Better Homes and Gardens Erin Hill's Strawberry and Rhubarb Ice
Created by dienia b on October 19, 2014
- Servings: 8
- Prep Time: 1d
- Cook Time: 20m
- Recipe #14799
Ingredients
- 3 cups fresh rhubarb, sliced
- 2 cups granulated sugar
- 2 cups water
- 1 cup sliced strawberries
- 3 tablespoons lemon juice
- 3 cups miniature marshmallows
- 2 cups whipping cream
How to Make
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Step 1: Combine rhubarb, sugar, water, and strawberries in a saucepan.
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Step 2: Bring to a boil; reduce heat and simmer for 15 minutes until fruit is tender, stirring occasionally.
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Step 3: Reduce heat; add lemon juice and marshmallows; cook until marshmallows are melted. Remove to a large mixing bowl.
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Step 4: Refrigerate overnight.
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Step 5: In another chilled mixing bowl, beat the whipping cream until soft peaks form.
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Step 6: Fold into fruit mixture; freeze the ice cream in an ice cream maker.
Nutritional Facts
- Serving Size: 1 (233.2 g)
- Calories 416.9
- Total Fat - 11.4 g
- Saturated Fat - 6.4 g
- Cholesterol - 68 mg
- Sodium - 565.5 mg
- Total Carbohydrate - 70.8 g
- Dietary Fiber - 0.6 g
- Sugars - 62.7 g
- Protein - 11.3 g
- Calcium - 28.5 mg
- Iron - 0.9 mg
- Vitamin C - 4.6 mg
- Thiamin - 0 mg