No-Churn Roasted Strawberry-Rhubarb Pie Ice Cream

Turn your favorite summer fruit pies into ice cream without the need for an ice cream maker. How about this roasted strawberry-rhubarb pie ice cream?

Today is Strawberry Rhubarb Pie day which means the most obvious thing to do was to bake a pseudo pie only to be thrown into ice cream. Bob’s all-time favorite pie is strawberry-rhubarb so when I say this day noted on my food holiday calendar I knew I couldn’t let it pass by unnoticed. But I also knew that I wasn’t going to make any old strawberry-rhubarb pie. Since the roasted balsamic strawberry ice cream is one of my favorites that I have made, it wasn’t a far stretch to turn it into roasted strawberry-rhubarb pie ice cream.

Instead of baking a pie, I roasted the strawberries and rhubarb pieces in the oven with a little bit of honey. While they cooled I baked the pie crust by itself until it got nice and crisp and golden, just like the best pie crusts are meant to be. After the oven finished doing it’s job I took a shortcut and used the no-churn method of making ice cream by whipping up heavy cream and adding sweetened condensed milk. Fold in the roasted fruit and pie crust pieces and it’s ready for the freezer! In the end it’s just like strawberry-rhubarb pie a la mode if you mixed it all up together. Because that’s pretty much what I did.

You could easily modify this recipe for any of your favorite fruit pies. Which would you like to try?

One year ago: Slow Cooker Beef Tacos

Two years ago: S’mores Jar Cake for One

Four years ago: Skillet Chicken with Peppers and Peanuts

NO-CHURN ROASTED STRAWBERRY-RHUBARB PIE ICE CREAM

Makes approximately 1-1/2 quarts

Ingredients:

1-1/2 cups hulled and quartered strawberries

1-1/2 cups chopped rhubarb

3 Tbsp honey

1 refrigerated pie crust

1 egg, lightly beaten

Cinnamon-sugar (optional)

2 cups (1 pint) heavy whipping cream

1 (14 oz.) can sweetened condensed milk

Directions:

1. Preheat oven to 450 degrees. Line two baking sheets with parchment paper or silicone baking mats.
2. In a medium bowl, toss strawberries and rhubarb with honey to coat. Arrangein an even layer on one of the prepared baking sheets. Bake for 15-20 minutes, stirring after 10 minutes. Cool slightly, then cover and refrigerate until ready to use.
3. Roll out the pie crust on the second prepared baking sheet. Brush with beaten egg and sprinkle with cinnamon-sugar, if desired. Bake in preheated oven for 20 minutes or until golden. Remove from oven and allow to cool completely before breaking into pieces. Set aside.
4. In a large, chilled bowl, whip heavy cream to stiff peaks. Using a rubber spatula, gently fold in the sweetened condensed milk until incorporated. Fold in fruit mixture and pie crust pieces until evenly distributed.
5. Pour ice cream into a loaf pan or freezer-safe container, wrap with plastic warp or tin foil and freeze for 6 hours or overnight.

Source: Adapted slightly from my Roasted Balsamic Strawberry Ice Cream.

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