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No Churn Rhubarb Ice Cream From Table for Seven

No Churn Rhubarb Ice Cream

Erin Table for Seven
Creamy, refreshing and packed with sweet rhubarb and No ice cream maker needed!
4.31 from 96 votes
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Prep Time 30 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 6
Calories 340 kcal

Ingredients
  

  • 3 cups chopped rhubarb
  • 1 ½ cups sugar
  • 1 teaspoon lemon juice
  • 1 cup whipping cream

Instructions
 

  • In a saucepan over medium heat, cook rhubarb and sugar until rhubarb is soft and sugar is completely dissolved. This should take about 10-12 minutes. Remove from heat and let it cool.
  • Then, with a blender, food processor or stick blender, puree rhubarb until smooth. Place in refrigerator to get cold for about 15 minutes.
  • In a mixing bowl, beat cream until stiff peaks form.
  • Stir lemon into rhubarb puree, then, fold into the whipped cream. Place in freezer safe bowl and cover.
  • Place in freezer until sets. At least 4-6 hours before serving

Notes

Nutrition

Calories: 340kcalCarbohydrates: 54gProtein: 2gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 14mgPotassium: 215mgFiber: 1gSugar: 52gVitamin A: 645IUVitamin C: 5mgCalcium: 79mgIron: 0.2mg
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