I have been wanting to try the Rhubarb Ice Cream Sandwiches recipe by Green Kitchen Stories for a while now – it did not disappoint. Such a great idea and I have so many ideas whirling around how this can be adapted so watch this space.
The recipe is a little fiddly at points but it is well worth the effort.
- Rhubarb & Strawberry Jam:
- 2 cups / 200 g rhubarb, washed and trimmed
- 1 cup / 150 g strawberries, washed and trimmed
- 3 tbsp maple syrup
- 1 tsp freshly grated ginger
- a pinch vanilla powder
- Raw Hazelnut Wafer:
- 1 1/2 cup / 200 g hazelnuts
- 1/2 cup / 50 g rolled oats or oat flour
- 3 tbsp cacao or carob powder
- a pinch sea salt
- 3 tbsp coconut oil
- 16 soft dates (7 oz / 200 g), pitted
- Rhubarb Ice Cream
- 1 1/2 cup / 200 g cashew nuts (pre-soaked for 4-6 hours)
- 1 x 14 oz / 400 ml can coconut milk
- 4 tbsp maple syrup
- juice of 1 lemon
- 1 cup / 250 ml Rhubarb & Strawberry Jam (see recipe above)
First step for making the Rhubarb Ice Cream sandwiches is the rhubarb jam. Slice rhubarb and strawberries thinly and add them to a sauce pan together with the rest of the jam ingredients and a 1 tbsp or water. Cook on low heat for approx. 20 minutes until soft. Pour the mixture into a blend and blend until smooth. Let it cool. Next step, prepare the raw hazelnut wafer.
Add hazelnuts, rolled oats, carob powder and salt to a food processor and mix thoroughly until the texture resembles sand. Pour into a separate bowl. Add dates and coconut oil to the food processor and mix into a paste. Pour the mixed nuts back and pulse everything until it’s combined into a dough (I needed a few drops of water to get the right texture). Roll the mixture into a log and divide into two equal halves. Use a pen to copy the exact size of the baking dish onto a baking paper, then roll out one of the dough halves on the baking sheet until it has the right shape, use a second baking sheet on top to prevent the rolling pin from sticking. This is the fiddly bit.. transfer the baking paper with the wafer to the baking dish and place in the freezer while preparing the ice.
Drain the soaked cashew nuts and add them to a high-speed blender together with coconut milk, maple syrup and lemon juice. Mix on high speed until smooth. Add 1/2 cup / 100-150 ml of the cooled rhubarb & strawberry jam and pulse until combined. Take out the baking dish from the freezer and pour the ice cream mixture on top. Spoon more jam on top (roughly 1/2 cup / 100-150 ml) and use a spoon to swirl it evenly. Put back in the freezer for 1-2 hours to firm up.
Roll out the second half of the wafer dough using the same method as above. Remove the baking tray from the freezer and carefully transfer the wafer on top of the ice cream (again a bit fiddly – make sure your ice cream layer is fully set before trying this). Put the tray back in the freezer for 3-4 hours until completely firm. Then take it out, cut into 10 rectangles or 20 squares using a sharp knife dipped in hot water, wrap with baking paper and store in the freezer. Take out of the freezer for a couple of minutes before enjoying!
My next step is to make a version that is nut free and eczema friendly so watch this space!
Having daughters with food intolerance’s can be restrictive especially with treats when eating out. My eldest, just turned 4, she is so good at checking if something has “cows” in and very understanding when she can’t eat things other children can. She loves cake – when I asked her what she wanted for her birthday she said cake.
We found a recipe in a newspaper for Tottenham Cake with pink icing, Emily liked the look of it for her 4th birthday so we thought we’d see if we could make it Fussy Foodie friendly.
- 225g Dairy Free Spread (I used Pure - Sunflower)
- 200g Cocount sugar
- 4 Eggs beaten
- 1st Vanilla extract
- Grated zest of 1/2 Orange
- 300g Spelt Flour (could use rice flour to be Gluten Free)
- 2 1/2 tsp Bicarbonate of Soda
- 3tsp Mylk (I used Oatly)
- For the topping (optional):
- 120g Raspberries
- 250g Icing sugar
- 2tbsp Dessicated coconut
Preheat oven to 180c/ Gas Mark 4
Grease and line a 30 by 20cm traybake tin
Using an a wooden spoon or electric mix cream together the dairy free spread and sugar - until light and fluffy. Slowly mix in the beaten eggs and vanilla, then stir in the zest.
Gently fold in the flour and baking powder with a metal spoon, then stir in the mylk to loosen the mixture.
Pour the mixture into the prepared tin and bake in the over for 30-35 mins until golden brown and springy to touch. Leave to cool in the tin before removing.
Place the raspberries and 2tsps of water in a small saucepan over a low heat and cook until the raspberries break down and become jammy. Mash the raspberries through a sieve into a bowl (to remove the pips).
Once the cake has cooled prepare the icing; mix the juice with the icing sugar. Poor and spread over the cake and then sprinkle with coconut sugar.
Could replace icing topping with coconut yoghurt if wanted to be healthier and raspberries on top. I was making this for my daugther's brithday so it was a treat having the icing.
I use bicarbonate of soda rather than baking powder as its less processed (blog on this coming soon).
We had this cake at a family party for my daughter and people really enjoyed it. My partner said it was the best cake I have made – I think the treat of icing helped here! This is a great cake that is dairy free, wheat free and with extra tweak can be gluten free too.
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