Easy Strawberry Rhubarb Churned Ice Cream In Ninja Creami
This easy churned strawberry rhubarb ice cream is made in the Ninja Creami although you can churn in any ice cream churn. The tasty refreshing tart ice cream has the perfect balance of sweetness to make this luxurious homemade frozen treat ideal for hot summer days!
Equipment
- 1 measuring cup
- 1 Medium Mixing Bowl
- 1 Tablespoon
- 1 Teaspoon
- Ninja Creami Pint With Lid
- Ice Cream Churn
- Whisk For Mixing
Ingredients
- 2 Cups Strawberries
- 2 Cups Frozen Rhubarb Chopped
- 1½ Tbsp Corn Syrup
- 1½ Tsp Lemon Juice
- ¾ Cup White Sugar
- 1½ Cup Heavy Cream 35%
Instructions
- In the blender, food processor or bowl with masher/immersion blender. Combine the fruit with corn syrup and lemon juice.
- Mash or blend until finely chopped.
- Add the mixture to a medium mixing bowl and add the white sugar and heavy cream.
- Blend until the white sugar is dissolved.
- Pour into the Ninja Creami pint to the max fill line and place lid on pint.
- Put ice cream mixture in the freezer on level surface.
- Freeze for 24 hrs. Remove from freezer and remove lid from pint.
- Use spoon to scrap the surface flat.
- Place pint in the bowl assembly and follow manufacturers instructions for mixing.
- Mix twice if mixture is crumbly after first churn.
- Place back in the freezer if mixture is too soft for one hour.
- Scoop and serve.
Tried this recipe?Let us know how it was!