ice-cream-sandwichespng

 My first ever summer job when I was a kid was working in an outdoor ice cream stall. I scooped ice cream for tourists all summer long and ate ice cream sandwiches  every day. I loved them.

Even as a adult. When I went paleo 3 years ago giving them up forever felt tragic (but was actually easy).

Nevertheless I'm glad they're back on the menu!

I'm actually quite proud of this recipe. It took a bunch of tries to get it right. I tried a carrot cake version and a piña colada version which were very edible.

Then the rhubarb came up out of the ground in all its glory, and I tinkered some more. As a result there have been a superabundance of ice cream sandwiches in my freezer & I've grown accustomed to having one each morning for breakfast.

BE proactive

Get new posts by subscribing to our newsletter

Thank you! You're on your way to a better life

Please check your inbox for an email from us. Don't forget to click yes to confirm your subscription.

Take the Assessment

Strawberry-Rhubarb Ice Cream Sandwiches

Servings: 6 full or 12 half

print

Time: 60

Ingredients:

  • 4 medium carrots, peeled & chopped
  • 5 small stalks rhubarb, chopped
  • Juice of ½ an orange
  • 1 green plantain
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/3 cup coconut butter
  • Strawberry Cream (see below)

Method:

Preheat oven to 300

Steam carrots until just soft. Pop them in a saucepan with the rhubarb and orange juice and cook until the rhubarb is dissolved into sauce.

Whirl the carrot rhubarb mixture in a food processor with the remaining ingredients until a smooth batter is formed.

Spread batter on a large parchment lined-baking sheet (mine is 12″x 16″) with a spatula, ensuring that nowhere is it so thin that the parchment peeks through.

Bake for 35-40 minutes.

Cut into 12 rectangles using a pizza wheel, scissors or a sharp knife.

Lay half the carrot-rhubarb slices face down on a baking sheet and heap the strawberry cream on top, distributing evenly. Top with the remaining slices.

Set the sheet in the freezer for a couple of hours or overnight.

Transfer to a freezer bag or glass container.

Let soften for a few minutes before serving.

A note on coconut and FODMAPs: 1/4 cup dried shredded coconut is low-FODMAP, but 1/2 a cup is moderate, according to the Monash University. Coconut butter is denser than shredded coconut by measure, so if you are on a strict low-FODMAP diet, cut your ice cream bars in half to make 12 and limit yourself to one square. The recipe contains a total of one & 1/3 cups of coconut butter, which is slightly less than 1/8 of a cup for each square (slightly less than 1/4 cup for each bar). Squares should be in low-FODMAP range & bars moderate, assuming shredded coconut has roughly twice the volume of coconut butter.

Strawberry Cream

Servings: 6

print

Time: 15

Ingredients:

  • 1 1/3 cup sliced strawberries (that’s a 300g package, frozen)
  • 1 cup coconut butter

Method:

Heat berries & coconut butter in a saucepan until a a little warmer than room temperature (not hot) to improve emulsification. Blend in a food processor until smooth.

You May Also Like

Poached Salmon with Leek & Fennel Soup (AIP)

Spear fish. Dig roots. Or buy everything you need from the supermarket. Make soup. It's the spirit, and the intent, that matters...
Read More
04 Dec 0 comments

The Ultimate Turmeric ~AIP~ Recipe Roundup

Turmeric is known to alleviate systemic inflammation. That's how it supports the reversal of autoimmune diseases and counteracts neurodegeneration. To spread the golden love, here's 60 AIP-compliant recipes that contain turmeric...
Read More
12 Dec 0 comments

Pacific Salmon Grilled Panini (AIP & WahlsPaleo+)

Like something handcrafted in an idyllic french village where they don't yet have wifi and nobody minds. And everyone lives to be 102 and eats big family dinners all afternoon. Outside under the apple trees...
Read More
15 Jul 0 comments

Toasted Balsamic Pomelo (AIP & low-FODMAP)

One of the three original citrus species, along with citron (which is fairly inedible) and mandarin, there's no doubt pomelos were an ancestral food source for people in South East Asia...
Read More
20 Dec 0 comments

Click to close

Subscribe to our mailing list