Strawberry Rhubarb Ice Cream Bars (Print Version)
# Ingredients:
→ Strawberry Rhubarb Ice Cream Bars
01 -
340g (¾ lb, approx 2¼ cups) strawberries, hulled and sliced
02 -
340g (¾ lb, approx 3 cups) rhubarb, diced
03 -
150g (¾ cup) granulated sugar
04 -
62mL (¼ cup) water
05 -
1 teaspoon vanilla extract
06 -
1 teaspoon vodka (optional)
07 -
240g (1 cup) full fat sour cream
→ White Chocolate Shell
08 -
340g (12 oz, 2 cups) white chocolate, finely chopped
09 -
113g (4 oz, ½ cup) coconut oil
→ Decoration
10 -
Finely chopped freeze dried strawberries
# Instructions:
01 -
In a 3 quart saucepot, combine strawberries, rhubarb, sugar, and water over medium-low heat. Cook at a simmer until fruits have fully broken down into a thickened jammy sauce, stirring frequently. Set aside to cool.
02 -
Once somewhat cooled, transfer strawberry rhubarb mixture to a blender. Add sour cream, vanilla, and vodka (if using). Blend at medium speed for one minute until mixture is completely pureed with no lumps remaining.
03 -
Using a fine mesh sieve over a medium bowl, strain mixture to remove strawberry seeds. Use a rubber spatula to press the liquid through, occasionally scraping seeds away. Complete straining isn't necessary, but removing a good portion improves texture.
04 -
Cover and refrigerate strawberry rhubarb ice cream base for a minimum of 4 hours or overnight.
05 -
Before churning, place ice cream molds onto a rimmed baking sheet and insert popsicle sticks. Have lids or plastic wrap ready nearby.
06 -
Churn the strawberry rhubarb ice cream base according to manufacturer's instructions, checking every 5 minutes as this mixture tends to firm up quickly.
07 -
Working quickly, spoon ice cream into molds, tamping down to ensure it reaches under the popsicle stick and extends to all corners. Smooth tops with a bench scraper or mini offset spatula. Cover with lids or plastic wrap and freeze in a level location for at least 4 hours until completely set.
08 -
Place finely chopped white chocolate and coconut oil in a microwave-safe bowl. Melt in 15-second intervals, stirring well between each, until completely smooth with no lumps. Set aside to cool slightly.
09 -
Pour white chocolate mixture into a tall, narrow container (like a wide-mouth pint jar) that can accommodate the length of the ice cream bars.
10 -
Line a baking sheet with parchment paper and position it next to the container of white chocolate.
11 -
Remove frozen bars from molds and place on the cold baking sheet. One by one, hold each bar by the stick and dip into white chocolate mixture, ensuring coverage up to where ice cream meets the stick. Hold over container to allow excess to drip off.
12 -
Immediately after dipping each bar, sprinkle with freeze dried strawberry pieces before the chocolate shell hardens. Work quickly as the coating solidifies rapidly.
13 -
Place dipped bars flat side down on parchment-lined sheet. If white chocolate thickens too much during process, reheat for 10-15 seconds and stir well before continuing. Return completed bars to freezer for 30-60 minutes before serving or transferring to airtight storage containers.
# Notes:
01 -
Vodka helps prevent the ice cream from freezing too hard, but can be omitted if preferred.
02 -
For optimal dipping, maintain white chocolate mixture at proper temperature by reheating briefly if it becomes too thick.
03 -
When dipping the final bars, you may need to tilt the container and rotate the bar to ensure complete coverage.