There are some sounds that instantly transport us to a nostalgic time in our lives. One in particular that comes to mind is the memorable sound of an ice cream truck. You know, that song that starts off faintly, but gradually gets louder and suddenly you find yourself running for money and chasing after that magical truck? There is just nothing like riding your bike on a hot summer day with your neighborhood friends eating a $.75 treat you bought with your own money from selling lemonade or with some of the leftover change from mom’s purse.
However, many kiddos and adults, often have to miss out when the ice cream truck comes around due to food allergies or intolerances. After becoming a dietitian and coaching clients on allergen friendly meal plans, I find myself often coming up with wholesome alternatives that still allow them to enjoy sweet treats every once in a while!
Since this week’s PIP selections scream SUMMER, I decided to create an ode to sweet summertime with a homemade and allergen friendly twist on a childhood classic. These strawberry rhubarb shortcake ice cream bars are not only made with minimal ingredients, they are also gluten free, dairy free and totally vegan! Don’t worry though, those dietary attributes do not minimize the flavor and indulgence of this dessert! Enjoy celebrating the end of the school year and the arrival of summer with these delicious sweet treats!
Strawberry Rhubarb Shortcake Ice Cream Bars
Serves: 6 Ice Cream Bars
Low Added Sugar
⅔ C Fresh PIP Strawberry Puree
⅓ C Fresh PIP (cooked down) Rhubarb Puree
1 16 oz Pint Vanilla Coconut Ice Cream, Slightly Thawed
½ C Gluten Free, Vegan Vanilla Cookies Crumbs, Crushed in Food Processor
½ C Freeze Dried Strawberries, Crushed in the Food Processor
½ Fresh PIP Lemon
1 Tbsp Vanilla Extract
First, wash and thinly slice about 2 rhubarb stalks. Place in a small saucepan over low/medium heat. Squeeze in the juice of half a lemon. Depending on the tenderness of the rhubarb, add 1-2 tbsp of water to the saucepan to help break down the rhubarb. Cook 4-6 min or until broken down and fork tender. Set aside to completely cool in the fridge.
Meanwhile, using a blender or food processor, lightly puree about a cup of fresh sliced strawberries until they have just broken down into a textured puree. If you don't have the equipment needed, you can always mash the strawberries by hand until they are broken down. Set strawberry puree aside.
Next, puree the rhubarb until it reaches a smooth consistency.
Remove slightly thawed coconut ice cream into a medium sized mixing bowl. Gently fold in ⅔ C fresh strawberry puree , ⅓ C fresh rhubarb puree and 1 tbsp vanilla extract into the ice cream. Stir as best you can to incorporate the mixture.
Spoon or pour mixture into silicone popsicle molds. Place popsicle stick in the middle and place in the freezer for a minimum of 4 hours or for best results let freeze overnight..
After the bars are in the freezer, place shortbread cookies and dehydrated strawberries into a blender or food processor until small fine crumbles are formed.
Remove the shortcake bars from the freezer and carefully run the mold under hot water for 10-15 seconds until the sides of the ice cream bars begin releasing from the mold.
Once removed from the mold, lay the shortcake bars one by one on a plate with the cookie and strawberry crumbles.
Gently roll and press the crumbs on all sides of the bars, moving quickly and ensuring the bars are evenly coated.
For best results, once the bars are coated place back into the freezer on a cookie sheet for 20-40 min to completely set.
We hope you'll give this delicious recipe a try! And don't forget to show us what you are creating in your own kitchen with your Perfectly Imperfect Produce! Tag us on Facebook and Instagram @pefectlyimperfectproduce so we can share it to inspire others! Have a great weekend PIP fam!