If you are on the rhubarb train, you know how hard it is to get off of this one! Sadly, its season is short. So to make up for that, while it’s here, we need to feed our craving for this delicious perennial plant. An easy and enjoyable way to do that is by churning up a batch of ice cream.
It only seemed appropriate that I whip up a new ice cream recipe for two reasons. One, ice cream is my weakness. Oh how I love it! I try to create a new flavor with the change of seasons. And yes, I eat ice cream in the winter! Hello…die hard here! My second reason for this new recipe is to celebrate the blog’s 4th birthday! Most people celebrate birthdays with cake. And usually, that is how I roll as well. But this year, ice cream is on the menu. I have incorporated some shortbread cookies into this magically delicious flavor. So in some ways, you could say it is a combination of cake and ice cream. Or, better yet, it’s like eating an ice cream sandwich in a bowl! I can’t think of a better way to celebrate a birthday.
Another special ingredient that is a must with this recipe is making a batch of rhubarb puree. It is probably the easiest rhubarb recipe I have on my blog and the most useful. The ways in which to use this puree are endless! Starting with eating it right off of the spoon! For making the ice cream, the rhubarb puree goes right into the ice cream mixture and creates such a unique and pleasing flavor. I also reserve some extra puree and drizzle it over the ice cream. Are you drooling yet?
I have seriously considered eating this ice cream for breakfast! I keep trying to come up with reasons why that would be a rule breaker, but none of those reasons are valid. The ingredients are healthy and nutritious, so why not? I hope you will join me in not only celebrating rhubarb season with this new ice cream flavor, but also help me celebrate turning “4”. And a big thank you to all of you who continue to support and encourage me. I always love receiving your emails, comments, and questions. Now grab your spoons and dig in!
1 can light coconut milk
1 cup soaked raw cashews
1 & 1/2 cups rhubarb puree
1/4 cup maple syrup
1 dozen shortbread cookies
2 cups almond or cashew flour
1/4 cup arrowroot starch
1/2 cup coconut flour
1/2 cup grass-fed butter, palm shortening, vegan butter, or coconut oil, softened
1/3 cup cashew butter
1/2 cup maple syrup
Bake the shortbread cookies:
1. Cream the butter (or palm shortening, etc) with the cashew butter. Then using your hand mixer, mix in the maple syrup.
2. In a separate bowl, sift together the almond or cashew flour, arrowroot, coconut flour, and salt.
3. Combine the wet and dry ingredients. Place the dough in the refrigerator for about one hour. You can also store the dough in your refrigerator a couple days in advance if needed.
4. When ready to bake, preheat oven to 350°F. Line two baking sheets with parchment paper.
5. Sprinkle some arrowroot on your working surface. Using a rolling pin, roll out the dough to about 1/4 inch thick. Use cookie cutters of your choice. My cookie cutters were 3 inches in diameter and yielded about 2 dozen cookies.
6. Bake the cookies for 10 minutes. Cool.
1. Place the coconut milk, soaked cashews, rhubarb puree, and maple syrup into your high speed blender such as a Vitamix.
2. Then pour the mixture into your ice cream maker. When the mixture starts to thicken, break large chunks of the shortbread cookies into the mixture. Pour the ice cream into a freezer safe container with a lid. Allow the ice cream to ripen. If you have some leftover rhubarb puree, drizzle over the top and enjoy! Save some shortbread cookies to make delicious ice cream sandwiches :)