Rhubarb Banana Ice Cream


Rating: 2.80 / 5.00 (5 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:










Instructions:

Rinse and clean the rhubarb, peel and cut into small pieces.

Stew in the apple juice for about 3 minutes until soft. Now cool.

Cut the bananas into pieces and add to the rhubarb form. Add some honey and the lemon peel. Blend everything with a hand blender.

Whip the cream until stiff and fold in. Fill the cream into a metal bowl, close it and put it into the freezer for 3-4 hours. Stir heartily every 40 min to prevent large ice crystals from forming.

For the sauce, crush the strawberries. Sweeten with honey if desired. Serve the ice cream with the strawberry sauce and garnish with the lemon balm leaves.

The ice cream tastes exceptionally good when it is creamy, i.e. not completely frozen.

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