Strawberry Rhubarb Ice Cream
My friends stare at me with wonder when they check out the limited kitchen equipment/utensils in my arsenal. I’m a minimalist at heart and can’t stand clutter and this translates into the kitchen as well so I never think to purchase an ice cream machine. It seems heavy and bulky and just one more thing to clean and have sitting on my counter, not to mention, nearly all of my kitchen tools were donated or picked up second hand. I’d much rather spend that extra money on more food, you see. So, I bring you my strawberry rhubarb ice cream, created with no more than a blender or food processor, local fruit, coconut cream, and honey.
- 1½ c coconut cream
- 3 oz strawberries
- 3 oz rhubarb
- ½ c honey
- Cook off your fruit and honey. Bubble and boil until it thickens and softens the fruit.
- When your fruit mixture cools off, tip that and your cream into a blender/processor and blitz until smooth.
- In a dish lined with parchment/wax, pour in your blended mixture. Cover and allow this to set in your freezer overnight. (You can also freeze in an ice tray to make it easier to work with later).
- The next day, set our your frozen base and soften slightly. Toss in chunks to your blender/processor and blend until smooth and creamy. Scoop it back into your dish and allow it to firm up a bit. Scoop and eat!
I scream, you scream!
Your Squishy Monster ^.~