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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    Rhubarb Crisp (Gluten-Free)

    Updated on 4/4/2018.

    Gluten-Free Rhubarb Crisp

    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. 

    Gluten-Free Rhubarb Crisp
    Gluten-Free Rhubarb Crisp

    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.

    Gluten-Free Rhubarb Crisp

    Rhubarb Crisp (Gluten-Free)

    Published May 18, 2017 by
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    Nothing but regular, sweet rhubarb crisp.

    Serves: 6   |    Total Time: 50 minutes



    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.

    10 Comments

    Vanilla-Honey Tapioca Pudding

    Primal Tapioca Pudding Honey Vanilla

    When people hear that you grew up as an only child, there's about a 70% chance that they'll ask you if you liked it. I want to answer--I want to have an answer- but I do not. They ask as if I know any different, or have any perspective on what it's like compared to having siblings. The closest I got knowing what a sibling would be like was goofing around (or bickering) with my young-at-heart step-father.

    Sometimes I say he was like the brother I never had, because we'd go from eye-rolling to laughing pretty seamlessly, and that's what I imagine having siblings is like, at least from what I've read in novels. 

    Primal Tapioca Pudding Honey Vanilla

    An oversized upholstered chair took up a large chunk of our living room, and much to my mother's chagrin, my step dad would help me pull it to the center of the room.  It was purple, or maybe green--my mother reupholstered it often enough that I can't quite picture it, despite the number of hours I spent sitting in it. 

    Once that chair was in the middle of the room, I'd back up, all the way to the next room, which was the dine-in kitchen. From there, I'd run across the tile, across the carpet, and then launch my self, hands overhead, into the chair, flopping over it in a somersault action, laughing the entire time. 

    Primal Tapioca Pudding Honey Vanilla

    My step dad would cheer me on, coaxing an even faster run, and an even bigger flip. He'd move the dining table out of the way so that I could have a little more space, and that's when my mom would speak up, something along the lines of: You are going to break something!

    We'd put the furniture back. My vaulting apparatus would transform back into a chair. I would poke my head into the fridge, grab a little plastic container of tapioca pudding, and finally settle into that chair, watching whatever was on the television. 

    Primal Tapioca Pudding Honey Vanilla

    Can I let you in on a secret? Yea? 

    Tapioca pudding is ridiculously easy to make. No joke, it's as easy as soak, simmer, set. Those little plastic containers are a hoax. So if you made this rhubarb compote a last week, or you're planning on making it soon but you keep thinking "What should I put it on?" here is your answer, loud and clear. Vanilla-Honey Tapioca Pudding!  

    I brought a little of this to my mom, who has forgiven us for using her prized furniture as gymnastics equipment. She agreed: way better than store bought. 

    Primal Tapioca Pudding Honey Vanilla

    You can order the quick-cooking small pearl tapioca I used in this recipe from Anthony's Goods

    Anthony's Goods provided me with product 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! Anthony's Goods helps me stock the pantry and keep the blog going. I only work with brands that I truly enjoy and use.  

    Vanilla-Honey Tapioca Pudding

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

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

    Serves: 4   |    Total Active Time:



    Ingredients:

    • 1 cup heavy cream
    • 1 cup whole milk
    • ⅛ teaspoon kosher salt
    • ⅓ cup small pearl tapioca (quick-cooking)
    • ⅓ cup honey
    • 1 large egg yolk, beaten to blend
    • 1 teaspoon vanilla

    Directions:

    1. Put the milk, cream, and tapioca pearls in a medium sized sauce pan. Allow to sit for 30 minutes, to hydrate to tapioca.
    2. Place sauce pan on stove over medium-low heat. Add honey, and stir. Bring the tapioca to a simmer and cook for 10-12 minutes.
    3. Now, whisk in the egg yolk, beating the pudding quickly to blend it well. Cook for two more minutes and then remove from heat. Allow to cool ten minutes.
    4. Divide the pudding among glasses and cover with plastic wrap. Place in fridge for 2 hours to set.

    7 Comments