Growing up, spring and summer always meant rhubarb season for my family. We grew it in our backyard garden, and my dad would bake it into the most delicious tart and sweet strawberry rhubarb pies. I could practically eat a whole pie all by myself, especially if it was topped with vanilla ice cream :). This recipe is the best of both worlds, and although the rhubarb does have to be cooked down a bit to make it tender, it’s a simple treat to make, and so worth it for the creamy, fluffy ice cream that you’ll soon be able to enjoy.
I’m a huge fan of pigs, and have wanted one as a pet FOR YEARS (but since I don’t live on a farm or have enough space to comfortably house one it’ll have to remain just a dream for now), so you will often see me finding ways to sneak them into my work. These pigs are as easy to make as they are cute with just a little naturally colored marzipan and melted dark chocolate. With this delicious combination of flavors it’ll be difficult not to wolf them all down at once!
This post contains affiliate links to some of the products mentioned. Luxe and the Lady is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by linking to amazon.com . This helps to pay for the ingredients used to make even more cute, smiling treats :), and doesn’t cost you extra to use.
2 cups fresh rhubarb, chopped
1/2 cup organic coconut sugar
1 14oz can full fat coconut milk or container So Delicious Culinary Coconut Milk
1 14oz can coconut cream (I like Trader Joe’s brand, or else you will have to refrigerate the can upside down the night before)
Pinch sea salt
2 cups fresh strawberries, chopped (reserve 1 cup in the refrigerator until after the ice cream is churned)
1 teaspoon pure vanilla extract
6-9 drops pure Stevia extract or 2-4 TB pure maple syrup, sweeten to taste* (you can skip this step to make it a bit more tart)
Marzipan (you can make your own with honey)
Beetroot powder, or red natural food coloring
1/4 cup dark chocolate chips
1/2 teaspoon coconut oil
*All cutting should be done by an adult.
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