Low FODMAP Rhubarb Crumble Ice Cream

Name: Low FODMAP Rhubarb Crumble Ice Cream
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: American
Ingredients: 13- ounces (370 g) trimmed rhubarb, diced; (this is about 3 cups); 2/3 cup (131 g) plus ¾ cup (149 g) sugar, divided ; (use superfine if you have it); 2 tablespoons water; 1 tablespoon unsalted butter; 1/3 cup (33 g) old-fashioned rolled oats; (use gluten-free if following a gluten-free diet); 1 tablespoon firmly packed light brown sugar; 1/4 teaspoon cinnamon; 2 ¼ cups (540 ml) lactose-free heavy cream, (chilled); ¾ cup (180 ml) lactose-free whole milk, (chilled); 1 teaspoon vanilla extract

Instructions

Prep:25minCook:15min

Our Low FODMAP Rhubarb Crumble Ice Cream is low FODMAP, gluten-free and as rich and creamy – maybe creamier! – than the ice cream from your corner ice cream shop. Envision creamy smooth vanilla cream with broad ripples of sweet/tart rhubarb compote and pockets of crunchy brown sugar oat crispy bits (I don’t know what else to call them).Low FODMAP Serving Size Info: Makes about 1 1/2 quarts (1.4 L); about 8 servings; 3/4 cup per serving

Updated at: Thu, 12 Dec 2024 13:13:55 GMT