Arctic Bars A.K.A Brownie Ice cream bars(NF)

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!

method:

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.

Cool completely.

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.

 

 

 

ingredients:

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

Berry Frozen Yoghurt & The Annual (Image) Recipe Index

Berry Frozen Yoghurt | The Gluten Free Scallywag

The beginning of the year can spark many new decisions, resolutions to improve your life and generally be a better person. I must admit I’m not the best at making these goals at this time of year as I know that if I make a pact with myself to eat healthy in January it will fail miserably due to the hot weather, which although it does make me eat

cool salads

and drink

smoothies

instead of a

fry up

, I will always grab a chilled dry apple cider with friends on a Friday evening after work and indulge in

finger licking, dripping down the gluten free cone,

ice cream

!

Berry Frozen Yoghurt | The Gluten Free Scallywag
Berry Frozen Yoghurt | The Gluten Free Scallywag
Berry Frozen Yoghurt | The Gluten Free Scallywag
Berry Frozen Yoghurt | The Gluten Free Scallywag
Berry Frozen Yoghurt | The Gluten Free Scallywag

I don’t see the point in failing in the first few weeks or months of my year, which is precisely why I, generally, make goals around

my birthday

which falls in September. It’s a lot easier to be resolute in not buying chocolate, or only baking one batch of

gluten free fruit mince pies

than telling myself I can’t eat them at all. My ability to stop myself from eating something is great if there’s gluten in it, but give me a homemade fruit mince pie and I’m a goner.

Which leads me to this luscious berry frozen yoghurt. Filled with fresh blueberries and strawberries, although you could easily use raspberries or other berries in their place, it’s a

scoopful of deliciousness on a hot summer’s day.

Berry Frozen Yoghurt | The Gluten Free Scallywag
Berry Frozen Yoghurt | The Gluten Free Scallywag

So, this year, if you said to yourself eat healthy, then make this frozen yoghurt rather than the cream filled ice cream and just have one scoop rather than two. It makes it

so much more of a treat

if it is just that, a treat enjoyed only every so now and then. Plus, I think it tastes better that way, don't you?

Berry Frozen Yoghurt

Makes approximately 1Litre

Recipe adapted from

this recipe

via

David Lebovitz, The Perfect Scoop. 

250g strawberries, hulled and quartered *

250g blueberries *

300g gluten free Greek Yoghurt, I used unsweetened

120g (1/2cup) sugar

2 tsp vodka or strawberry liqueur

Begin this recipe a day ahead.

In a bowl combine the strawberries, sugar and liqueur. Stir and leave aside to sit for approximately 30minutes, until the sugar has dissolved.

Remove a couple of spoons of the strawberries and 1/4 cup blueberries and set aside. Place the remaining strawberries, the sugar mixture and blueberries into the blender and blend until smooth. Pour the blended strawberries through a fine sieve to remove the strawberry seeds. Return the berry sauce to the blender with the yoghurt and blitz until smooth.

Pour the mixture into your ice cream maker and process according to instructions. Pour into a suitable freezer container and swirl through the whole berries that were previously set aside. Freeze for 6 to 12 hours until firm.

*You could also use a mixture of raspberries or other berries to the same weight. If using frozen berries simply thaw on a paper towel before blitzing in the blender.

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With last minute craziness in my world I missed the Christmas Menu Ideas that I had planned to post, so instead I'll re-introduce you to the recipes of 2013. It was a fun filled year filled year that

saw us get hitched

in April and two weeks later I

donated 30cm of auburn-gold-red locks

to cancer patients and

honeymoon to France

&

London

in July. Then it was straight into recipe development, design and photography for

The Gluten Free Scallywag Magazines 1st Print Edition

.

Christmas came around so fast

. I can't wait to see what 2014 has in store!

2013 Annual Image Recipe Index

Lamington Roll for Australia Day / The Gluten Free Scallywag
Healthier Lemon Slice / The Gluten Free Scallywag
Hot Cross Buns / The Gluten Free Scallywag
Honey Almond Cake with Boozy Apples / The Gluten Free Scallywag
Raspberry Melting Moments / The Gluten Free Scallywag
Simple Chicken Curry / The Gluten Free Scallywag
Pea & Ham Soup / The Gluten Free Scallywag
Vanilla Birthday Cake / The Gluten Free Scallywag
Ice Cream Sandwiches / The Gluten Free Scallywag
Strawberry & Cream Tarts / The Gluten Free Scallywag
Roasted Capsicum Pasta Sauce / The Gluten Free Scallywag
Raspberry No Bake Cheesecake Pots / The Gluten Free Scallywag
Banana Zucchini Morning Muffins / The Gluten Free Scallywag
Decadent Cheesecake Brownie / The Gluten Free Scallywag
Fruit Mince Slice / The Gluten Free Scallywag

Aussie Day Lamingtons x Two

Lamington Roll for Australia Day_the Gluten Free Scallywag

When I was little (and when my body tolerated gluten) I loved the jam swiss rolls you could buy from the supermarket. Weekly food shop trips with Mum were always a highlight, perusing the isles of dinner options, let alone the confectionary isle where we'd occasionally sneak in a block of chocolate and hide it from my Dad. Seriously, if he'd seen that block of chocolate Mum and I wouldn't have even got a look-in! We never over ate sweets, even though Mum ran a wholesale cake shop, there was always lots of veggies on our plates. In fact my Dad will tell you that my usual after school snack was a jacket potato rather than Mum's cakes! Deliciously rich chocolate mudcakes were never my style, so, when Mum would let me buy a super soft pre-packaged jam swiss roll, ooooh I was in HEAVEN! So, with Australia Day just around the corner it only made sense that I paired my favourite jammy swiss roll with my other favourite thing, lamingtons!

So, I introduce to you my *extra* favourite (because I've just made that phrase 'proper English') the Lamington Roll. It's not new, oh no, definitely not. Yet this delicious soft gluten free sponge rolled up with strawberry jam, coated with chocolate icing and topped off with coconut, is a firm favourite round these parts. Yep. Simply delicious.Of course if you are just after a plain old square lamington, then check out my recipe for them here.

Lamington Roll for Australia Day_the Gluten Free Scallywag

Of course, here in Australia it's pretty damn hot at this time of year. It's usually why we stick to manning our outdoor barbeques, whilst sipping on icy cold beers (or cider in my case). So, as my ice cream maker was still freezing itself solid on our return from Western Australia, I whipped up some lamington inspired pops because, lets face it, they seem to be everywhere at the moment and I wanted in on the cuteness! These also have the benefit of being egg, nut, gluten AND lactose free (make sure you use lactose free chocolate and serve without cream). Oh but they're 100% delicious.

Lamington Ice Pops_The Gluten Free Scallywag

This year, as you celebrate Australia Day on Saturday 26th January I hope that you enjoy a little of our favourite coconut treat in these recipes. Next year I promise to have a lamington free Australia Day post - hahahahaha!

Also, a big Happy Birthday to our nephew, Sam, whose birthday is the very same day!

Lamington Roll

Serves 8 

It's best to have eggs at room temperature for this recipe.  You can fill this roll with any flavour jam you wish or use cream, lemon curd or chocolate mousse with fresh berries for something different. I used raw castor sugar for this particular roll, but this is not necessary, this recipe works perfectly with normal castor sugar.

4 eggs

155g raw castor sugar+ 1tblspn for dusting

1/4tsp vanilla essence

100g gluten free plain flour (all-purpose)

1tsp gluten free baking powder

1/3 cup strawberry jam, warmed

270g gluten free pure icing sugar

1tblspn cocoa

2tbslpn boiling water

1/2 cup desiccated coconut

Preheat oven to 200degress Celsius. Line a swiss roll tin with baking paper.

Whisk eggs, 155g sugar and vanilla essence in a stand mixer on high for 2-3minutes until the eggs are light and fluffy and the mixture has tripled in size.

Triple sift the flour and baking powder. Sift over the egg mixture and gently fold in. Pour into the prepared tray and smooth out the top.

Bake for 10minutes. This sponge should rise up and be springy to the touch with a light golden brown colour.

Whilst the sponge bakes roll out another piece of baking paper the same size as your baking tin. Sprinkle evenly with 1 tablespoon of castor sugar.

When the sponge is cooked immediately, but carefully, turn the sponge upside down onto the sugared baking paper (much like you would onto a wire cooling rack). Carefully lift off the paper that the sponge was baked on and, working from the short edge carefully roll up the sponge whilst it's hot, using the edges of the baking paper as a guide as the sponge with be hot. By rolling the sponge whilst it's hot with the baking paper as a guide means that it won't crack when you fill and roll it. Allow the sponge to cool for 20-30minutes before gently unrolling. Spread with 1/3cup warm strawberry or raspberry jam and re-roll it up without the baking paper (as the paper has now served it's purpose and can be thrown out) Allow to cool completely.

Sift together the icing sugar and cocoa. Pour in the boiling water and working quickly with a spoon or fork mix together to create a thick icing. Allow to cool slightly before pouring over the sponge, otherwise it will drip right off. Once cooled pour over sponge and spread with a knife. Sprinkle with coconut.

Serve immediately with freshly whipped cream. The cream could of course go inside the roll, however, I'm too impatient for it to cool down that much, so I serve it on the side!

Lamington Pops

Makes10

600ml coconut milk

2tblspon honey

2tsp vanilla

1cup strawberries, washed and hulled

100g chocolate

Dessicated coconut

Whisk together the coconut milk, honey and vanilla. Set aside.

Blend up ths strawberries in a food processor or blender until smooth.

Pour 1/3cocnut into the bottoms of 10 x 70ml plastic containers (I used some decor baby food containers) dollop in a tablespoon of strawberries and top with coconut mixture. You can alternate the coconut and strawberry to get a nice little swirl affect.

Place on a tray. Cover each 'pop' with alfoil, tucking it in around the edges. Poke a small bamboo kebabs stick or icy pole stick through the middle of the alfoil, this will keep the stick upright whilst they freeze. Freeze for 6-12hours.

Melt the chocolate using your preferred method. Remove the pops from their molds by sitting them out on a counter for a few minutes. Dip, drizzle, or smooth the chocolate onto the tops and sprinkle the chocolate with coconut. Place pops onto a tray lined with alfoil or baking paper and return to the freezer for 10minutes to set.

Serve on a hot day.

Blackberry & Pomegranate Sorbet (DF, EF & NF)

Hello (web) world! Wow, I didn't expect to be gone for so long, sorry about that, I do plan on getting back to my regular posting from now on... how was your Australia Day? Ours was lovely, we, being my lovely mum and I, actually headed over the South Australia on a camping trip to meet up with my gorgeous fiance at the end of the Tour Down Under . He doesn't compete, he's just what I call a groupie, he rides around with a bunch of other groupies following the tour and generally just spending too much time in lycra and on a bike!

Mum and I had a most hilarious time camping and it was fabulous to spend some one on one time together, just us gals. Those of you that follow me on instagram (GFScallywag) will have seen some of our little tent setups and dinners. We both loved South Australia's Limestone Coast, and we definitely want to return, the little seaside town of Robe was a definite favourite, cute cafes, gorgeous bay and the bluest of blue skies and water.

Gluten Free Scallywag - Blackberry Pomegranate Sorbet

We met up with my man in Adeliade and the next morning Mum headed back to Perth, whilst we spent the week exploring the Barossa Valley , McLaren Vale and then headed back home via the Great Ocean Road . It was a glorious trip, with far too much wine and cheese enjoyed on the 'deck' at our accommodation at Chapel Hill Winery in McLaren Vale and a glorious Australia Day afternoon spent collecting shells and rocks on Port Willunga beach. Staying at Chapel Hill Guest House was perfect for us, as after a few days eating out at restaurants, I was glad to be able to throw some sausages on the barbie and enjoy gluten free bacon and egg sandwiches for breakfast - did I mention they provided us with full breakky provisions; bacon, eggs, tomatoes, mushrooms, oj and a loaf of gluten free bread?! It was glorious! I find that making sure we have a few nights in self contained accommodation means that I can whip up a frittata to take on the road for lunch the next few days and also cookour own dinners in, making sure that a. they're gluten free, b. I can eat what I fancy and c. it's means we can splurge on a nice dinner and bottle of wine the next day!

When we travel, be for a day or a fortnight we always take snacks, this trip we were sure to pack a lot of variety for the two week trip; a version of these date balls , the leftover cherry bars , nuts, a loaf of pumpkin gingerbread from my Gluten Free Scallywag Christmas Magazine , crackers and some dried fruits were amongst our 'snack pack' that went with us every day, along with a few litres of cold water.

However, today, we're talking about the deliciousness of this blackberry & pomegranate sorbet . On our return from our trip we popped down the Prahran Markets to stock up on our usual weekly veg fest (and gluten free sausages, there's a fabulous range of butchers who cater to us Coeliacs!), we spotted blackberries on sale for a steal and I got to thinking of baking, and then, then my dear ,dear, readers, I remembered that my man had bought my ice cream maker back from Perth on his last trip and my mind was made up.

Sorbet it would be. A bottle of pomegranate juice spied in the supermarket and my flavour combo was decided, a luscious blackberry and pomegranate sorbet, which is naturally nut, gluten, dairy and egg free. It is such a delicious colour, let alone the flavour combo and I love that sorbet just melts the moment it hits your tongue .... oh my, I think I might go have another scoop now!

Gluten Free Scallywag - Blackberry Pomegranate Sorbet

Blackberry & Pomegranate Sorbet

Make about 1.5L. Adapted from a recipe in The Perfect Scoop

95g sugar

400ml 100% pomegranate juice

280g blackberries, washed

In a small saucepan combine the sugar and pomegranate juice over low heat to dissolve the sugar, then bring to a boil. Turn off immediately. Add berries and allow to cool completely.

Once cooled, whiz in a food processor or blender until smooth. Strain through a sieve to remove the blackberry seeds into a container (I recommend a glass or good tupperware container as blackberries tend to stain, so make sure you're not flicking juice everywhere!) and refrigerate until cold.

Churn in your ice cream maker according to it's instructions. Transfer to a freezer container to enjoy a scoopful (or spoonful) later. Perfect on a hot summers day.