Strawberry-Rhubarb Ice Cream Sandwiches (AIP-friendly, low-FODMAP)

ice cream sandwichesMy first ever summer job when I was a kid was working in an outdoor ice cream stall. I scooped ice cream for tourists all summer long and ate ice cream sandwiches  every day. I loved them.

Even as a adult. When I went paleo 3 years ago giving them up forever felt tragic (but was actually easy).

Nevertheless I’m glad they’re back on the menu!

An early version: the strawberry cream didn't emulsify. It still tasted good but didn't look as pretty...

An early version: the strawberry cream didn’t emulsify. It tasted great but didn’t look as pretty…

I’m actually quite proud of this recipe. It took a bunch of tries to get it right. I tried a carrot cake version and a piña colada version which were very edible.

Then the rhubarb came up out of the ground in all its glory, and I tinkered some more. As a result there have been a superabundance of ice cream sandwiches in my freezer & I’ve grown accustomed to having one each morning for breakfast.

Strawberry-Rhubarb Ice Cream Sandwiches (AIP-friendly, low-FODMAP)

  • Servings: 6 low FODMAP or 12 moderate-FODMAP (see below)
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from petra8paleoice cream sandwiches

  • 4 medium carrots, peeled & chopped
  • 5 small stalks rhubarb, chopped
  • Juice of ½ an orange
  • 1 green plantain
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/3 cup coconut butter

Preheat oven to 300

Steam carrots until just soft. Pop them in a saucepan with the rhubarb and orange juice and cook until the rhubarb is dissolved into sauce.

Whirl the carrot rhubarb mixture in a food processor with the remaining ingredients until a smooth batter is formed.

Spread batter on a large parchment lined-baking sheet (mine is 12″x 16″) with a spatula, ensuring that nowhere is it so thin that the parchment peeks through.

Bake for 35-40 minutes.

Cut into 12 rectangles using a pizza wheel, scissors or a sharp knife.

Strawberry Cream

  • 1 1/3 cup sliced strawberries (that’s a 300g package, frozen)
  • 1 cup coconut butter

Heat berries & coconut butter in a saucepan until a a little warmer than room temperature (not hot) to improve emulsification. Blend in a food processor until smooth.

ice cream sandwiches under constructionLay half the carrot-rhubarb slices face down on a baking sheet and heap the strawberry cream on top, distributing evenly. Top with the remaining slices.

Set the sheet in the freezer for a couple of hours or overnight.

Transfer to a freezer bag or glass container.

Let soften for a few minutes before serving.

A note on coconut and FODMAPs: 1/4 cup dried shredded coconut is low-FODMAP, but 1/2 a cup is moderate, according to the Monash University. Coconut butter is denser than shredded coconut by measure, so if you are on a strict low-FODMAP diet, cut your ice cream bars in half to make 12 and limit yourself to one square. The recipe contains a total of one & 1/3 cups of coconut butter, which is slightly less than 1/8 of a cup for each square (slightly less than 1/4 cup for each bar). Squares should be in low-FODMAP range & bars moderate, assuming shredded coconut has roughly twice the volume of coconut butter.

28 thoughts on “Strawberry-Rhubarb Ice Cream Sandwiches (AIP-friendly, low-FODMAP)

  1. This is genius! Looks fantastic! I am absolutely going to make these. What a great idea!

    I’ve been thinking about baking with plantains but haven’t tried it yet. And I actually happen to have a frozen treat experiment in the freezer as we speak! I’ll post it up IF it works out. lol. 😉

    • I know you are already plantain-savvy, but baking with plantains is paleo fun. Interesting how in all the years I was vegan I never knew that plantains will bind ANYTHING when baked! The main challenge with plantains (where I live) is sourcing green ones. I know which stores carry plantains & I’ve even asked those that didn’t to start, but sometimes all they have in stock are yellows, so I always check & stock up on the greens & then refrigerate them when I see them. I think there are a lot of people interested in green plantains suddenly because of the whole resistant starch thing: I’d love to hear how your plantain baking experiments go!

      • Thank you for that link! I am late to the party on RS; didn’t know anything about it. Fascinating stuff! Do you think this changes anything AIP-wise in regards to legumes and potatoes?

      • It doesn’t change anything legume & potato-wise for me at this point. I sure had a fondness for hummus at one time, though! It will be interesting to see how other people integrate the resistant starch conversation into their AIP experiments…

  2. Are you serious??? What an insanely brilliant ides. I bow to your creative, culinary (and AIP) genius!

    Now I just have to find me some plantains….

    (PS – I have been reading up on the resistant starch thing. Are team Petra eating potato starch (or is that a FODMAP issue, too?)

      • I didn’t know that! I still think potatoes are over-rated as a carbohydrate though. It’s odd that we got so fixated on potatoes in the SAD-diet when there are so many other yummy root vegetables to chose from. As for resistant starch, I think I’ll stick to plantains & maybe level-up to green bananas. But right now the thing I’m most excited about is unrelated: kombucha!

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  5. This recipe looks awesome, and the strawberry-coconut cream has me drooling. I have to avoid citrus though, so can you think of any sweet juice replacements that would work? I’m also curious what the rhubarb does for the taste of the crust part. Thank you!

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    • Plantain is a fantastic binding agent, it’s what holds the whole ‘bread’ part of this ice cream sandwich together. I think you’d have to rework the whole recipe form scratch if you were to substitute another ingredient.

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  11. These look awesome! I have a son allergic to dairy and came across your blog while figuring out our food menu. He will be incredibly happy to try these!

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