There’s so many things I love about summer that if I listed them all we’d probably be here till next week! The long sunshine filled days, road trips, the way it smells after an epic downpour, bbqs, freckles, because let’s face it, some of us are bronze challenged, and of course, ice cream. Ice cream seems to be the one constant no matter how old we are.
When I was about 8, summer meant going outside to play and running in the house screaming “Moooooom” as soon as I heard the ice cream truck turn the corner. By the time I hit 13, it meant riding my bike to the park and getting to stop for ice cream along the way. Fast forward to present day, and I’m pretty blissful armed with a vanilla soft serve cone topped with a million sprinkles and a walk across the high line.
And now we all know that my life has always revolved around food.
When I would skip out of grade school there was definitely an extra spring in my step knowing that the ice cream truck was going to be parked right across the street. Talk about marketing skills!
Then came the big dilemma: Chipwich, strawberry shortcake, or a creamsicle. Wouldn’t it be awesome if that was still our most monumental decision of the day?
Well today it is and I’m going with the creamsicle – upgraded! That’s one of the perks of adulthood, creating your childhood favorites exactly the way you imagine them. I mixed a little bit of nostalgia, a good dose of vanilla beans (I was a vanilla bean snob from a very young age), my go-to strawberry rhubarb compote and then I went and made them vegan! Who have I become?
Don’t worry, because then I dipped them in homemade white chocolate magic shell, proving that there are some things that just don’t change. Can we talk about this magic shell situation?
Do you remember when it came out? I thought it was the coolest bloody thing ever! Breyers vanilla bean ice cream, magic shell and rainbow sprinkles pretty much made my life complete!
Let’s be serious, it still does.
I went with white chocolate because I’ve always been a white chocolate kind of kid. I’m sorry if you had to go to 10 different stores to find me a white chocolate Easter bunny Mom, but you knew nothing else would do. You also knew that I would most likely never eat the bunny, but that’s another story for another day.
So white chocolate magic shell. Two ingredients and you’re done. We’re going to do regular magic shell this summer too, but I have priorities! The only negative, if you can even call it that, is when you dip the creamsicles. It hardens so quickly that I had to do some serious hustling to get those pistachios on. Hashtag PastryProblems.
And I’m kind of completely obsessed with how pretty the pistachios look against the pink!
Another perk of adulthood: You get to call one of these dinner if you want! And you know I did!
So tell me, what makes your summer happy list? And what were your favorite treats from the ice cream truck?
- 8 ounces rhubarb cut into 1/2 inch pieces
- 6 ounces (1/2 pint) strawberries, quartered
- 1/4 cup sugar (depending on sweetness)
- 1/2 vanilla bean
- zest of 1/2 an orange
- 1 (13.6 ounce) can unsweetened coconut milk
- 1/4 cup granulated sugar
- 1 tsp. vanilla bean paste or vanilla extract
- 5.5 ounces white chocolate, chopped
- 1 Tbsp. + 1 and 1/2 tsp. coconut oil
- 1/4 cup finely chopped roasted, unsalted pistachios
- Combine all ingredients in a saucepan, tossing to combine. Heat over medium heat until it starts boil. By boil, I mean once the heat hits it, the juices will start to release from the fruit and start to bubble up. Keep an eye on it and give it a stir to make sure the fruit cooks evenly.
- Once it comes to a boil (lots of bubbling), lower heat and simmer for about 10-15 minutes until rhubarb is tender and compote starts to thicken.
- Remove from the heat and pulse in the bowl of a food processor until smooth.
- Refrigerate compote until ready to use.
- In a medium size bowl, whisk together coconut milk, sugar and vanilla bean paste.
- Stir in 1 cup strawberry rhubarb compote. Please note, I think they taste best when you combine the compote with coconut milk for a completely pink pop. You can mix in half and layer them so you have the pink and white swirl as well.
- Pour into popsicle molds and freeze for 30-45 minutes.
- Remove popsicles from freezer and insert popsicle sticks. Return popsicles to the freezer and freeze over night.
- To remove popsicles, run them under warm water for about 30-45 seconds until you can easily release them. If they don't release, run them under warm water a bit longer until they do.
- Store in the freezer until ready to eat or cover in magic shell.
- Combine white chocolate and coconut oil, and microwave in 30-second increments until melted. I suggest stirring it every 30 seconds.
- Pour magic shell into a container you'd be able to dip the pops and store covered at room temperature until ready to use. If magic shell hardens up, simply microwave it for about 10-15 seconds when ready to use.
- Dip creamsicles into magic shell and then cover with chopped pistachios quickly! As much as I love magic shell, it really does harden super quickly so you have to sprinkle on the chopped pistachios on the fly.
- Store creamsicles in the freezer.