I know, I know, “good-for-you”, “ice cream” and “pie” don’t normally go together in the same sentence, but hear me out!
I’ve been reviewing lots of new gluten-free protein and nutritional bars on the market for the last many weeks since Natural Products Expo West, and the thought occurred to me that I could be putting these bars to another use by baking with them!
I decided to crush some with extra almonds and bake the mixture off in place of a traditional (fat- and vacuous calorie-laden) cookie crust for an ice cream pie. Being that it is early spring, I chose my favorite April-May fruit combo: strawberry-rhubarb. Next, all I had to do was to select the ice cream, which was easy because there are so many yummy dairy-free, vegan “ice cream” options now! Topped with some of my homemade coconut whipped cream, this pie has suddenly become a lot less of a guilty pleasure!
Get creative with your favorite gluten-free bars and see what you come up with. If they are a little on the oily side, toss with some of my Jules Gluten Free™ All Purpose Flour; if they are too dry, add a touch more butter or non-dairy alternative like Earth Balance Buttery Sticks or even coconut oil. As long as the crust holds its shape when pressed in, it will bake off just fine. Line your pie plate with oiled aluminum foil, and once the pie is frozen, you can just lift it right out of the plate for an even prettier presentation!
Strawberry-Rhubarb Ice Cream Pie
fresh rhubarb stalks at the market
- 3/4 lb. fresh rhubarb
- 1/4 lb. fresh strawberries
- 1 cup red wine – sweeter than dry (I used a Syrah)
- 2/3 cup granulated sugar
- 1/2 cup water
- 1 Qt. ice cream or non-dairy “ice cream” (I used So Delicous® Creamy Vanilla Soy)
Whipped Cream Layer:
- 1 can unsweetened coconut milk (full fat – 14gr. or more)
- 1/3 cup sifted confectioner’s sugar
- 1/4 cup dairy or non-dairy milk powder (Vance’s DariFree™)
- 1/4 cup sour cream or non-dairy alternative (I used Vegan Gourmet® Sour Cream)
❋If possible, chill coconut milk by putting the unopened can in the refrigerator for at least 4 hours or overnight – this will help the milk to separate.
❋Preheat oven to 325°F.
❋Line a pie plate with aluminum foil, then spray lightly with oil. Set aside.
✻Using a large food processor or blender, chop the protein bars and almonds, pulsing until they are all finely chopped. Transfer to a bowl and stir in melted butter with a fork until totally integrated. All protein bars are different, so if your mixture is too wet, add Jules Gluten Free Flour, 1 tablespoon at a time until it is no longer oily or wet, but will still stick together when pressed into a pie plate; if the mixture is too dry, add more melted butter, 1 tablespoon at a time until it will hold together when pressed into a pie plate.
✻Bake crust for 10-12 minutes, or until it is lightly browning and the butter is sizzling. Remove to cool on a wire rack. Do not overcook, or the crust will become brittle when cut.
✻Meanwhile, wash and slice rhubarb lengthwise, then cut off the leaves and ends. Dice the stalks into 1/2″-long slices. Wash and cap strawberries, then slice.
✻Bring wine, sugar and water to a boil in a medium-sized pot, stirring until sugar is dissolved. Reduce to simmer and cook for 10 minutes, or until the liquid is starting to reduce; stir periodically. Add diced rhubarb and strawberries and increase heat; cook an additional 5 minutes to further thicken the compote. Pour into another bowl and refrigerate to cool for 10 minutes, then transfer to the freezer for another 5 minutes.
Ice Cream Filling:
✻Soften the ice cream by storing in the refrigerator for 15 minutes; chill bowl and mixer’s paddle attachment in the refrigerator, as well.
✻Spoon ice cream into the chilled bowl and mix on low speed until smooth and creamy. Scoop 2 cups of lightly drained fruit from the compote into the mixer bowl. Reserve the remaining compote by covering and storing in the refrigerator. Mix until consistently incorporated throughout the ice cream. Spoon into cooled crust and smooth the top with a rubber spatula. Freeze until firm — at least 1 hour.
Photographed on ThinkGLASS™
✻Before preparing the cream, chill a metal mixing bowl and whisk attachment or beaters in the refrigerator or freezer.
✻Remove coconut milk can from refrigerator and open the lid with a can opener. Gently scoop out the thick cream from the top half of the can and spoon into the chilled bowl. Reserve the separated coconut water in the bottom of the can for other uses.
✻Beat the cream with the chilled whisk attachment or beaters until thick and fluffy – at least 3-5 minutes. Meanwhile, sift confectioner’s sugar and mix with non-dairy milk powder. Stir in the sugar mixture with the cream and beat again until integrated. Add the sour cream and whip again until mixed. Remove frozen pie and spoon onto the top of the pie, reserving some extra for topping each slice. Smooth the top with a spatula and return to the freezer until ready to serve. Cover and chill remaining whipped cream until serving.
✻Remove the pie from the freezer and lift it out of the pie plate by pulling up on the aluminum foil (or you may leave the pie in the pie plate if that is easier for you). Run warm water over a large, sharp knife, then cut and plate each piece. Top with compote and a small dollop of extra whipped cream.
This recipe has been entered in the So Delicious/Go Dairy-Free Recipe Contest!