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Rabarberis – Nem is med rabarber uden ismaskine
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Rhubarb ice cream

Recipe for creamy rhubarb ice cream – no ice cream maker needed. Rhubarb ice cream made without a custard base.
Course Dessert
Cuisine Danish
Nøgleord Homemade ice cream, No-churn ice cream
Total Time 25 minutes
Servings 6 servings
Calories 548kcal

Ingredients

Roasted rhubarb

  • 500 g rhubarb, trimmed weight
  • 1 vanilla pod
  • 100 g caster sugar
  • 1 lime, zest and juice

For the ice cream

  • 1 tin sweetened condensed milk, approx. 400 g
  • 1/2 l whipping cream (38% fat)

Instructions

  • Cut the rhubarb into small pieces.
  • Split the vanilla pod lengthways and scrape out the seeds, then mix them with a little of the sugar.
  • Put the rhubarb, sugar, vanilla seeds, the empty pod, lime juice and lime zest in an ovenproof dish and toss well to combine.
  • Cover the dish with foil and bake in a preheated conventional oven (top and bottom heat) at 180°C for about 30 minutes. Leave to cool completely, remove the vanilla pod and blend to a smooth purée.
  • Whip the cream and condensed milk together to a creamy, airy ice cream base – soft, not stiff.
  • Fold in the rhubarb purée and stir until well combined. Save a little for the top, if you like.
  • Pour the ice cream mixture into a container, top with a little strawberry purée and freeze-dried strawberries if you like, and freeze for at least 4 hours.
    Take the rhubarb ice cream out of the freezer 10-15 minutes before serving.

Nutrition

Calories: 548kcal | Carbohydrates: 64g | Protein: 10g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 95mg | Sodium: 116mg | Potassium: 320mg | Fiber: 2g | Sugar: 61g | Vitamin A: 1480IU | Vitamin C: 7mg | Calcium: 371mg | Iron: 0.3mg