Strawberry, Rhubarb and Campari Ripple Ice Cream

Strawberry, Rhubarb and Campari Ripple Ice Cream

Ingredients

  • 300g rhubarb, chopped
  • 300g strawberries, trimmed and quartered
  • 1/4 cup caster sugar
  • 1/4 cup Campari
  • 2 teaspoons vanilla extract
  • 500ml cream
  • 395g sweetened condensed milk
  • 160g shortbread, roughly chopped
The sweet taste of strawberry and rhubarb is complemented by the citrus-y bitterness of Campari. It makes the perfect indulgent dessert for the Kiwi summer
  1. Preheat the oven to 180ºC and line a baking tray with baking paper. In a bowl, combine the rhubarb, strawberries, sugar, Campari and half the vanilla extract. Set aside for 30 minutes.

  2. Pour the fruit and any juices onto the baking tray and roast for 20 minutes, or until softened. Set aside to cool for at least 1 hour.
  3. In a large bowl, whip the cream into soft peaks. Gently mix in the remaining vanilla extract and sweetened condensed milk – be careful not to over-mix. Fold through the shortbread.
  4. Spoon half the ice cream into a 2-litre container, top with half of the roasted fruit and swirl through. Top with the remaining ice cream and fruit. Freeze the ice cream for 6 hours.

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