Barefeet in the Kitchen · by Mary Younkin
Roasted Rhubarb Ice Cream
NUTRITION · PER SERVING20M COOK
CAL 20%·PRO 7%
CARBS 39G39% OF CAL
1G FIBER1G OTHER37G TOTAL SUGAR
FAT 27G60% OF CAL
15G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tart and sweet roasted rhubarb ice cream with a complex flavor profile. A sophisticated frozen dessert perfect for those who love fruit-forward sweets.
dessertamerican🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1¾ cups heavy cream
- 1¼ cup whole milk
- ¾ cup sugar
- ¼ teaspoon kosher salt
- 2 teaspoons vanilla extract
- 2 cups rhubarb, cut into ½-inch wide pieces (about 3 stalks worth)
- 3 tablespoons honey
At a glance
PER SERVING · TIME 20M
CAL 20%·PRO 7%
CARBS 39G39% OF CAL
1G FIBER1G OTHER37G TOTAL SUGAR
FAT 27G60% OF CAL
15G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 113mg
- Total sugar
- 37g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 238mg
- Calcium
- 121mg
- Iron
- 0.15mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 113MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.