Strawberry-Rhubarb Creamsicles

There’s a brief moment in between spring and summer where you can take advantage of the rhubarb and strawberry crossover. I usually miss it (those fleeting fruits drive me nuts!), but not this time. In the later summer, though, these are just as amazing with a peach and blueberry combo and some chopped candied ginger in the mix. Depending on the sweetness and ripeness of the fruit, adjust the agave nectar to taste.

Strawberry Rhubarb Creamsicles

Strawberry-Rhubarb Creamsicles

1 1/2 cups (360mL) chopped rhubarb
1 cup (240mL) sliced strawberries
Zest of 1 lemon
Juice of 1 lemon
4 to 5 tablespoons (60mL to 75mL) agave nectar, divided*
1 can (13.5oz) lite coconut milk
1 teaspoon (5mL) vanilla extract

Put the rhubarb, strawberries, lemon zest, and lemon juice in a saucepan. Add 2 tablespoons (30mL) of the agave nectar. Bring to a boil, then reduce to medium-low heat and cook until the fruit is softened and the mixture is thick, about 10 minutes. Add agave nectar to taste. Let cool.

Put the coconut milk, 2 tablespoons (30mL) of the agave nectar, and the vanilla extract in a small bowl. Whisk to combine. Alternate pouring the fruit mixture and coconut milk mixture in the ice pop molds until each one is filled. Add the sticks. Freeze until firm.

Note: If agave nectar isn’t your thing, any liquid sweetener works well here, though will slightly impact the taste.


Sweet Corn and Olive Oil Ice Cream

Featuring the sweetness of locally grown corn with a medium Picual olive oil, this ice cream is a unique combination that will stand on its own for dessert. Australian Picual has a natural creaminess with a slight bitterness, making it an ideal addition to rich coconut milk and fresh corn.

olive oil corn ice cream 1

Sweet Corn and Olive Oil Ice Cream

  • Servings: 1 1/2 quarts
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4 large or 6 small ears fresh corn, shucked
1 can full-fat coconut milk (I’m a fan of Thai Kitchen)
1 1/4 cup unsweetened nondairy milk (I always use So Delicious Unsweetened Coconut Beverage for ice cream)
1/2 cup agave nectar
1/4 teaspoon fine sea salt
1/2 cup medium Picual olive oil, plus more for serving

Use a sharp knife to slice the kernels off the corn cobs. Put the kernels in a large saucepan. Put the cobs in the saucepan, as well, breaking them in half if necessary. Add the coconut milk, nondairy milk, agave nectar, and salt. Bring the mixture to a boil, then remove from heat. Cover, and let stand for 1 hour. Remove the cobs.

Using an immersion blender, purée the mixture until smooth (if you don’t have one, transfer the mixture to a blender or food processor and blend until smooth). Pass the mixture through a fine sieve, pressing down on the solids to get all the flavor. Discard the solids. Add the olive oil in a steady stream, whisking constantly, until smooth. Refrigerate the mixture until cold, at least 8 hours or overnight.

After the mixture has chilled, transfer the mixture to your ice cream maker and freeze according to manufacturer’s instructions. Enjoy right away for soft serve ice cream, or put it in a container and transfer it to the freezer for 4 hours, for a perfect consistency. Drizzle with olive oil, if desired, before serving.

If you don’t have an ice cream maker, check out the instructions here.

olive oil corn ice cream 2

Fudge-Filled Chocolate-Coated Banana Pops

Inspired by a Dairy Queen delicacy, bananas, nuts, seeds, dried fruit, and chocolate give the illusion of overpriced indulgence made in a few minutes at home. With a chocolaty almond fudge filling and a solid chocolate coating, creamy frozen bananas can battle any ice cream bar in this customizable treat that everyone will love.

banana pops

Fudge-Filled Chocolate-Coated Banana Pops

For the almond chocolate fudge filling:
1/2 cup roasted creamy almond butter
1/3 cup pure maple syrup
2 tablespoons dark unsweetened cocoa powder
2 teaspoons vanilla extract
1/2 teaspoon fine sea salt

4 medium bananas, peeled and cut in half length-wise
8 dowels or popsicle sticks

For the chocolate coating:
1 cup nondairy semi-sweet chocolate chips
1 tablespoon coconut oil

To assemble:
Toppings, such as chopped toasted almonds, sunflower seeds, gogi berries, coconut flakes, rice crisp cereal, candied ginger, hemp seeds, trail mix, grated orange peel, et cetera

To make the filling, put the almond butter, maple syrup, cocoa powder, vanilla extract, and sea salt. Mix until smooth. Spread the mixture on each banana half. Put a dowel in the filling (so it sticks), then top with the other banana half. Freeze on a waxed paper-lined plate or cutting board in the freezer until the bananas are frozen and the fudge is firm, about 3 hours.

To make the coating, put the chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30 second intervals on medium-power, stirring between each one, until melted and smooth. It is easiest if the melted chocolate is in a shallow bowl for dipping, so scrape the mixture into one if desired.

Working with one banana pop at a time, spread whichever topping you are going to use for the first banana on a plate. Once you dip the banana pop in the chocolate, it will harden quickly, so you want to work quickly. Dip the banana pop in the chocolate, then either roll it in the topping of choice or sprinkle it on. Return the pop to the waxed paper. Repeat with the remaining pops. Freeze until the coating is solid and the banana, if it thawed at all, has rehardened. Serve from the freezer, and store extras in a sealable container or plastic bag in the freezer.