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
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:
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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.
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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.
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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.
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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!
Notes:
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.