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Roasted strawberries and rhubarb are swirled through creamy vanilla bean ice cream and dipped in a crunchy peanut butter shell.


Makes 10 ice creams


250 grams strawberries, halved lengthways
200 grams rhubarb, chopped into 2cm pieces
2 tablespoons caster sugar
150mls cream
200 grams sweetened condensed milk
Seeds from 1 vanilla pod
1/3 cup smooth peanut butter
1/4 cup coconut oil
70 grams roasted peanuts, chopped

10 popsicle sticks


Heat the oven to 180ºC and line a baking tray. 

In a bowl, combine the strawberries, rhubarb and caster sugar. Place on the lined baking tray and bake for 15-20 minutes or until fruit has softened. Set aside to cool and then mash using the back of a fork until it reaches a jam-like consistency. 

Beat cream until soft peaks form. Add the sweetened condensed milk and vanilla seeds and fold through using a spatula. Add half of the mashed roasted fruit and gently stir. 

Place a teaspoon of the remaining mashed fruit in each popsicle mould. Transfer the ice cream mixture to a jug and half fill each popsicle mould. Add another teaspoonful of mashed fruit and top with cream mixture. Use a teaspoon, gently swirl the ice cream and fruit. Place a popsicle stick in the top of each and freeze for 4 hours or overnight.  

In a microwave proof dish, place the peanut butter and coconut oil. Heat on high for 45 seconds or until coconut oil has melted. Add the chopped roasted peanuts and mix well. Make sure sauce is completely cool before using.

Take popsicles out of the freezer and leave to soften for 5 - 10 minutes. Remove from moulds and dip into peanut sauce. Once the shell has completely hardened, wrap in baking paper and place in the freezer. Repeat with remaining popsicles. Once each popsicle shell has hardened, dip them back into the peanut sauce and let set. Double dipping makes them so much crunchier. Wrap them back into baking paper and freeze until you are ready to eat. 

Popsicles are best left to soften for a few minutes before eating.