You know, I really have to hand it to Erin of Dinners, Dishes and Desserts. First of all, she asked me to guest post for her, which shows a tremendous amount of class and taste on her part, and second of all, she is hosting a phenomenal bake sale on behalf of the victims of the Colorado Wildfires. Okay, on the first point I am completely joking, although I am very flattered that she asked me to write a guest post for her. And I was immensely pleased by the outcome of my recipe creation. Strawberry rhubarb is one of my “memory” flavours, one of those tastes that immediately sends me hurtling back into my childhood when my mother would make strawberry rhubarb sauce and pour it over vanilla ice cream. So I thought it was nothing short of inspired when I thought to swirl the strawberry rhubarb sauce right into the freshly churned vanilla ice cream. Of course, as I have learned, nothing I do in the foodie world is all that original and it’s been done before. But has there ever been a Low Carb Strawberry Rhubarb Ice Cream? I am guessing no, so that must set me apart in some way, right?
On the second point, the Online Bake Sale for the Colorado Wildfires, I am not joking at all and I am seriously impressed with Erin. Not only has she gotten together some wonderful bakers to auction off their wares, but she has also managed to get some great sponsorship, and everyone who bids on the various baked goods will also have a chance at winning some spectacular prizes. The bakesale will be held on Sunday, July 8th, and I am auctioning off my Almond Crusted Butter Cake, which can be made with sugar or low carb sweetener, your choice. So please make sure you check that out on Sunday and bid on your favourites.
Head on over to Dinners, Dishes and Desserts right now to see my Strawberry Rhubarb Swirl Ice Cream.
Alison @ Ingredients, Inc. says
what a great way to use Rhubarb! Love all that you do
Naomi says
I agree with Alison. – great use of rhubarb! I’ve not tried it in ice cream-looks tasty!
Jeanette says
Strawberries and Rhubarb are such a classic combination – what a great idea making it into ice cream.
[email protected] says
Mmmmm. Just, MMMMM!
Toni @ Boulder Locavore says
Love this ice cream. Rhubarb is something I’ve grown to appreciate in the past few years and it’s so much more versatile than just pie! Love the cause of course being the midst of all the fires (which are going out quickly with rain I’m pleased to say; now issues of mud slides in the fire areas).
Erin @ Dinners, Dishes, and Desserts says
Thank you very much for guest posting for me today. I really appreciate it! And thank you for the kind words, you are too sweet!
Sandra's Easy Cooking says
Oh my goodness…Carolyn this sound so delicious! Beautiful pics as always!
Russell at Chasing Delicious.com says
I’ve never tried rhubarb in ice cream! I bet it is scrumptious!
Clare Bills says
This looks so refreshing! We love making ice cream, but never thought of this combination. Great job!
Clare Bills says
Looks so refreshing! Great job.
Stephanie @ Eat. Drink. Love. says
This ice cream is just gorgeous!!
Emily @ Life on Food says
Ah, this looks perfect. Today is national ice cream day and I wish I could partake in a bowl of this. Yum!
Terra says
My Grandma and I talk about rhubarb all the time, we just adore it. I definitely need to make some rhubarb ice cream, yum!! Hugs, Terra
Tara says
Hi Carolyn!
Do you have any suggestions on how to make delicious low carb ice cream without an ice cream maker for us people who do not have one and are desperate? 😉
Carolyn says
https://alldayidreamaboutfood.com/2015/06/low-carb-no-churn-coffee-ice-cream.html
Joan says
I have no strawberries at the moment. Could this be done by subbing an equal amount of additional rhubarb for the amount of strawberries? I realize the taste is different.
Carolyn says
Sure!
Tracy says
When I read the recipe on the link, it says 25g carbs per serving. Is the majority of this attributed to erythritol?
Carolyn says
So my friend, who is not keto, is clearly relying on the automatic nutrition calculator on her blog. These things are notoriously inaccurate. I have software I paid for that pulls from the USDA database and is far more accurate.
Here’s the info:
Food energy: 160kcal
Total fat: 13.01g
Carbohydrate: 4.60g (not including 15g erythritol)
Total dietary fiber: 1.10g
Protein: 2.50g