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Strawberry Rhubarb Ice Cream Bars


Description

Layers of fresh strawberries, ice cream, rhubarb ribbons and a no bake crust, make up these delightful summer ice cream bars. Vegan.


Scale

Ingredients

Cookie Crust

  • 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

Rhubarb Ribbons

  • Fresh rhubarb cut or peeled into 1/2 inch ribbons with a potato peeler or mandolin.
  • 2 cups water
  • 1 cup sugar

Remaining ingredients

  • Fresh strawberries, hulled and sliced
  • 1 pint of vanilla ice cream (I use vegan So Delicious *optional)

Instructions

  1. Place parchment paper into a 9×9 baking dish and set aside.
  2. Pull pint of ice cream from your freezer to soften.

For the Cookie Crust

  1. Heat oil and sugar together on medium until it begins to bubble.
  2. Reduce to low and stir in almond flour, chopped nuts cinnamon, vanilla & salt.
  3. Once ingredients is blended, remove from heat and stir in oats.
  4. Allow a few moments to cool, then pour your cookie mixture into the parchment lined baking dish.
  5. Press the cookie mixture firmly and evenly into baking dish with the back of your spoon.
  6. Place in your fridge to chill.

Candied Rhubarb Ribbons

  1. Bring your sugar and water to a boil in a saucepan, for one minute.
  2. Drop your ribbons of rhubarb into the sugar mixture and stir.
  3. Rhubarb should only stay in the sugar mixture for 30 seconds, so they don’t turn to mush.
  4. 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.

Assembly

  1. Once your cookie crust is completely chilled and pressed firmly into your baking dish, remove from fridge and layer with sliced strawberries.
  2. Pour your softened ice cream on top of the strawberry layer, spreading evenly to cover all corners.
  3. Place back in the freezer to chill and partially harden for about 20 minutes, then remove.
  4. Top with ribbons of candied rhubarb evenly layered across the ice cream.
  5. Return to fridge to fully freeze (about 2 hours)
  6. Once the cookie ice cream bar is completely solid, remove from freezer, pull it from the baking dish and cut into square bars.
  7. Serve immediately, or cover and return to freezer until ready to enjoy

Notes

  • The simply syrup your rhubarb is cooked in turns a gorgeous ruby color. Hold onto it and use for fresh rhubarb cocktails.