Light And Refreshing

Rhubarb and Strawberry Ice Cream

5
Average: 5 (2 votes)
(2 votes)
Rhubarb and Strawberry Ice Cream
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 4 h. 25 min.
Ready in
Calories:
56
calories
Calories

Nutritional values

1 ounce contains
(Percentage of daily recommendation)
Calorie56 kcal(3 %)
Protein0.9 g(1 %)
Fat3.35 g(3 %)
Carbohydrates5.89 g(4 %)
Sugar added3.74 g(15 %)
Roughage0.41 g(1 %)
Vitamin A39.7 mg(4,963 %)
Vitamin D0.19 μg(1 %)
Vitamin E0.15 mg(1 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.03 mg(3 %)
Niacin0.17 mg(1 %)
Vitamin B₆0.01 mg(1 %)
Folate3.09 μg(1 %)
Pantothenic acid0.07 mg(1 %)
Biotin0.29 μg(1 %)
Vitamin B₁₂0.04 μg(1 %)
Vitamin C4.4 mg(5 %)
Potassium90.36 mg(2 %)
Calcium37.54 mg(4 %)
Magnesium3.98 mg(1 %)
Iron0.07 mg(0 %)
Iodine3.26 μg(2 %)
Zinc0.07 mg(1 %)
Saturated fatty acids2.07 g
Cholesterol11.92 mg

Ingredients

for
34
Ingredients
12 ounces Rhubarb
4 ounces Strawberries
5 tablespoons sugar
3 ½ ounces Yogurt
3 ounces milk
6 ounces Whipped cream
How healthy are the main ingredients?
RhubarbStrawberryYogurtsugarWhipped cream

Preparation steps

1.

For the ice cream, rinse, peel and chop the rhubarb. Rinse the strawberries, pat dry and cut them into quarters.

Place the rhubarb with the sugar in a pot to boil. Simmer for about 5 minutes. Mix in the strawberries and cook for another 2 minutes. Remove from the heat and allow to cool before purèeing.

2.

Combine the yoghurt with the milk. Whip the cream. Mix together the cold fruit with the yoghurt and milk mix, and then fold in the cream.

3.

Freeze the creamy mixture in the ice machine for about 30 minutes. Or leave in a cold freezer for around 4 hours. Keep stirring it for about 30 minutes to avoid the formation of large crystals.