Salted caramel ice cream bars

19

PREP TIME

20 min

TOTAL TIME

35 min

Makes

18 bars

* PLUS 4 1/2 hours freezing and cooling time
Salted caramel ice cream bars

Making ice cream sandwiches is easy with Chapman's. Photo, Erik Putz.

The best way to ride out this sweltering weather? Ice cream — on steady rotation!


Ingredients

  • 3/4 cup plus 2 tbsp all-purpose flour
  • 3/4 cup granulated sugar
  • 1/3 cup cocoa powder
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 egg
  • 1/3 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 tsp vanilla
  • 1/3 cup hot strong coffee

Filling

  • 1 cup dulce de leche
  • 1 cup roasted salted peanuts , coarsely chopped
  • 1.5 L vanilla ice cream

Instructions

  • CAKE: Preheat oven to 350F. Spray a baking sheet with cooking spray, then line  with parchment, leaving overhang on 2 sides.
  • WHISK flour, sugar, cocoa, baking soda, baking powder and salt in a bowl. Whisk egg, buttermilk, oil and vanilla in a large bowl. Whisk in flour mixture until just combined. Whisk in hot coffee.
  • SCRAPE into prepared pan, spreading evenly to edges. Bake until a tester inserted into centre of cake comes out clean, about 12 min. Let cool completely in pan on a rack. Cut a 1/2-in. strip crosswise from centre and remove. Spread half of cake with 1/2 cup of the dulce de leche and sprinkle with peanuts.
  • CUT away carton from ice cream. Cut ice cream into 1-in.-thick slices and place over nuts, pressing to fit. Using parchment, fold remaining cake over onto ice cream to create a sandwich, pressing evenly. Peel away parchment.
  • WRAP with plastic wrap and freeze for 4 hours. Cut into 18 bars and drizzle with remaining  dulce de leche.

Weekend Baking: Baked Alaska

Nutrition (per bar)

  • Calories
  • 289,
  • Protein
  • 6 g,
  • Carbohydrates
  • 36 g,
  • Fat
  • 14 g,
  • Fibre
  • 2 g,
  • Sodium
  • 196 mg.