Strawberry-Rhubarb Ice Milk
A refreshing frozen treat combining sweet strawberries and tart rhubarb with creamy milk, perfect for hot days and suitable for those seeking a fruity, dairy-based dessert.
Ingredients
Instructions
- Combine 1/2 cup of sugar, sliced rhubarb, and water in a saucepan and cook until the rhubarb is tender.
- Puree 2 cups of strawberries and the cooked rhubarb mixture in a blender until smooth.
- Add lemon juice and the remaining 1 cup of strawberries to the puree and blend again.
- In a mixing bowl, combine low-fat milk, evaporated skimmed milk, frozen egg substitute, and the remaining 1/2 cup of sugar, stirring well.
- Mix the fruit puree into the milk mixture thoroughly.
- Pour the mixture into a freezer-safe container and freeze until firm, stirring occasionally for a smooth texture.
Tips & Substitutions
For a smoother texture, ensure the rhubarb is fully tender before blending. If fresh strawberries aren't available, frozen strawberries can work as a substitute, just thaw them first. You can also adjust the sweetness by reducing the sugar based on your taste preferences. For an extra twist, consider adding a splash of vanilla extract to the milk mixture.
Serving Suggestions
Serve the strawberry-rhubarb ice milk in chilled bowls or glasses for a refreshing treat. It pairs beautifully with a slice of Mama'S Peanut Butter Pie for a delightful dessert spread. Garnish with fresh mint leaves or a drizzle of strawberry syrup for added flair. This frozen dessert is perfect for warm weather gatherings or as a sweet end to any meal.
Storage & Reheating
Store any leftovers in an airtight container in the freezer. To enjoy, simply scoop out desired portions and allow them to soften at room temperature for a few minutes before serving. This will help achieve a creamy consistency. Avoid refreezing once it has been thawed to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry-Rhubarb Ice Milk contains roughly 683 calories, with 16g protein, 99g carbohydrates, and 10g fat. It is an excellent source of iron (41% of the Daily Value), calcium (38% of the Daily Value), and vitamin C (33% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 521mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits instead of strawberries?
Yes, you can substitute other berries like raspberries or blueberries for a different flavor profile. Just keep in mind that the sweetness and acidity levels may vary, so adjust the sugar accordingly to maintain balance in the ice milk.
Is it possible to make this recipe dairy-free?
Absolutely! You can replace the low-fat milk and evaporated skimmed milk with almond, coconut, or oat milk. Ensure that the frozen egg substitute is also suitable for your dietary needs or find a vegan alternative to maintain the texture and consistency.
How long does this ice milk take to freeze?
It usually takes about 4-6 hours to freeze until firm. However, for the best texture, stir the mixture every hour to break up any ice crystals forming. This will help achieve a creamier consistency when serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).