Go Back
–+ servings
strawberry-rhubarb-ice-cream-_1_

Easy Strawberry Rhubarb Churned Ice Cream In Ninja Creami

Amber Bondar
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!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 day
Total Time 1 day 5 minutes
Course Dessert, Snack
Cuisine American, Canadian
Servings 4 Servings
Calories 507 kcal

Equipment

  • measuring cup
  • Medium Mixing Bowl
  • Tablespoon
  • 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.
    2 Cups Strawberries, 2 Cups Frozen Rhubarb, 1½ Tbsp Corn Syrup, 1½ Tsp Lemon Juice
  • Mash or blend until finely chopped.
  • Add the mixture to a medium mixing bowl and add the white sugar and heavy cream.
    ¾ Cup White Sugar, 1½ Cup 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.

Notes

Notes:
  • If the ice cream appears crumbly after processing, press gently on the surface before immediately running a Re-Spin. Sometimes the ice cream has simply loosened during processing and will compress back into a smooth, scoopable texture.
  • If a hump forms on the surface during freezing, scrape it level before processing. A warmed metal spoon works well for gently melting and smoothing raised areas so the frozen base sits evenly in the Ninja Creami pint.
  • The original recipe was developed using 35% cream for a rich texture. After making additional Ninja Creami recipes, I would likely experiment with 18% cream or half-and-half for a slightly lighter mouthfeel.

Nutrition

Calories: 507kcalCarbohydrates: 55gProtein: 4gFat: 33gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 101mgSodium: 33mgPotassium: 373mgFiber: 3gSugar: 51gVitamin A: 1383IUVitamin C: 48mgCalcium: 124mgIron: 1mg
Keyword dessert, homemade ice cream, ice cream, ninja creami ice cream, rhubarb, strawberry
Tried this recipe?Let us know how it was!