No Churn Rhubarb Ice-Cream | Food Allergy Aware Training Team

Name: No Churn Rhubarb Ice-Cream | Food Allergy Aware Training Team
Ingredients: 450g rhubarb – cut into pieces of 1-2cm; 150g caster sugar; 2 1/2 tbsp lemon juice; 2 tsp vanilla extract; 397g sweetened condensed milk (1 standard tin) – vegan version substitute with 320-380g sweetened condensed coconut milk; 45ml rhubarb gin – alternative is to use plain white or fruity spirit – this is optional but it helps to keep the ice-cream softer; 500ml double cream – vegan version substitute with 800ml full-fat coconut milk (cream only) at least 75% coconut solids (2 cans); 125g ambrosia custard -optional, omit for vegan version; red food colouring paste – optional

foodallergyaware.co.uk

This recipe comes from Gluten Free Alchemist for more delicious recipes check out their website or you can follow them here: Facebook: @glutenfreealchemist Twitter: @GFAlchemist1 No Churn Rhubarb...

View full recipe on foodallergyaware.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodallergyaware.co.uk.

Share this recipe:

Ingredients

450g rhubarb – cut into pieces of 1-2cm
150g caster sugar
2 1/2 tbsp lemon juice
2 tsp vanilla extract
397g sweetened condensed milk (1 standard tin) – vegan version substitute with 320-380g sweetened condensed coconut milk
45ml rhubarb gin – alternative is to use plain white or fruity spirit – this is optional but it helps to keep the ice-cream softer
500ml double cream – vegan version substitute with 800ml full-fat coconut milk (cream only) at least 75% coconut solids (2 cans)
125g ambrosia custard -optional, omit for vegan version
red food colouring paste – optional