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!

Ingredients: (makes 1.5 quarts)

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Ice Cream:

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)

Pig Toppings:

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

Toothpicks

*All cutting should be done by an adult.

Directions:

1. The chocolate details can be created in advance by melting the chocolate chips and coconut oil over a double boiler until smooth. Allow to cool to about room temperature, and then transfer to either a piping bag or small zip top bag, and pipe the eyes and mouth onto a piece of wax paper. Allow them to set while you make the ice cream.
2. Rhubarb is delicious, but raw it’s quite stringy and difficult to eat, so to make it tender add the chopped rhubarb and coconut sugar to a small saucepan along with a splash of water, and heat on medium until the mixture comes to a boil.
3. Then reduce the heat to to medium low, and simmer, while stirring occasionally, for 10-15 minutes, or until the rhubarb has broken down. Set aside to cool a little while you make the base.
4. To make the ice cream base, add the coconut milk and coconut cream (just the cream on top, not the liquid) to a small saucepan and bring to a simmer.
5. Transfer the base to a high powered blender and blend with the rhubarb mixture, 1 cup chopped strawberries, vanilla, sea salt, and any sweetener (if desired)  for at least one minute on high (be careful to watch the lid as you are using hot liquid and don’t want it to splatter).
6. Move the ice cream mixture to a heat proof bowl, cover snugly with plastic wrap (I like to place the wrap so it touches the top of the mixture to prevent a “skin” from forming), and place in the refrigerator for at least 4 hours or overnight to cool.
7. When you are ready to make your ice cream, transfer to an ice cream machine and churn following the manufacturer’s instructions.
8. Transfer to a freezer safe container, and gently fold in the other cup of chopped strawberries. Eat immediately for a soft serve like texture, or freeze for at least 2 hours to set into ice cream.
9. To turn your scoops into little pigs, add a little beetroot powder or natural red food coloring to a small chunk of the marzipan, and blend until it turns pink. Shape the ears by forming triangles, and the snouts by forming ovals – the toothpick helps to make the holes in the snouts. Place the marzipan pieces along with your chocolate eyes and mouths onto the ice cream and enjoy!