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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    Raspberry Pistachio Fool (Sweetened with honey!)

    Raspberry Fool
    Raspberry Fool

    A simple dessert such as this one hardly needs a full blog post to go with it — soft folds of whipped cream, fresh raspberries accentuated with just a touch of honey and lemon, bits of slightly salty pistachio. That ingredients list alone will do. 🤤

    A “fool” is a British dessert where puréed fruit is layered with custard or whipped cream. This version used whipped cream, which is lighter and pairs well with fresh raspberry, which are sweet and delicate at their peak.

    The raspberry bush I planted last year is producing it’s first round of berries right now (a miracle really, because the backyard is basically a jungle of weeds). There are only a few berries and they’re not quite ripe yet, so I used store bought for this recipe. In a pinch, frozen berries would work — just thaw the berries before macerating.

    And — I’m all for dessert-for-breakfast, so if you're looking for something you could eat in the morning, you could swamp the whipped cream in this recipe for your favorite Greek yogurt and make a parfait.

    Pistachios add a nice crunch to this fool, which is otherwise all fluff and fruit. You could really use any type of nut, but I like the flavor of pistachio with raspberry and whipped cream, and also love the way the color pops!

    And now, onwards, because there’s really nothing better than tasting this one for yourself. 

    Raspberry Fool
    Raspberry Fool

    Raspberry Pistachio Fool (Sweetened with honey!)

    Published July 3, 2018 by
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    Serves: 3   |    Active Time: 20 minutes



    Ingredients:

  • 10 ounces fresh raspberries
  • 1 tablespoon lemon juice
  • 2-3 teaspoons honey, divided
  • 1/2 teaspoon vanilla
  • 1 cup heavy whipping cream
  • 1/4 cup crushed pistachios

  • Directions:

    1. In a small bowl, combine 8 ounces of raspberries with lemon juice and 1 teaspoon honey. Set remaining raspberries aside. Using a fork, mash the 8 ounces of raspberries with the lemon and honey. The mixture should resemble a jam or compote. Set aside.
    2. In a second mixing bowl, whip cream to soft peaks using an electric mixer. Add in vanilla and 1-2 teaspoons of honey, depending on your tastes, and continue to whip cream for another minute to incorporate.
    3. In three serving glasses or bowls make alternating layers of whipped cream and the raspberry mixture. Place reserved fresh raspberries on top, and sprinkle with crusted pistachios. Serve immediately.

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    Almond Milk, and Vanilla-Cardamom Almond Milk Shooters

    Ok fellow bloggers, tell me, how often do you just get stuck? It's easy to make food--I'd be doing that anyways-and pretty easy to snap some pictures after (though some times it take a toll on a grumbling stomach's patience!). But when it comes to writing about my recipes, sometimes I just hit a road block. Take this almond milk:

    *crickets* 

    I have absolutely nothing to say about this almond milk. I could tell you how I use it (in my tea) or why it's important to soak the almonds over night (phytic acid) but that all just seems so boring. It is boring.

    What isn't boring is watching almonds transform into milk in a blender. 

    Another thing that isn't boring is dreaming up all of the ways you can flavor to almond milk. Vanilla. Cinnamon. Chocolate. Strawberry. Peaches and Cream! Or Vanilla-Cardamom: 

    Does anyone else see the potential for a Vanilla-Cardamom Mocha here? Using this milk in my regular cup of hot cocoa make it exotic. Cozy. Tasty.

    I guess some things just need a little bit of spicing up every once in a while. 

     

    Almond Milk

    1 cup raw almonds*

    1 cup water + 4 cups water

     

    1. Place almonds in a jar with 1 cup of water. Soak over night. This will get rid of some of the physic acid in the almonds, making them easier to digest and healthier for you. It also makes the almonds softer, which yields a better almond milk.

    2. After 24 hours, strain the almonds, discarding the water (it may be murky), and place the soaked almonds in a blender with 4 cups of water. A powerful blender will help in this recipe.

    3. Blend on high for 1 minute (if you have a BlendTec, hit "Whole Juice", if you have a Vitamix, you may need to blend at a lower speed for a few seconds before pumping up the dial to 10).

    4. Place your nut milk bag (I have also used just a piece of thin white linen, and cheesecloth folded several times should also work) in a bowl that will catch you strained milk. Pour the blender's contents through your nut milk bag, allowing it to drip until all of the liquid has drained and only almond pulp remains in the bag. I usually type my nut milk bag to something, leave it hanging, and come back 10-15 minutes later. 

    5. Keep almond milk in a air-tight jar in the fridge! Shake before using. 

    *My Paleo Potluck Club has debated the availability of raw almonds several times. Conclusion: truly raw almonds are very hard to find in the USA due to the possible presence of a type of toxic mold. The majority of raw almonds are irradiated to kill this mold. For the purpose of this recipe, that's fine! We mostly want to avoid almonds that have been roasted with other oils (often peanut or canola).

    This post contains affiliate links. 

    (Scroll past the below image for a recipe for Vanilla-Cardamom Almond Milk Shooters)

    Cardamom-Vanilla Almond Milk Shooters

    1 cup almond milk

    2-inch piece of vanilla bean

    1 teaspoon freshly ground cardamom seeds

     

    Place all ingredient in a blender and blend on high until the vanilla is fully incorporated and milk is frothy. Serve cold!  

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