Rhubarb Apple Ice Cream Cakes Recipe

A sweet summer dessert. Dulce de leche, a thick, caramel-like spread, is very popular in South American desserts. It is incorporated into these individual ice cream cakes and topped with honey-coated and roasted rhubarb and apples. For extra decadence, drizzle with additional warmed dulce de leche.


2 tbsp graham wafer crumbs
6 tbsp prepared dulce de leche or caramel sauce*
2 cups softened vanilla ice cream

Rhubarb Apple Sauce
2-1/2 cups chopped (1/2" pieces) Ontario rhubarb
1 apple, peeled, cored and chopped
6 tbsp liquid honey
1/2 tsp vanilla

* To save time look for dulce de leche ice cream in your freezer section.



Step 1: Line 6 muffin cups with paper liners.

Step 2: Spoon 1/2 tsp of the crumbs then 1-1/2 tsp of the dulce de leche into each cup. Spoon in ice cream, packing lightly; smooth tops. Spread remaining dulce de leche on top; sprinkle with remaining crumbs. Cover and freeze until firm, about 2 hours or for up to 2 days.

Rhubarb Apple Sauce

Step 1: In shallow 8-cup glass baking dish, combine rhubarb, apple and honey; bake in 375°F oven for 25 minutes or until apples are tender.

Step 2: Add vanilla and with potato masher, crush fruit. Let cool until warm or cover and refrigerate until cold.

Step 3: To serve, divide half of the sauce among individual serving dishes. Remove liners from ice cream cakes and place ice cream on sauce. Spoon remaining sauce over top.

Note: Rhubarb Apple Sauce can be prepared ahead, cooled, covered and refrigerated for up to 2 days. Serve cold or reheat gently in the microwave.

Foodland Ontario