Happy Tuesday! Last week it was in the 80s, this week…not so much, but the warm temps definitely inspired today’s frozen treat recipe. Over the weekend I made some delightful ice cream bars, layered with no-bake cookie crust, vegan coconut ice-cream, fresh strawberries and candied rhubarb ribbons.
I’ve seen the candied rhubarb technique done before over on Sprinkle Bakes and I absolutely adore the look of it. Partially because the rhubarb is pink and I’m all about pink, but also because the layered effect is gorgeous and really dresses up any treat that it’s added to.
Strawberries are known to go well with ice-cream, but the addition of the tart rhubarb brings a nice balance to this lightly sweetened treat.
4 layers of sweet, fruity, dreamy and tart make these ice cream bars a must try for the spring and summer months ahead.
- 1 cup organic sugar
- 1/2 cup coconut oil
- 2 cups oats
- 1/3 cup almond flour
- 1/4 cup chopped nuts
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 pinch of salt
- Fresh rhubarb cut or peeled into 1/2 inch ribbons with a potato peeler or mandolin.
- 2 cups water
- 1 cup sugar
- Fresh strawberries, hulled and sliced
- 1 pint of vanilla ice cream (I use vegan So Delicious *optional)
- Place parchment paper into a 9x9 baking dish and set aside.
- Pull pint of ice cream from your freezer to soften.
- Heat oil and sugar together on medium until it begins to bubble.
- Reduce to low and stir in almond flour, chopped nuts cinnamon, vanilla & salt.
- Once ingredients is blended, remove from heat and stir in oats.
- Allow a few moments to cool, then pour your cookie mixture into the parchment lined baking dish.
- Press the cookie mixture firmly and evenly into baking dish with the back of your spoon.
- Place in your fridge to chill.
- Bring your sugar and water to a boil in a saucepan, for one minute.
- Drop your ribbons of rhubarb into the sugar mixture and stir.
- Rhubarb should only stay in the sugar mixture for 30 seconds, so they don't turn to mush.
- Using a large fork or tongs, remove your rhubarb from the heated sugar mixture, and place it on paper towels to soak up any excess liquid. Set aside.
- Once your cookie crust is completely chilled and pressed firmly into your baking dish, remove from fridge and layer with sliced strawberries.
- Pour your softened ice cream on top of the strawberry layer, spreading evenly to cover all corners.
- Place back in the freezer to chill and partially harden for about 20 minutes, then remove.
- Top with ribbons of candied rhubarb evenly layered across the ice cream.
- Return to fridge to fully freeze (about 2 hours)
- Once the cookie ice cream bar is completely solid, remove from freezer, pull it from the baking dish and cut into square bars.
- Serve immediately, or cover and return to freezer until ready to enjoy
- The simply syrup your rhubarb is cooked in turns a gorgeous ruby color. Hold onto it and use for fresh rhubarb cocktails.
The bars are ideal for summer gatherings and pool parties, as they’re simple to make in advance and they keep well frozen. The pretty pink rhubarb ribbons dress them up enough to serve as dessert for a summer bridal shower or any elegant celebration of your choice.
Of course because my youngest cannot have dairy, I made our ice cream bars completely vegan, but that’s totally optional. You can easily replace the coconut oil with butter and coconut ice-cream with dairy ice cream.
Just keep frozen until ready to serve.
Enjoy! More on the way soon!
This post titled Strawberry Rhubarb Ice Cream Bars was seen first on Posh Little Designs. All Rights Reserved 2016.