Sugar Free Rhubarb Ice Cream

Sugar Free Rhubarb Ice Cream is a delicious treat on a hot Summer's day. And each scoop has just 240 calories and 5g net carbs per scoop. Sweet!

It's a scorcher today, so I'm just sitting inside, enjoying some Sugar Free Rhubarb Ice Cream.

(Actual picture of me below.)

This sugar free frozen dessert captures all the sweet and sour goodness of hot rhubarb cobbler, just in a tasty ice cream form.

What is rhubarb, and why should I put it in my ice cream?

Rhubarb is an old timey springtime fruit that looks like stalks of pinkish green or magenta celery. Well... it is commonly known as a fruit, but rhubarb is technically a vegetable. But to confuse things even more, a 1947 court opinion deemed the plant a fruit since it's often used that way. So you really have your pick in terms of what you call a nice hot pink stalk of rhubarb.

I prefer to think of it as "sour celery".

How do you make Sugar Free Rhubarb Ice Cream?

To make this tasty ice cream, you start by making an ice cream custard composed of rhubarb, sugar free sweetener, almond milk, cream and a little bit of balsamic vinegar. While the rhubarb custard is chilling, you mix up a crumble topping made from almond flour, flaxseed meal, sliced almonds, pecans, flaked coconut, vanilla, butter and some more sugar free sweetener.  That gets baked in the oven until the crumbles are toasty and browned.  Then you churn the ice cream, top it with the crumbles and freeze it until it hardens.

And badda bing, badda boom, you've got yourself a delicious scoop of ice cream with only 240 calories and 5g net carbs per scoop.

If you liked this ice cream, then you might like my recipes for Rainbow Shertbet, Blueberry and Butter Pecan Ice Cream.