixing bowl beat whipping cream with an electric mixer until soft peaks form. Fold whipped cream into chilled fruit mixture. Stir in enough food coloring to reach desired color, if desired.
  3. Freeze ice cream mixture in a 4- or 5-quart ice cream freezer according to the manufacturers directions. Transfer to a freezer container. Cover and freeze about 4 hours or until firm. Makes about 10 cups (twenty 1/2-cup servings).

Nutrition Facts

(Rhubarb-Strawberry Ice Cream)
    Per serving:
  • 194 kcal cal.,
  • 9 g fat
  • (6 g sat. fat,
  • 3 g monounsatured fat),
  • 33 mg chol.,
  • 20 mg sodium,
  • 29 g carb.,
  • 1 g fiber,
  • 25 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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