Gluten-Free Snack

Strawberry Rhubarb Ice Cream

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(2 votes)
Strawberry Rhubarb Ice Cream

Strawberry rhubarb ice cream - To melt away the heat

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Health Score:
79 / 100
25 min.
ready in 5 h.
Ready in

Healthy, because

Even smarter

Nutritional values

In this spring dessert strawberries bring a good portion of folic acid. We need the B vitamin for cell division and blood formation, among other things.

Instead of using strawberries and rhubarb, you can also prepare the lactose- and gluten-free ice cream with other types of fruit: How about raspberries and peaches, for example? In contrast to rhubarb, these do not need to be cooked, but should only be nicely ripe.

1 serving contains
(Percentage of daily recommendation)
Calorie387 cal.(18 %)
Protein7 g(7 %)
Fat29 g(25 %)
Carbohydrates24 g(16 %)
Sugar added11 g(44 %)
Roughage3.6 g(12 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.8 μg(4 %)
Vitamin E2.7 mg(23 %)
Vitamin K9.1 μg(15 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin2.2 mg(18 %)
Vitamin B₆0.1 mg(7 %)
Folate49 μg(16 %)
Pantothenic acid0.7 mg(12 %)
Biotin7.5 μg(17 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C50 mg(53 %)
Potassium476 mg(12 %)
Calcium185 mg(19 %)
Magnesium48 mg(16 %)
Iron0.9 mg(6 %)
Iodine7 μg(4 %)
Zinc0.8 mg(10 %)
Saturated fatty acids15.2 g
Uric acid24 mg
Cholesterol66 mg
Complete sugar23 g


11 ozs Strawberries
5 ozs Rhubarb
1 Tbsp lemon juice
3 Tbsps whole cane sugar
9 ozs lactose free Yogurt (low-fat)
10 ozs lactose free Whipped cream
1 oz slivered almonds (2 TBSP.)
How healthy are the main ingredients?
StrawberryRhubarbWhipped cream

Kitchen utensils

1 Immersion blender or stand mixer

Preparation steps


Wash strawberries, set aside about 2 ounces; clean and chop remaining strawberries. Wash and hull the rhubarb, cut it into small pieces, and place in a saucepan with the strawberries. Simmer with lemon juice, 2-3 tablespoons water, and sugar for 5-6 minutes over medium heat. Puree, pass through a very fine sieve, and let cool for about 20-30 minutes.


Stir the fruit puree into the yogurt. Whip cream until stiff and fold in carefully. Place in an ice cream maker and freeze. Alternatively, pour into a wide stainless steel bowl and place in the freezer for about 4 hours, stirring vigorously with a whisk several times every 30 minutes to make the ice cream creamy.


Toast flaked almonds in a pan without fat over medium heat for 5 minutes, stirring. Cut remaining strawberries in half. To serve, cut out balls, place on plates, sprinkle with flaked almonds and arrange with strawberry halves. Sprinkle with powdered sugar if desired.