Gluten-Free Rhubarb Cheesecake

Gluten-Free Rhubarb Cheesecake Ice Cream

If you’re a fan of rhubarb and cheesecake, this gluten-free rhubarb cheesecake ice cream recipe will surely delight your taste buds. It’s a perfect treat for those hot summer days when you’re craving something sweet and refreshing.

Ingredients:

• 2 cups chopped rhubarb
• 1/2 cup stevia (or sweetener of your choice)
• 1 cup cream cheese
• 1 cup heavy cream
• 1/2 cup almond milk
• 1 tsp vanilla extract

Instructions:

1. In a saucepan, combine the chopped rhubarb and stevia. Cook over medium heat until the rhubarb is soft and can easily be mashed with a fork. Allow it to cool.
2. In a blender, blend the rhubarb mixture with cream cheese, heavy cream, almond milk, and vanilla extract until smooth.
3. Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions.
4. Once the ice cream reaches a soft-serve consistency, transfer it to a freezer-safe container and freeze for at least 4 hours or until firm.
5. Scoop the gluten-free rhubarb cheesecake ice cream into bowls or cones and enjoy!

This delightful gluten-free rhubarb cheesecake ice cream is a wonderful combination of tangy rhubarb and creamy cheesecake flavors. It’s perfect for those who are looking for a flavorful yet light dessert option. So next time you have some rhubarb on hand, give this recipe a try and indulge in a scoop of deliciousness! source = www.pinterest.com