Recipes | Ice Creams & Frozen Desserts

Low FODMAP Rhubarb Crumble Ice Cream

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Our Low FODMAP Rhubarb Crumble Ice Cream is low FODMAP, gluten-free and as rich and creamy – maybe creamier! – than the ice cream from your corner ice cream shop. Envision creamy smooth vanilla cream with broad ripples of sweet/tart rhubarb compote and pockets of crunchy brown sugar oat crispy bits (I don’t know what else to call them).

two glass dishes holding low FODMAP Rhubarb Crumble Ice Cream; silver spoons alongside on a white marble counter

I was inspired by this recipe from Taste of Home. All I needed was seeing a picture and reading the title and I knew that I had to make a FODMAP IT! version with lactose-free dairy and determining FODMAP load per serving.

overhead image of two clear dishes holding low FODMAP rhubarb crumble ice cream on white background_

Three Components = Ice Cream Nirvana

Let’s dive into the parts, as this is one of those recipes that is more than a sum of, as the saying goes.

  1. There is the vanilla ice cream part, which functions as the base and you will make it with lactose-free dairy – milk and cream – in addition to sugar and vanilla extract.

Lactose-free whole milk should be easy to find. For those in the U.S, lactose-free heavy cream is not available. I suggest you check out our DIY Lactose-Free Dairy article. Or, if you can find lactose-free half-and-half, which might also be easier, just use 3 cups total of that. The ice cream will not be quite as rich, but the ease of preparation might win out.

If you are in Australia or the UK, check out our article called All About Cream & FODMAPs to see a chart that explains the various cream terminology from country to country. You want to use the right fat content dairy products! It is a great article for those based in the U.S., too, for general cream info.

  1. The rhubarb ripple, or ribbon. Or swirl. I am not sure what to call it, but I do know that it is sweet and tart and incredibly delicious. Especially when it is wound throughout your creamy vanilla base. A study in flavor, texture and color contrasts. It is a simple rhubarb compote. Sweet, but still tart to contrast with the sweet vanilla ice cream base.

And rhubarb contains no FODMAPs! YAY!

  1. Brown Sugar Oat Crunchies. Again, not sure what to call these incredibly tasty bits. Rolled oats are sautéed in a pan with butter and brown sugar until toasted. They turn very crunchy as they cool and are added to the ice cream as it finishes churning, to retain their crisp texture.

When you take the vanilla ice cream and fold in the crunchies and then ripple in the rhubarb, you get an incredibly delicious treat!

close focus image of clear cups of low FODMAP Rhubarb Crumble Ice Cream with silver spoons on white marble

Ice Cream Machines

We have many popsicle recipes, and a semifreddo, that do not require an ice cream maker, but this recipe does. I use a Cuisinart ICE-100 machine in our Test Kitchen. It has its own compressor, so there is no need to have room in the freezer or to pre-chill any parts and it has a 1 ½ quart capacity.

It replaces my ancient beloved Simac Il Gelataio machine. If ANY of you have access to one that you want to sell, please contact me. I miss it terribly.

Anyway, you can use whatever ice cream machine that you have as long as it has at least a 1 ½ quart (1.4 L) volume. Simply make the ice cream mixture as explained below and follow your particular manufacturer’s instructions for freezing.

clear cups of low FODMAP Rhubarb Crumble Ice Cream with silver spoons on white marble

Ingredients for Low FODMAP Rhubarb Crumble Ice Cream

All of the ingredients are readily available with the exception of the rhubarb, which can be hard to find for some. Check for frozen, which will work fine.

Ingredients Rhubarb Crumble Ice Cream

How To Make Low FODMAP Rhubarb Crumble Ice Cream

Stir the rhubarb, part of the sugar and water together in a non-reactive pot.

combining sugar and rhubarb in a pot for ice cream ripple

Bring to a simmer over medium heat, stirring often,

stir the rhubarb compote as it cooks

…until it has broken down, become saucy and has thickened, about 10 minutes. Cool completely.

keep cooking the rhubarb until it forms a thick but juicy compote

Meanwhile, melt the butter in a small nonstick skillet. Stir in oats, brown sugar and cinnamon and keep stirring, over low-medium heat, for a minute or two or until oats are a bit toasted. This must cool before adding to the ice cream base.

Brown sugar oat crunchies toasting in a pan for ice cream inclusion

Whisk together the cream, milk, vanilla and remaining sugar until sugar dissolves…

making ice cream base

Process and freeze in your ice cream machine per manufacturer’s instructions. During the last few minutes of churning, add the cooled oat mixture, breaking up any large crumbles before adding to the ice cream base.

adding oat crunchies to churning ice cream

All those lovely crunchies will distribute throughout the finished vanilla ice cream.

oat crunchies in the vanilla ice cream base

Transfer half of the ice cream to a freezer-safe container – flatter is better. I used a 10-inch (25 cm) metal cake pan, but if you have a wide, flat airtight container of at least 1 ½ quart (1.4 L) volume, use that. Then scrape about half the chilled rhubarb mixture on top.

adding rhubarb to ice cream base

Use a butter knife to swirl the rhubarb into the ice cream.

creating rhubarb ripple in ice cream base

Top with the rest of the ice cream base and repeat with rhubarb compote, very lightly swirling it in. Cover with plastic wrap (or snap on lid) and freeze until firm, about 4 hours or overnight. Serve to the delight of everyone who gets to try your low FODMAP ice cream creation!

overhead shot of rhubarb crumble ice cream in freezer container

Serving Size

The recipe below and the recommended serving sizes is based on using the ingredients listed.

You can make this recipe with lactose-free milk and conventional heavy cream. Read our article, All About Cream & FODMAPs to determine the serving size you are most comfortable with.

two glass dishes holding low FODMAP Rhubarb Crumble Ice Cream; silver spoons alongside on a white marble counter
5 from 2 votes

Low FODMAP Rhubarb Crumble Ice Cream

Our Low FODMAP Rhubarb Crumble Ice Cream is low FODMAP, gluten-free and as rich and creamy – maybe creamier! – than the ice cream from your corner ice cream shop. Envision creamy smooth vanilla cream with broad ripples of sweet/tart rhubarb compote and pockets of crunchy brown sugar oat crispy bits (I don’t know what else to call them).

Low FODMAP Serving Size Info: Makes about 1 1/2 quarts (1.4 L); about 8 servings; 3/4 cup per serving

Makes: 8 Servings
Prep Time: 25 minutes
Cook Time: 15 minutes
Chilling Time: 1 hour
Total Time: 1 hour 40 minutes
Author: Dédé Wilson

Ingredients:

  • 13- ounces (370 g) trimmed rhubarb, diced; this is about 3 cups
  • 2/3 cup (131 g) plus ¾ cup (149 g) sugar, divided ; use superfine if you have it
  • 2 tablespoons water
  • 1 tablespoon unsalted butter
  • 1/3 cup (33 g) old-fashioned rolled oats; use gluten-free if following a gluten-free diet
  • 1 tablespoon firmly packed light brown sugar
  • 1/4 teaspoon cinnamon
  • 2 ¼ cups (540 ml) lactose-free heavy cream, chilled
  • ¾ cup (180 ml) lactose-free whole milk, chilled
  • 1 teaspoon vanilla extract

Preparation:

  1. Stir the rhubarb, 2/3 cup (131 g) sugar and water together in a non-reactive pot and bring to a simmer over medium heat, stirring often, until it has broken down, become saucy and has thickened, about 10 minutes. Cool completely.
  2. Meanwhile, melt the butter in a small nonstick skillet. Stir in oats, brown sugar and cinnamon and keep stirring, over low-medium heat, for a minute or two or until oats are a bit toasted. Remove from heat and cool completely.
  3. In a bowl (a chilled bowl is even better) whisk together the cream, milk, vanilla and remaining ¾ cup (149 g) sugar until sugar dissolves, then process in your ice cream machine per manufacturer’s instructions. During the last few minutes of churning, add the cooled oat mixture, breaking up any large crumbles before adding to the ice cream base.
  4. Transfer half of the ice cream to a freezer-safe container – flatter is better. I used a 10-inch (25 cm) metal cake pan, but if you have a wide, flat airtight container of at least 1 ½ quart (1.4 L) volume, use that. Then scrape about half the chilled rhubarb mixture on top and use a butter knife to swirl it into the ice cream. Top with the rest of the ice cream base and repeat with rhubarb compote, very lightly swirling it in. Cover with plastic wrap (or snap on lid) and freeze until firm, about 4 hours or overnight. Serve to the delight of everyone who gets to try your low FODMAP ice dream creation!

Tips

• If you know you will not be serving all of the ice cream at once, you can transfer it to an airtight container, if you didn’t use one in the first place.

FODMAP Information

Our recipes are based on Monash University and FODMAP Friendly science.

  • Butter: Both Monash University and FODMAP Friendly have lab tested butter. Monash states that a low FODMAP Green Light portion is 1 tablespoon or 19 g and also states that “butter is high in fat and does not contain carbohydrates (FODMAPs)”. FODMAP Friendly gives it a “Pass” at 1 tablespoon or 19 g. Both recommended serving sizes are presented as part of healthy eating guidelines, not as maximum FODMAP serving size. Fat can affect guy motility and trigger IBS symptoms in some people. Eat to your tolerance.
  • Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is 1/4 cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine.

Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.

Course: Dessert
Cuisine: American

Nutrition

Calories: 419kcal | Carbohydrates: 44g | Protein: 3g | Fat: 17g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 36mg | Fiber: 1g | Sugar: 33g | Calcium: 5mg | Iron: 1mg

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.