Chill Out With a Mini-Strawberry-Rhubarb Crisp Ice Cream Pie

BY Cat Rooney TIMEJuly 18, 2014 PRINT

This recipe makes six individual mini-frozen ice cream pies, which taste like their namesake, strawberry-rhubarb crisp, only frozen.

Besides the combo of wonderful flavours, another inspiration for this recipe came from my childhood. To take the edge off the summer heat, my mom let us kids have our own store-bought ice cream pie to chip away at (it was rock hard). Strawberry was my favourite flavour back then, but these days I prefer strawberry-rhubarb.

Strawberry-Rhubarb Crisp Ice Cream Pies

Ice Cream Ingredients
150 ml (2/3 cups) rhubarb (2 large stalks)
500 ml (2 cups) fresh strawberries
125 ml (1/2 cup) water
125 ml (1/2 cup) brown sugar
15 ml (1 tbsp) lemon juice
5 ml (1 tsp) cinnamon
375 ml (1 1/2 cup) heavy cream (1 pint)
250 ml (1 cup) whole milk
125 ml (1/4 cup) granulated sugar
Pinch (1/8 tsp) salt
5 large egg yolks
5 ml (1 tsp) pure vanilla extract

Step 1: Wash rhubarb and strawberries and pat dry. Chop rhubarb into 5 mm (1/4-inch) chunks. Hull strawberries and cut in half.

Step 2: In a small saucepan, lightly simmer rhubarb, water, and brown sugar for 8-10 minutes while stirring.

Step 3:
In an electric mixer, blend strawberries and lemon juice; add rhubarb mixture, and cinnamon, and blend well.

Step 4: In a small to medium-size bowl add egg yolks and whisk for two minutes until pale.

Step 5: In a medium-size saucepan, mix cream, milk, sugar, salt, and vanilla. Bring mixture almost to a boil on medium heat while stirring constantly to dissolve the sugar and keep the mixture from sticking to the pan. Remove from heat.

Step 6: Gradually whisk or stir 250 ml (1 cup) of the hot cream mixture into the bowl of yolks. Slowly whisk yolk mixture into the saucepan with the remaining hot cream mixture and stir for an additional 2 minutes. Add the strawberry-rhubarb mixture. Transfer to ice cream maker bowl and refrigerate for 30 minutes to an hour, depending on the ice cream maker’s cooling requirements. Follow instructions for ice cream maker.

Crisp Ingredients

18 ml (1 to 1 1/2 tbsp) crystallized ginger
125 ml (1/2 cup) walnuts, or nut of choice, chopped
125 ml (1/2 cup) almond flour or flour of choice
250 ml (1 cup) rolled oats
10 ml (2 tsp) cinnamon
25 ml (2 tbsp) brown sugar
50 ml (4 tbsp) butter, melted
5 ml (1 tsp) pure vanilla extract
10-15 drops stevia vanilla liquid or 25 ml (2 tbsp) granulated sugar
6 disposable aluminum foil tart/pot pie pans
Whipped cream topping in can, or from tub (thawed) if using a decorating tip

Step 1: Preheat oven to 180º C (350º F).

Step 2: Slice ginger chunks. Grind nuts and 5 ml (1 tbsp) of ginger in mini-electric mixer or spice grinder.

Step 3: In medium-size bowl, mix together flour, oats, cinnamon, brown sugar, and the ground nuts and ginger mixture. Grind additional ginger if a stronger tasted is desired. If too strong add more cinnamon.

Step 4:
Melt butter in a saucepan, add stevia or sugar and stir. Remove butter mixture from heat and mix with flour mixture. Once the flour mixture is moist, spread on a parchment paper lined cookie sheet. Bake for 15 minutes.

Step 5: Spread a thin layer of crisp mixture in each of the mini-pans. Once ice cream is ready, immediately divide it among the mini-pans and and add remaining crisp mixture. Top with individual whipped cream spiral designs. Freeze pies until solid.

Did you know? Crystallized ginger is a fun snack, but is also known to reduce hot flashes and inflammation and its associated pain; treat nausea; alleviate indigestion; and is an immunity-booster in the cold and flu season.

Follow Cat’s recipes and articles on Twitter @recipegirl007

Cat Rooney
Cat Rooney is a photographer based in the Midwest. She has been telling stories through digital images as a food, stock, and assignment photojournalist for Epoch Times since 2006. Her experience as a food photographer had a natural expansion into recipe developer in 2012, thus her Twitter handle @RecipeGirl007.
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