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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    Smashed Cucumber Salad

    Smashed Cucumber Salad

    I am a big cucumber fan — the type that will take a bite straight from a whole cuke - but you don’t have to be to enjoy this salad.

    Smashed Cucumber Salad is a Chinese side dish, and I’ve adapted that dish into a recipe I can make any old day. The salad base is still just cucumber (a GREAT way to mix it up when you’re in a salad rut). The dressing is where the rubber really meets the road here. You could use this dressing on other salads, too — but I never have leftovers 😁

    The perfect balance of salt, acid, and sweet: rice vinegar, soy sauce, and honey come together here. I haven’t yet watched Salt Fat Acid Heat (or read it), but that doesn’t mean I can’t appreciate a dish that balances all of it’s flavors well. What do you think — should I jump in and watch the show?

    Either way, this dressing is golden. Garlic and chili flakes add punch. Cucumber is plain and simple; but simple is just right with the dressing.

    Smashed Cucumber Salad
    Smashed Cucumber Salad

    Smashed Cucumber Salad

    Published April 2, 2019 by
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    Serves: 6   |    Active Time: 50 minutes



    Ingredients:

  • 2-3 english cucumbers 
  • Sprinkle of salt
  • 3 tablespoons avocado oil or other neutral oil
  • 1 clove garlic, minced
  • 1/2 teaspoon red chili flakes 
  • 1 teaspoon honey (or white sugar)
  • 3 tablespoon rice vinegar
  • 1 teaspoon ginger juice or minced ginger
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon soy sauce 
  • Garnish: 1 tablespoon minced cilantro, 2-3 small sprigs of mint (optional), lime wedges (optional)

  • Directions:

    1. Slice ends off of cucumber, and slice in half the long direction. Lay halved cucumbers seed-side down on a cutting board. Roll a rolling pin over cucumbers, smashing them just until the start to crack. Chop into bite-sized pieces.
    2. Place cucumber in a bowl and generously sprinkle with salt. Set aside.
    3. Place avocado oil, garlic and chili flakes in a small sauté pan and warm over medium heat until garlic begins to sizzle. Stir occasionally, and allow garlic to turn golden. Remove from heat.
    4. In a jar, combine honey, rice vinegar, ginger juice, sesame oil, soy sauce, and the chili-garlic oil. Stir (or close jar and shake) to combine.
    5. Toss cucumber in dressing. Top with minced cilantro, and optionally garnish with mint and lime wedges. Serve.

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    Chorizo, Black Bean + Corn Stuffed Poblano Peppers

    Chorizo, Black Bean + Corn Stuffed Poblano Peppers

    “Disaster” is not the right word for how poorly my chile rellenos con queso turned out, but it didn’t go well. I harvested six Big Jim peppers from the garden and stuffed them with corn, onions and cheese. They got battered and tossed into a pan to deep fry. Sounds good so far, right?

    The problem is with what comes next — how I never learn my lesson with frying. With frying, you can’t skimp by using just one inch of oil in a skillet. You have to go all out. You have to commit to a full pot of blazing hot oil which you’ll likely have to toss afterwards. Otherwise, whatever you were frying will touch the bottom of the pan and stick (Yes, even to that ceramic-enamel “non stick” pan you have… Trust me, I would know).

    The results is typically a pile of whatever you were frying (i.e., peppers) and several hunks of fried batter stuck to the bottom of the pan. I usually try to scrape that batter up. By this time it has turned brown, crispy and greasy. And that will be that: a pile of peppers, and a pile of fried batter bits. It’s delicious, so I suppose it’s not a complete failure. It just isn’t what it’s supposed to be.

    Chorizo, Black Bean + Corn Stuffed Poblano Peppers
    Chorizo, Black Bean + Corn Stuffed Poblano Peppers

    This recipe for stuffed poblanos avoids that conundrum all together. The peppers aren’t even battered, which might initially seem like a disappointment until it’s Thursday at 5:30pm and you’re the one cooking dinner. One less dish, no sputtering pot of oil, and hey — maybe your arteries will thank you, too. 😉

    Stuffed with chorizo, corn, and black beans, these peppers feel like harvest. Whether you make your own enchilada sauce or not, the dish comes out of the oven looking vibrant and artisan, even after you pile on the grated pepper jack. That’s what I call success!

    Chorizo, Black Bean + Corn Stuffed Poblano Peppers

    Chorizo, Black Bean + Corn Stuffed Poblano Peppers

    Published September 27, 2018 by
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    Serves: 8   |    Active Time: 60 minutes



    Ingredients:

  • 8 poblano peppers
  • 1/2 pound ground chorizo
  • 2 cloves garlic, minced
  • 1 cup corn kernels (frozen and thawed or fresh)
  • 1 16-oz can black beans, drained and rinsed
  • 2 cups red enchilada sauce
  • 1 cup shredded pepper jack cheese

  • Directions:

    1. Before you begin: Whenever you are cooking with peppers or chilies, remember that their oils will stay on your fingers. Avoid touching your face (an especially your eyes!) until you are done cooking and have thoroughly washed your hands with soap and water. (Some choose to wear gloves while working with chilies. I find poblanos are not so hot that I need this — but do whatever is best for you.)
    2. Preheat the oven to 425°F.
    3. Brown the meat: heat a skillet over medium heat and cook, stirring to brown all sides and breaking into small crumbles with a spatula. Add the garlic while the meat is cooking.
    4. Once the meat is browned, add the corn and black beans to the pan. Stir so everything is evenly distributed. Turn off heat.
    5. Prepare peppers: cut a vertical slice down each pepper, from the stem to the tip. Near the top of each pepper, cut a 2-3 inch horizontal slice, creating a T-shape. If you would like, use a paring knife to remove the seeds and white pith from the pepper now. This will help tone down the spice of the pepper. We leave them in.
    6. Prepare your baking dish: spread the enchilada sauce in an even layer on the bottom of a 9x13 inch baking dish.
    7. Stuff the peppers: gently stuff the chorizo mixture into each pepper, and then place the peppers in the baking dish. Be careful, the mixture may still be hot! If so, let it cool down so you can handle it with out burning yourself.
    8. Bake for 35 minutes, and then top with shredded cheese. Bake for 5 minutes more and then remove from oven and serve hot.

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