No-Churn Rhubarb Crisp Ice Cream

No-Churn Rhubarb Crisp Ice Cream

Caution: the following recipe is not “healthy,” by any definition of the word, but oh — is it good!

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. I even squeezed the juice from fresh mint leaves, and made mint-chocolate swirl ice cream. (I promise to share some of these adaptions in the coming months!)

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

No-Churn Rhubarb Crisp Ice Cream

Published April 9, 2019 by
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Serves: 12   |    Active Time: 20 active minutes; 5 hours in freezer



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.

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    Almond Maple Dream Ice Cream (Paleo & Vegan)

    Almond Maple Ice Cream Dairy-Free Paleo Vegan

    On the farm, days were impossibly long. There was time for everything: a slow breakfast, playing solitaire, chasing the chickens, and spinning in circles on the tire swing. My grandparents' farm was nestled in the middle of an urban California neighborhood--their house and estate showing it's age juxtaposed by all of the new homes surrounding it. 

    My annual visit to their house was better than any other summer camp or activity I could imagine back home: my cousin Lindsay would be there, and we would have free reign of the farm all day, until we grew tired and meandered back to the house. That's when my grandfather would dish out the ice cream, into two large cereal bowls and one tall pint glass. Lindsay and I would grab spoons, and scurry off with out bowls, obeying the order not to eat in the living room, and instead sitting right in the doorway that bound it to the dining room. From there, we could still see the television. 

    Almond Maple Ice Cream Dairy-Free Paleo Vegan

    Grandpa would eventually follow, that pint glass full of ice cream and root beer, a newspaper in hand. Grandma was already on the couch, her cat in her lap. It didn't matter what was on the television: Lindsay and I were content, just swirling our ice cream with our spoons until it turned to soup, and then lapping it up. That was the sweetness of ice cream in the summertime. 

    Almond Maple Ice Cream Dairy-Free Paleo Vegan

    These days it's rare for me to opt for any flavor other that chocolate when it comes to ice cream. I'm all about bold rich flavors. But there is something special about simple and a vanilla ice cream sweetened with maple syrup. It's delicate, and luxuriously creamy. It's smooth. It's simple, just like days on the farm. 

    This ice cream is made using a combination of coconut milk and almond beverage. Almond beverages are often a bit thin, but for this recipe I used Dream Ultimate Almond, which is the thickest, creamiest almond beverage I've ever tried.  It's made using four times the number of almonds used in normal almond beverage, which makes it so luscious! The added almonds also make it protein-rich: 5g in every cup. Thick and creamy almond beverage = really delicious ice cream. You don't have to trust me on that one: make it yourself and you'll know for sure. 

    I do most of my shopping at Whole Foods Market and Sprouts--this almond beverage can be found at Whole Foods now, and soon will be at Sprouts! Better yet, you can get a coupon here to take to the store. :) 

    Almond Maple Ice Cream Dairy-Free Paleo Vegan

    If you're feeling extra bold, go for an affogato. Nutty Male Ice Cream + Hot Coffee = a decision you will not regret. (P.S., since this ice cream is made using coconut milk and extra thick almond milk, I found that I didn't get jittery at all when combining what I thought was a dessert with coffee--the healthy fats must've helped! So pretty much it was a big win all around). 

    Affogato Maple Ice Cream Paleo Vegan

    Dream provided me with product and compensation for this blog post, but the recipes and opinions are all my own. Working with brands to develop wholesome recipes is one way I keep Foraged Dish going! Dream helps me stock the pantry and keep the blog going. I only work with brands that I truly enjoy and use.  

    Almond Maple Dream Ice Cream (Paleo & Vegan)

    Paleo, Gluten-Free, Grain-Free,    |       |    Print Friendly and PDF

    Almond beverage and coconut give this ice cream a rich, nutty flavor! Maple syrup is used to sweeten it. A sprinkle of sea salt works miracles.

    Serves: 8   |    Total Active Time:



    Ingredients:

    • 1 14-ounce can coconut cream (I used the Trader Joe's version)
    • 1 cup Dream Ultimate Almond (Original)
    • 1/4 cup maple syrup
    • 1/4 teaspoon vanilla extract
    • 1/8 teaspoon cinnamon
    • 1/8 teaspoon flake sea salt

    Directions:

    1. Whip the coconut cream with an electric beater until fluffy. Fold in vanilla, cinnamon, and maple syrup.
    2. Whisk in almond milk gently. Do not over stir.
    3. Spoon mixture into a glass dish. Swirl in salt. Cover and place in freezer for 8 hours or overnight (Alternate option to use your ice cream maker at this point. Follow instructions that came with ice cream maker).
    4. Before serving, allow to thaw for 15 minutes.

    I received compensation to develop a recipe featuring Dream Ultimate Almond. Thoughts, words, and images are my own. The video below was provided by Dream as inspiration to you!

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    Paleo Dark Chocolate Mocha Ice Cream

    Paleo Dark Chocolate Mocha Ice Cream

    I've always been a little confused by things that were named both "Chocolate" and "Mocha". Doesn't the "Mocha" imply the "Chocolate"? Then I made this ice cream. If this ice cream were just called "Mocha Ice Cream," you would surprised to dig in and get such an intense chocolate flavor. It's almost as if someone took a mocha, and added it to a cup of hot chocolate, and them threw it in the freezer. Any recipe that tastes double chocolatey is fine by me!

    I was going to share a different recipe today, but it's been over two weeks since I shared a chocolate recipe with you all, and I'm going through withdrawal (I mean, that's gotta be a world record, right?). The fact that it's been hitting 90°F here isn't helping. Oi. 

    After I made this ice cream, Oliver forbade me from ever making a different flavor of ice cream again. Only chocolate ice cream, all the time, from now on. (A week later I made pistachio ice cream with a chocolate swirl. He's decided that was ok too). And while Mint Chocolate Chip was my favorite flavor of ice cream for the first decade and a half of my life, I have to hand it to him: when chocolate ice cream is this chocolatey, it is pretty impossible to beat. 

    That said, I did find a way to beat it. Or to make it better, I should say. I drizzled it with homemade coffee liquor (Kahlua). :) Paleo? Eh... not quite. But so delicious that thinking about is making me want to make this ice cream again! Because Oliver is right-- you really don't need another flavor of ice cream when you have a really good, really chocolatey ice cream. 

    I don't know if I'm a fan of calling any food "luscious" but if there was ever a place for that word on a food blog, it would be with this ice cream. 

    Paleo Dark Chocolate Mocha Ice Cream

    Paleo, Gluten-Free, Grain-Free   |       |    Print Friendly and PDF

    A mostly chocolate ice cream with hints of coffee.

    Serves: 4-6   |    Total Time:



    Ingredients:

    • 1 16-ounce can coconut milk
    • 1 1/2 cup almond milk
    • 1/2 cup strong coffee
    • 2 tablespoons honey
    • 1 tablespoon gelatin
    • 1/4 cup cocoa
    • 1/3 cup semi-sweet chocolate chips (if you use bitter sweet chocolate chips, you may want to add an additional tablespoon of honey)

    Directions:

    1. In a sauce pan, stir together the coconut milk, almond milk, coffee, and honey. Whisk in the gelatin briefly, and then set the pot over a medium flame. Bring everything to a simmer, stirring constantly, to dissolve the gelatin it into the milk mixture.
    2. Pour the chocolate chips into the pan, and turn off the heat. Wait 5 minutes for the residual heat to melt the chocolate. Add the cocoa, and then whisk everything together into a smooth, consistent mixture.
    3. Pour the mixture into a bowl and cover. Allow to cool for at least 1 hour in the fridge before pouring into your ice cream maker. (Depending on your gelatin, the mixture may be a bit jello-y when you take it out, but that is fine. Break it up a bit with a spoon and dump it into your ice cream maker.) Pour the mixture into your ice cream maker and follow the instruction that came with your unit.
    4. When ice cream maker is done, you can eat it (it will be like soft serve) or freeze it so it’s a bit firmer: transfer ice cream to an air-tight container and freeze for 1-2 more hours. Store in your freezer in an air-tight container.

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