Ice Cream Sandwich Bars

Ice Cream Sandwich Bars:

Makes 10 bars

Prep time: 15 minutes

Bake time: 20-25 minutes

Ingredients:

  • 70 g Grain Free Flour Mix
  • ½ cup cacao powder or carob powder (caffeine-free)
  • ½ cup coconut sugar
  • ½ tsp bicarb soda
  • ½ tsp baking powder
  • ¼ tsp fine sea salt
  • ¾ cup canned coconut milk, additive free
  • 1/3 cup unsalted pure butter (softened) or for dairy-free option use palm oil shortening (e.g., Spectrum Culinary Organic All-Vegetable Shortening)
  • 2 eggs, room temperature
  • 2 tbsp honey
  • 1 x 900 mL tub of ice cream of choice (e.g., Pana Vanilla Bean Ice Cream)

Method:

  1. Preheat oven to 180 degrees Celsius (non-fan forced).
  2. Line a rectangular baking tin with parchment paper. Leave a border of parchment paper around the edges.
  3. In a medium bowl, combine Grain Free Flour Mix, cacao or carob powder, baking powder, bicarb soda and sea salt. Mix well to combine.
  4. In the bowl of a stand mixer fitted with a beater attachment or using a handheld mixer, cream together the butter OR palm oil shortening, coconut sugar and honey for one minute on medium-high speed. Add eggs and beat again until well combined.
  5. Slowly add in the dry ingredients alternating with the coconut milk until a smooth batter is formed.
  6. Scrape the batter into the pan using a spatula and smooth out to form a thin, even layer
  7. Place on middle rack of oven and bake for 20-25 minutes or until a skewer comes out clean.
  8. Remove the tin from the oven. After a few minutes, gently lift the cake layer out by holding both ends of baking paper and place onto a wire rack to cool completely.
  9. Transfer the cake to a cutting board or flat baking tray and cut the cake in half crosswise so that you have two equal sized pieces. Carefully place plastic wrap over the pieces and place the tray in the freezer for 1 hour. The cake will be fragile until frozen.
  10. Once ready to assemble, remove the ice cream from the freezer to soften for 15 minutes. Using a large spoon, dollop ice cream evenly over the top of one half of the cake. Using a spatula, spread ice cream into an even layer. Carefully place the remaining piece of cake on the ice cream to make a large sandwich cake.
  11. Cover over with plastic wrap and place in the freezer for at least 2 hours or until ice cream is set.
  12. Remove the large sandwich from the freezer and cut into 10 smaller, rectangular sandwiches.
  13. Store sandwiches in a freezer bag and serve when ready.