No-Churn Rhubarb Crisp Ice Cream

About a ten months ago this recipe for no-churn chocolate ice cream landed on my screen. Was it possible? A no-churn ice cream that was worth an almost perfect rating? Even after making it, I was boggled by how darn good (and easy to make) it was. That moment was a game changer, because I realized how easy it would be to adapt that chocolate ice cream recipe into any flavor I could dream of.

First I folded chunks of grain-free peanut butter cookie into the chocolate base. (That was amazing, highly recommended for PB lovers). Then, I skipped the cocoa and folded in instant coffee powder, along cacao nibs and extra caramel sauce I had in the fridge (from this recipe). Also a hit — best afternoon pick me up. 😍

Next, I made pistachio paste and mixed that in. This recipe was proving itself to be extraordinarily adaptable. But there was one thing I couldn’t get out of my head: rhubarb crisp ice cream. I have a thing for ice creams named after baked goods — or at least, the few ice creams I’ve had that fit this bill have been amazing. One was Ben & Jerry’s Pecan Pie Ice Cream, which they later discontinued (though I found out in the process of writing this post that they now have a similar flavor as a regional special). The second was oatmeal cookie ice cream from Lucky’s Bakehouse & Creamery in Boulder — wonderful with fresh peaches!

Anyways — the best part of this ice cream, to me, is when the sweet vanilla cream swirls with the crispy, butter oat topping. 🤤

No-Churn Rhubarb Crisp Ice Cream

Published April 9, 2019 by Caitlin Sherwood

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Serves: 12   |    Active Time: 20 active minutes; 5 hours in freezer

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Ingredients:

1 14-ounce can sweetened condensed milk

2 cups heavy cream, cold

Pinch salt

1 teaspoon vanilla extract

About 1 cup of leftover rhubarb crisp, full cooled! — if crisp is at all warm, it will melt the ice cream into a slop. Tip: the oaty crisp is the best part! Make sure you have some of that in there.

Directions:

1. Whisk together the sweetened condensed milk, salt, and vanilla in a small bowl. Set aside.
2. In a separate large mixing bowl, whip heavy cream until peaks form (about 2 minutes on medium-high speed with a hand mixer).
3. Fold 1 cup of the whipping cream into the condensed milk with a rubber spatula, then fold condensed milk mixture into whipped cream, folding gently so as to keep as much air in the whipped cream as possible. Fold until fully incorporated and few to no streaks of condensed milk remain (avoid over mixing).
4. Pour mixture into a a 9x9 glass dish with a lid (a bread pan, or large pyrex Tupperware will work too). Cover and freeze for about 2 hours.
5. Meanwhile, cut or crumble rhubarb crisp into small pieces. Rhubarb chunks should be bite-sized or smaller (aim for 1/2 inch pieces or smaller). Sprinkle rhubarb crisp over ice cream mixture, and then use a rubber spatula to gently swirl into the ice cream. Smooth ice cream in container, and then return to freezer for 3 more hours before serving.
6. Store in an air-tight container in the freezer.

Rhubarb Crisp (Gluten-Free)

Updated on 4/4/2018.

Rhubarb has been on my mind. And in my tummy, as I channel those thoughts into everything edible. 

After making this crisp once, I went straight back to the store. It's likely that I bought the biggest bag of rhubarb that store sold all day: the stalks were long and plump, and I went crazy. Chopping the pink stalks into bite sized pieces, images of my grandfather flickered through my mind. Grandpa Charles kept his yard immaculate, and there in the back, behind the rose bushes and the tulips were his rhubarb plants. Wearing beefy garden gloves, he would tell me to stay away from the big green leaves as he cut 3 or 4 stalks for our dessert. 

I remember that moment more than anything: more than the pie my grandmother would then make, and even more than the ice cream that would come with it. Maybe that's why it was the act of chopping rhubarb into small bites that made me think of him.

This recipe is incredibly simple: you don't need to add strawberries or raspberries to the mix (unless you want to) and there is no rolling of pie crust. Just mix and bake. You'll only get one mixing bowl dirty. You'll be on your way to rhubarb glory in just a few steps. It's a recipe you can come back to time and time again... a recipe you can tweak just a little bit to make your own (a teaspoon of ginger zest is calling my creative side, a half of cup of raspberries are whispering to my tastebuds). 

This week I plan to buy a rhubarb plant, in honor of Grandpa. It wasn't my favorite when I was young, but that has changed and I have some catching up to do.

Rhubarb Crisp (Gluten-Free)

Published May 18, 2017 by Caitlin Sherwood

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Nothing but regular, sweet rhubarb crisp.

Serves: 6   |    Total Time: 50 minutes

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Ingredients:

For the filling:
• 5 cups rhubarb, cup into 1/2 inch pieces
• 1/2 cup coconut sugar
• 1/4 cup cassava flour OR 1 tablespoon corn starch 
• 1/2 teaspoon cinnamon 
• Pinch salt
• 1 tablespoon butter


For the crisp:
• 1/2 cup oat flour 
• 1/2 cup coconut sugar
• 1/3 cup oats, heaping
• 1/3 cup butter 
• Pinch salt

Directions:

1. Preheat oven to 375°F. In a medium mixing bowl, toss rhuarb with the coconut sugar, cassava flour, salt, and cinnamon until rhubarb is evenly coated. Then spread rhubarb mixture into pie dish (I used a 9-inch pie ceramic pie dish, you may also use a 9x9 inch pyrex). Slice the tablespoon of butter into thin pats and place evenly spaced over rhubarb.
2. Make the crisp topping: melt the butter in the bottom of the medium mixing bowl. Add in the oat flour, coconut sugar, oats, and salt and mix with a fork until crumbles form.
3. Sprinkle crumble over rhubarb mixture. Place in oven and bake for 35 minutes, or until the rhubarb is bubbling. Allow to cool 5-10 minutes before serving.

Vanilla-Honey Tapioca Pudding

When people hear that I grew up as an only child, they often ask I if you liked it. They as if I know any different – or have any perspective on what it's like compared to having siblings. I want to answer--I want to have an answer- but I do not. Instead, it was just me, and as an introvert, that never bothered me much. I certainly never had to compete for the last pudding cup, which my mom would often keep in the fridge (always tapioca). 

Tapioca pudding is ridiculously easy to make. No joke, it's as easy as soak, simmer, set. Serve it with fresh berries in summer, or even a touch of homemade cranberry sauce in winter. Vanilla-Honey Tapioca Pudding!

Vanilla-Honey Tapioca Pudding

Primal, Gluten-Free, Grain-Free,    |   Caitlin Sherwood    |   

Tapioca is naturally grain-free, made form tapioca root. Use small tapioca pearls to make this pudding.

Serves: 4   |    Total Active Time: 30 minutes

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Ingredients:

• 2 1/2 cups whole milk
• 1/2 cup heavy cream
• ⅛ teaspoon salt (or 1/4 teaspoon kosher salt)
• 1/2 cup small pearl tapioca
• 1/2 cup honey (or 1/2 cup sugar, depending on preferences -- honey will lend a honey taste to the pudding)
• 2 eggs
• 1 teaspoon vanilla

Directions:

1. Put the milk, cream, and tapioca pearls in a medium sized sauce pan. Allow to sit for 30 minutes for quick cooking -- or overnight (covered, in the fridge) for normal tapioca, to hydrate.
2. Place sauce pan on stove over medium-low heat. Add honey, and stir. Warm slowly until the milk is almost to a simmer, stirring frequently to avoiding tapioca sticking to the bottom, and cook until tapioca is fully hydrated (this will vary depending on type of tapioca -- quick cooking tapioca will only need 5 minutes, while regular could take up to 45).
3. Meanwhile, whisk the eggs in a medium sized mixing bowl. Set aside. When tapioca is hydrated, use a ladel to scoop a ladel of warm milk mixture into the egg, whisking quickly to temper eggs. Then, pour eggs into sauce pan, again stiring quickly to avoid curdling. Cook for 3-5 minutes more, until mixture thickens. Pudding should coat the back of your spoon. Remove from heat, and stir in vanilla. Pour into airtight container and cool in fridge 2 hours or until ready to server.
4. Divide the pudding among glasses and top with fresh berries, nuts, or marmelade.