This is among the best tasting ice creams I've managed to lick so far. The rhubarb breaks the overarching sweetness and makes this a truly fresh tasting delight. Which is a must on a sunny summer weekend like the ones we've had lately.- 400 g strawberries
- 1 rhubarb stalk
- 2 dl sugar (by the way, I always use my sugar brown)
- 2 dl soy cream
- 3 dl soy milk
Blend half of the strawberries and half of the rhubarb with the cream, the milk and the sugar. Chop the rest of the strawberries and the other half of the rhubarb. Combine all. Put the wanna-be ice cream into freezer until it looks perfect. (A few hours should do.) Remember to stir occasionally so you won't get yourself just a big ice cube.
Nutritional values / 1235 g:
energy 1160 kcal
fat 29 g
protein 17 g
carbohydrates 206 g
fiber 12 g
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