Strawberry Rhubarb Swirl Ice Cream

Ingredients

• 2 tablespoon stevia/erythritol blend
• 1/2 teaspoon xanthan gum
• 1 tablespoon water
• 1 teaspoon lemon juice
• 1/2 cup strawberries (sliced)
• 1/2 cup rhubarb (diced)
• 16 ounce heavy whipping cream
• 1/2 tablespoon vanilla extract
• 1/2 cup stevia/erythritol blend
• 3/4 cup unsweetened almond milk

Instructions

1. 1

   In a medium saucepan, combine the sweetener listed for the sauce with the xanthan gum.

2. 2

   Gradually whisk in water and lemon juice until combined.

3. 3

   Add strawberries and rhubarb and bring saucepan to medium heat, stirring frequently.

4. 4

   Cook mixture until the rhubarb softens (about 4-6 minutes), then remove from heat. Let sauce cool to room temperature before adding to the ice cream.

5. 5

   To make the ice cream, combine heavy whipping cream, vanilla, and remaining sweetener in a large bowl.

6. 6

   Using an electric mixer, whip the mixture until stiff peaks form.

7. 7

   Gradually add the almond milk, blending between each addition. Beat mixture until it re-thickens slightly.

8. 8

   Transfer mixture to ice cream machine and freeze per manufacturer’s instructions.

9. 9

   Once the mixture has reached the creamy texture of ice cream, transfer it to a freezer-safe container. Add the strawberry rhubarb sauce by spooning large dollops on top, then swirling it throughout the ice cream with the spoon. Cool in freezer for 2-3 hours before serving, stirring lightly at 30 minute increments.