Strawberry Rhubarb Ice Cream that is gluten free, easy to make, has six basic ingredients and loads of flavour from the fresh fruit. Do you ever look around the grocery store hoping to find gluten free ice cream? There are definitely some good gluten free ice creams to buy but homemade is amazing and you can change the fruit throughout the season.
This is such a great recipe because you only need a few ingredients and very little time. The tartness of the rhubarb with the sweetness of the strawberries is such a delicious combination.
You don’t need an ice cream maker for this recipe!
How to Make Strawberry Rhubarb Ice cream!
First thing you do is to take the cream cheese out of the fridge to soften and make it easy to mix in with the other ingredients.
Then you make the jam and leave it to cool while preparing the ice cream.
Add the cream cheese, cream and yoghurt to a bowl with the sugar, beat them all together until the mixture looks smooth. Don’t over mix the ice cream and turn it to butter
Combine the ice cream and the jam, then freeze the mixture for at least 8 hours before enjoying.
Can I Change the Fruit Ingredients?
You can definitely switch out the fruit and enjoy so many other fresh flavours. Just remember to reduce the sugar in the jam for sweeter fruits like cherries and peaches.
How should I serve this Ice Cream
Once the Ice Cream has been frozen for about 8 hours it is quite solid. You may need to let it warm and soften slightly before serving. I found that the consistency was perfect at slightly less than 8 hours of freezing. To serve this strawberry rhubarb ice cream you can scoop it out and add it to a gluten free cone or into a bowl.
Another way to serve this ice cream is to remove it from the pan, by lifting it out with the parchment paper. Then you can slice it like a loaf or cut it into bite size cubes and eat it with your fingers or a tooth pick … if you don’t want to use a spoon. Which ever way you choose to eat it. It is a delicious summer dessert!
Strawberry Rhubarb Ice Cream
Ingredients
For the Strawberry and Rhubarb Jam
- 200 g strawberries fresh or frozen about 6 medium sized strawberries
- 50 g rhubarb diced
- 80 g white sugar
For the Ice Cream
- 100 g cream cheese softened
- 170 g whipping cream
- 60 g strawberry or plain yoghurt
- 40 g brown sugar
- 30 g white sugar
Instructions
For the Strawberry and Rhubarb Jam
- Take the cream cheese out of the fridge to soften slightly while you make the strawberry and rhubarb jam.
- In a medium saucepan over medium heat, add the strawberries, rhubarb and sugar. Cook while constantly stirring until the sugar has dissolved. Cover the saucepan with a lid, reduce the burner to low and cook for about 5 minutes or until it looks soft and jammy.
- Increase the heat to medium low and simmer with the lid off, while occasionally stirring for about 20 minutes).
- Let the jam cool completely before adding it to the ice cream.
For the Ice cream
- Line a freezer proof loaf pan with parchment paper.
- In a large bowl, beat the softened cream cheese.
- Add the cream, yoghurt, and sugars to the cream cheese. Beat this mixture for about 1 minute, or until just combined and slightly thicker than when you started beating them. Don't overmix it!
- To the loaf pan add half of the ice cream, then add a layer on top of the ice cream with half of the jam.
- Add the second layer of ice cream and then the second layer of jam. With a knife swirl the jam into the ice cream to create a pattern
- Cover the pan with plastic wrap and freeze for about 8 hours or overnight.
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