Strawberry Rhubarb Ice Cream
Strawberry Rhubarb Ice Cream that is gluten free, easy to make, has six basic ingredients and loads of flavour from the fresh fruit.
Prep Time 15 minutes mins
Total Time 8 hours hrs 30 minutes mins
Course Dessert
Cuisine gluten free
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
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.
Note: The ice cream was a perfect consistency after 8 hours of freezing. Longer than that it is best to let it sit at room temperature for 10 minutes before serving and eating
Keyword gluten free, Ice Cream, Rhubarb, Strawberry