No-Churn Rhubarb Crisp Ice Cream

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

No-Churn Rhubarb Crisp Ice Cream

Published April 9, 2019 by
   Print This Recipe

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.

    Comment

    Smashed Cucumber Salad

    Smashed Cucumber 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). But the dressing is the star: the perfect balance of salt, acid, and sweet. Rice vinegar, soy sauce, and honey come together and it just works. 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?

    Smashed Cucumber Salad
    Smashed Cucumber Salad

    Smashed Cucumber Salad

    Published April 2, 2019 by
       Print This Recipe

    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.

    Comment

    Pineapple Chipotle Chicken Fajita Bowls

    Pineapple Chipotle Chicken Fajita Bowls

    Do you ever take a spring break, even though it’s not really built in to work-life? This last weekend we went climbing in New Mexico. I’ve been looking forward to the trip for weeks. Time in the desert is just the right kind of unplugging: no screens, no desk chairs. Just dust, dirt and the moon.

    Last month, I started a Best Self Journal. Have you heard of it? It was recommended to me by co-workers as a journal that gets you into a journalling habit and also tracks you towards goals. The journal is a 13-week track, and one of my goals was to send three V6s outside. This trip was one of our first climbing trips this season, so was also a time for me to really dig my heels and focus. In the end, I did one V6 and even one V7 — exceeding my own expectations for the weekend! Maybe I needed a more aggressive goal since there are still 10 weeks left in my journal. Mostly, I think I just needed to believe I could do it.

    This is where my mind has been: journalling, planning, climbing. Admittedly I’ve put less energy to cooking as of late, but that’s how life goes, ebbing and flowing. Between everything else going on, this chicken was a standout meal. The combination of pineapple and chipotle is sweet and spicy and grilling season is just starting to call (well-grilled chicken is SO juicy and satisfying).

    Pineapple Chipotle Chicken Fajita Bowls
    Pineapple Chipotle Chicken Fajita Bowls

    Pineapple Chipotle Chicken Fajita Bowls

    Published March 26, 2019 by
       Print This Recipe

    Serves: 6   |    Active Time: 50 minutes



    Ingredients:

    For marinade:
  • 4 tablespoons adobo sauce from a from a can of chipotles in adobo 
  • 2 tablespoons maple
  • 4 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • 1teaspoon dried oregano 
  • 2 tablespoons lime juice 

  • To serve: 
  • 1 pound boneless, skinless chicken breasts 
  • 2 bell peppers, cut into strips 
  • 3-4 slices of fresh pineapple
  • 1 cup black beans (cooked)
  • 1 cup corn (cooked)
  • 1-2 cups rice (cooked)
  • Garnish: cilantro, sliced avocado, sliced jalapeño

  • Directions:

    1. Marinate chicken: combine all ingredients for marinade in an air-tight container large enough to fit the chicken. Place chicken in marinade and turn to coat. Then, close container and marinate in refrigerator for 4-12 hours.
    2. When ready to cook: light a grill with a medium-high flame, and allow grill to heat to 450-500°F. Place chicken on grill and cook, with grill lid closed, for 5 minutes without moving. Then, using tongs and/or a metal spatula, flip chicken. Brush chicken with remaining marinade. Cook on second side for 5 more minutes, or until chicken is cooked through and reaches an internal temperature of 165°F. Move chicken to a clean plate, and set aside.
    3. Place pineapple and bell peppers on grill, turning after 3-4 minutes. Cook for 3-4 more minutes, and then remove from heat. Turn off grill.
    4. In serving bowls, divide rice, corn, and beans. Add bell peppers and pineapple. Slice chicken and divide among bowls.
    5. Garnish with cilantro, avocado, and sliced jalapeño to taste.

    Pineapple Chipotle Chicken Fajita Bowls
    Comment