August’s Kitchen Garden Recipe ~ Roasted Rhubarb Ice Cream
I received so many messages for this recipe when I posted it on my Instagram Stories a while back. The recipe is one of my own, with the two parts of it from two different (real) recipes. I've been making my own ice cream for the past few summers, mostly experimental. Some with good results, some not so good! I happened to have a lot of rhubarb from the garden on hand when I decided to give this a try. This is a no-churn ice cream, which means you don't need an ice cream machine. It's also dairy free. If you haven't had dairy free ice cream before, take note that the texture is not the same as regular ice cream.
You will need:
Approximately 8 rhubarb stalks
Fresh ginger
¾ C sugar (I use organic cane sugar)
1 Tbsp vanilla
2 frozen chopped and peeled bananas
1 can coconut CREAM (Thriftys carries Kosa brand)
To roast the rhubarb (taken from Bon Appetit magazine)
Clean your rhubarb (i used about 8 stalks of medium to thick width) and cut diagonally and place in a baking dish. Cut a 3 inch piece of ginger and slice and add to the rhubarb. Sprinkle ¾ cup sugar over the rhubarb and ginger and splash 1 Tbsp vanilla over the mix. Let stand for approximately 25 minutes so the rhubarb releases some juices.
Roast rhubarb and ginger for 25-45 minutes depending on the thickness of the stalks. You want it to be soft and not stringy or tough. Set rhubarb aside to cool.
Using a food processor, blend the rhubarb and ginger mix with 2 chopped frozen bananas. The bananas hold everything together and help thicken the mix, You don't really taste the banana flavour. Once they're well blended, add up to 1 full can of coconut cream. I would say ¾'s of the can would be sufficient but if you don't want leftover cream, add it all together, it will just cut the rhubarb flavour down a little.
Pour the mix into a freezer proof loaf pan or bowl and wrap in saran wrap, You want the wrap touching the mix so that ice crystals don't form on the top of it. Freeze until solid, up to 5 hours. Remove from freezer a little while before serving to let it soften just a bit. Dig in and enjoy!
you can substitute almost any fruit for the rhubarb as long as you have the banana and coconut cream blend