Rhubarb Ricotta Ice Cream Recipe

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Rhubarb Ricotta Ice Cream
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Ingredients
11
Count
Nutrition
498
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Combine rhubarb, sugar, lemon juice, zest and water in medium (non-aluminum) saucepan. Bring to a boil, reduce heat and simmer for 10-15 minutes until the rhubarb breaks down. Remove from heat, set aside and let cool.
  2. In a medium bowl, beat ricotta and honey until creamy.
  3. Beat in cream, half and half, almond extract until well combined.
  4. Stir in rhubarb mixture until well combined.
  5. Freeze in an ice cream maker following manufacturers instructions. *You could try freezing it in a container and stirring it every few hours or ice cube trays and then mashing and stirring them together in a container.
  6. When the ice cream is nearly done add the macadamia nuts.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 497.79 Kcal (2084 kJ)
Calories from fat 242.6 Kcal
% Daily Value*
Total Fat 26.96g 41%
Cholesterol 33.16mg 11%
Sodium 115.93mg 5%
Potassium 440.32mg 9%
Total Carbs 60.15g 20%
Sugars 51.5g 206%
Dietary Fiber 2.73g 11%
Protein 9.42g 19%
Vitamin C 7.4mg 12%
Iron 1.3mg 7%
Calcium 248.8mg 25%
Amount Per 100 g
Calories 155.56 Kcal (651 kJ)
Calories from fat 75.81 Kcal
% Daily Value*
Total Fat 8.42g 41%
Cholesterol 10.36mg 11%
Sodium 36.23mg 5%
Potassium 137.6mg 9%
Total Carbs 18.8g 20%
Sugars 16.09g 206%
Dietary Fiber 0.85g 11%
Protein 2.94g 19%
Vitamin C 2.3mg 12%
Iron 0.4mg 7%
Calcium 77.8mg 25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.7
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sugar

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