Salted caramel ice cream bars
By Chatelaine20
PREP TIME
20 min
TOTAL TIME
35 min
Makes
18 bars
* PLUS 4 1/2 hours freezing and cooling time
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.
