Strawberry Rhubarb Swirl Ice Cream

ruled.me

Judy Fitzsimonds

subheading: Strawberry Rhubarb Sauce:

2 tablespoons granulated stevia/erythritol blend

½ teaspoon xanthan gum

1 tablespoon water

1 teaspoon lemon juice

½ cup sliced strawberries

½ cup diced rhubarb

subheading: Ice Cream:

16 ounces heavy whipping cream

½ tablespoon vanilla extract

½ cup granulated stevia/erythritol blend

¾ cup unsweetened almond milk

note: The stevia erythritol blend we use in this recipe is twice as sweet as sugar. One teaspoon of the blend is as sweet as two teaspoons of sugar. If using a different sugar-free sweetener, adjust amount accordingly.

Directions at ruled.me

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer