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.
(Actual reactions to this recipe below.)
Sugar Free Rhubarb Cobbler Ice Cream
This Sugar Free Rhubarb Ice Cream is the perfect thing for a hot Summer's day. And each scoop has just 5g net carbs per scoop. Sweet!
- Prep Time: 5
- Cook Time: 40
- Total Time: 45 minutes
- Yield: 3 cups 1x
- Category: Dessert
- Cuisine: American
- 4 cups rhubarb, diced
- ¼ cup water
- 1 cup Swerve or equivalent granulated sweetener
- 1 cup unsweetened almond milk
- 1 cup heavy whipping cream
- 1 ½ teaspoons balsamic vinegar, optional
- 3 drops red food coloring, optional
1. Make sure to freeze the canister of your ice cream maker 24 hours before making the recipe.
2. Add rhubarb, sweetener and water to a medium sized sauce pan. Cook on medium high heat until boiling. Cover the pan, lower the heat to low and simmer for 10 minutes.
3. Pour the rhubarb into a food processor or high powered blender. Add in almond milk, cream and balsamic vinegar and process until smooth and combined. Taste for sweetness and add more sweetener if desired. Optional: Add in a few drops of red food coloring to make the ice cream pinker.
4. Chill in the refrigerator until completely cold, about 3-4 hours.
5. For the crumble topping, preheat the oven to 300 degrees F and cover a cookie sheet with parchment paper.
6. Mix together all the dry ingredients. Mix the melted butter with vanilla and add to the dry ingredients. Blend with a pastry cutter until the mixture looks like coarse crumbs. Spread the crumbs out on the parchment covered cookie sheet and press down with your hands to flatten it a little bit.
7. Bake 20-25 minutes, or until edges are golden brown. Leave the crumbles on the pan and allow them to cool completely on the counter.
8. Once the ice cream custard has cooled, add it to the frozen canister of an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes. It should be the consistency of soft serve ice cream.
9. Pour the ice cream into a loaf pan and sprinkle the crumbles on top. Alternately, you can fold the crumbles into the ice cream.
10. Cover tightly with plastic wrap or foil. Place the container in the freezer and allow the mixture to freeze for 2 hours until hardened.
- Serving Size: ½ cup
- Calories: 240
- Fat: 23
- Carbohydrates: 8
- Fiber: 3
- Protein: 4
Keywords: Low Carb Rhubarb Ice Cream, Keto Rhubarb Ice Cream, Sugar-Free Rhubarb Ice Cream