Have you ever heard of the quick soft serve ice cream technique, where you freeze coconut milk in ice cube trays and then blend the cubes with fruit, sweetener, etc. into into a perfectly spoonable frozen treat? It’s been on my radar for a while, but I have an ice cream maker
, which I’m very faithful to, so I’ve been slow to warm up to the idea. I finally gave the whole thing a shot recently, and now I see what the big deal is about. This is entirely different from the typical ice-cream making experience. When I set out to make ice cream, I know that it will be a process, and I’m quite fond of the little bit of fuss that it takes. This soft serve is its own thing – delightfully quick and easy and with little fuss to speak of, especially if you already have the coconut ice cubes ready to go.
The rhubarb component is a breeze to put together as well. You just stew the rhubarb with maple syrup until jammy, spread it out onto some parchment paper in a thin layer, and let it freeze before blending it with the frozen coconut milk. All the freezing can be done the night before or in the morning/afternoon to have it ready for dessert time in the evening. It’s all perfectly lazy :)
There’s so much you can do as far as the flavorings go with this sort of technique, but this particular combination is so so
lovely. The slight sourness of the rhubarb is softened by the fattiness of the coconut milk, and the kiss of maple syrup rounds everything out into a mind-blowing treat. And the color! Visual color therapy right there.CLICK HERE FOR: QUICK RHUBARB SOFT SERVE RECIPE