Description
Tart, sweet, and refreshingly creamy — this no-churn rhubarb ice cream is a low-carb twist on a classic summer treat, made without an ice cream maker for easy, guilt-free indulgence!
Ingredients
For the Base:
2 cups fresh or frozen rhubarb , chopped
¼ cup powdered erythritol, monk fruit sweetener, or allulose (adjust to taste)
1 tbsp lemon juice (to balance tartness)
½ tsp vanilla extract
Pinch of salt
1 cup heavy whipping cream
½ cup full-fat canned coconut cream or mascarpone cheese (for extra richness)
Optional: ¼ tsp cinnamon or fresh ginger for warm flavor
Optional Toppings:
Crushed pecans or walnuts
Whipped keto whipped cream
Fresh strawberries or raspberries
Extra rhubarb compote on top
FOR KETO VERSION:
Use unsweetened almond milk if needed and ensure your rhubarb is cooked with low-carb sweeteners . For vegan version, use coconut cream , cashew butter , and flaxseed gel .
Instructions
Make the Rhubarb Swirl:
In a small saucepan, cook chopped rhubarb , powdered sweetener , and lemon juice over medium heat for 5–7 minutes until soft and slightly thickened.
Let cool completely before using as a swirl or topping.
Whip the Cream:
In a large bowl, whip heavy cream until stiff peaks form.
Gently fold in coconut cream or mascarpone cheese , vanilla , and salt .
Fold in a few spoonfuls of rhubarb mixture for a marbled effect or layer it later.
Assemble & Freeze:
Spoon or pour mixture into a loaf pan or silicone mold.
Swirl remaining rhubarb compote through the top.
Cover and freeze for at least 4–6 hours or overnight until firm.
Scoop and serve cold for that creamy, dreamy texture!
- Prep Time: 10 mins
- Cook Time: 4 hrs
Nutrition
- Serving Size: 4
- Calories: 200
- Fat: 18g
- Carbohydrates: 4g
- Protein: 3g