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.
Strawberry-Rhubarb Ice Cream Sandwiches
Servings: 6 full or 12 halfprint
- 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)
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.
- 1 1/3 cup sliced strawberries (that’s a 300g package, frozen)
- 1 cup coconut butter
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.