Description
Summertime in a bowl! The classic combo of strawberry + rhubarb swirled into frozen fruity ice cream and topped with deconstructed ice cream cone clusters!
Ingredients
Scale
Roasted Strawberry Vanilla Rhubarb Jam
- 1 pound strawberries, sliced ((fresh or frozen))
- 1 pound rhubarb, sliced ((I used frozen))
- 1/4 cup maple syrup
- 1 tsp lemon juice
- 1/2 tsp vanilla bean powder
Nice Cream
- Frozen bananas ((or vanilla ice cream of choice))
Crunchy Cone Clusters
- 6 sugar cones
- 1/4 cup maple syrup
- 1/4 cup oat flour
Instructions
- Preheat the oven to 375F.
- For the jam, combine all the ingredients in a large bowl and toss to every coat.
- Spread onto a lined baking pan.
- Roast for 30-35 mins at 375F. The rhubarb should be very soft and easily pierced with a fork.
- Cool for 5-10 minutes, then transfer to a blender and briefly blend to desired level of chunkiness.
- For the cone clusters, crush the ice cream cones into a bowl. Add the flour and maple syrup. Mix to combine.
- Spread onto a lined baking sheet and bake for 10-15 mins at 375F or until the edges are just starting to brown.
- Let them cool for at least 15 minutes before breaking apart into chunks.
- Blend the frozen bananas in a high speed blender or food processor until creamy and smooth. Stir in spoonfuls of jam.
- Scoop into bowls, top with cone clusters, and enjoy!