Sometimes, as a kitchen tinkerer you hear about recipes and flavour combos and you think, why didn't I think of that? Or you think, damn that sounds so very deliciously good? Or perhaps you think, oh my gosh that sounds awful (how I feel about orange almond cake :) )
These Arctic Bars, were something I heard about from my brother and sister in law; a rich, chocolate brownie topped with creamy vanilla ice cream, smothered with a cracking chocolate coating. Seriously, how could one not love that? If you had the version my brother and sister in law speak of then these bad boys would be served up with a little bowl of warm caramel sauce... I can hear your sighs from here. Positively sinful.
Naturally, I set about whipping up my own version and I must say, I do believe I earned 'sister in law of the year' title for serving these up after a recent, rather loud, family dinner.
I've got a little more deliciousness to share...I'm so excited to let you all know that I will be at the September 18th Perth Upmarket again with a market stall full of Gluten Free Scallywag baked treats, including the magazines and possibly something a little extra I've been working on. I've created a little facebook event you can subscribe to and keep yourself up to date with behind the scenes recipe testing, news and of course pre-order and menu information. It was a blast meeting so many Perth folk at the June Upmarket and I can't wait for September!
Arctic Bars (Chocolate Brownie & Ice Cream Bars)
/ Makes about 28 /
The thing I love about these Arctic Bars is that they are very simple to make, even though there are a few steps and because they are a frozen treat you can make them well in advance. The fun part is that you can use whatever ice cream is your favourite! A chocolate caramel swirl would be amazing but I think if I make a peppermint choc chip version of these my man would love me just a little bit more. So, go crazy and let me know what flavour combo you go with!
Preheat your oven to 170 degrees Celsius. Line two brownie trays (approx 28cm x 18cm) with baking paper.
In a medium, heavy based saucepan over low heat melt together the butter, sugar and chocolate. Do not boil the chocolate mixture, you simply want it all to melt and the sugar to dissolve so that it's not gritty. Allow to cool.
When cooled stir in the whisked eggs and sift over the flour and cocoa. Stir to combine; do not overmix as you'll end up with a tough brownie.
Divide brownie batter between trays and bake for approximately 20 minutes, a skewer inserted will come out clean.
While the brownie cools soften the ice cream by removing it from the freezer. When the brownie is cool and the ice cream has softened divide the ice cream between the two trays of brownie and spread over evenly, smoothing the top. Return to the freezer to freeze solid.
When the ice cream has frozen solid remove the brownie ice creams from the freezer and using a large knife cut the brownie lenthways in half and then across in sections to create 14 bars. Using a hot knife, I run mine under hot water, will create a nice cut. Wipe the blade of the knife after each cut so that crumbs don't appear on the top of the ice cream.
Return to the freezer.
Place a large cake rack over a piece of baking paper. This will catch the chocolate drips from the coating process.
Melt the chocolate and coconut oil together in a double boiler. Remove a tray of brownie ice cream bars from the freezer and separate. Working quickly dip individual bars into the chocolate upside down to coat the top and sides. I didn't bother with the bottom as it's too messy.
Place coated bars on the cake rack. Continue with one brownie's worth. when the chocolate has hardened, this won't take long with the cold ice cream, carefully transfer to a freezer proof container and place them in the freezer.
Continue with remaining brownie and re-warm the chocolate if required. I leave mine over a bowl of warm water to stay melted throughout this process.
Enjoy straight from the freezer, with or without caramel sauce.
Will keep for about a month in the freezer.
125g butter, chopped
200g brown sugar
125g dark chocolate, chopped
3 eggs, lightly whisked
50g plain gluten free flour
35g cocoa powder
2L vanilla ice cream, softened*
200g dark chocolate
1TBSPN coconut oil