Gluten Free Chocolate Eclair Ice Cream Bars
These gluten free chocolate eclair ice cream bars are those nostalgic ice cream pops with a tender, cake-like cookie crumble all around.
Servings: 10 ice cream bars
Equipment
- Ice cream popsicle molds
Ingredients
For the Ice Cream
- 1 recipe soft, unfrozen vanilla ice cream (See Recipe Notes)
For the Cake Crunch
- 2 ⅛ cups (298 g) all purpose gluten free flour blend (I used Better Batter; please click thru for full info on appropriate blends)
- 1 teaspoon xanthan gum
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup (200 g) granulated sugar
- 13 tablespoons (184 g) unsalted butter at room temperature
- 1 (50 g (weighed out of shell)) egg at room temperature, beaten
- 1 teaspoon pure vanilla extract
- 3 tablespoons (27 g) cornstarch
- 3 ½ tablespoons (18 g) unsweetened cocoa powder (natural or Dutch-processed)
Instructions
Prepare the ice cream pops.
- Prepare the ice cream according to the recipe instructions and pour it into the molds of an ice pop mold.
- Place the mold in the freezer for 1 hour or until firm enough to hold a stick in place, and place a popsicle stick in the center of each.
- Return to the freezer and freeze solid (at least 4 hours).
Make the cake crunch dough.
- Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
- In a large bowl, place the flour, xanthan gum, baking powder, salt and sugar, and whisk to combine well.
- Create a well in the center of the dry ingredients and add the butter, egg and vanilla, mixing to combine after each addition. The dough should be thick but relatively soft.
- Divide the cookie in half, placing each in a small bowl.
- Add the cornstarch to one half and mix to combine, kneading with clean hands at the end.
- Add the cocoa powder to the other half and mix to combine, kneading with clean hands at the end.
Prepare and bake the dough.
- Roll out one piece of the dough about 1/3-inch thick between two sheets of unbleached parchment paper.
- Uncover the top sheet of parchment paper and, using a pastry wheel, pizza cutter or shapr knife, slice the dough into rectangles of roughly the same size, each about 2-inches x 1 1/2-inches.
- Place about 1/2-inch apart on the prepared baking sheets. Gather and reroll scraps.
- Repeat with the remaining piece of dough. Place the baking sheets, one at a time, in the center of the preheated oven and bake until just set and not shiny on top (8 to 9 minutes). Do not overbake.
- Remove from the oven and allow to cool for 5 minutes before crumbling in your palms into small crumbs.
- Combine the chocolate and vanilla crumbs in a bowl and mix.
Assemble the pops.
- Remove the ice cream pops from the molds by running warm water along the outside of each mold and lifting the pops out.
- If the pops are melting when you remove them, place them on parchment-lined cutting board or other flat surface and place back in the freezer until firm.
- Remove the frozen pops from the freezer and press into the cake crunch mixture carefully but firmly to help the mixture adhere to all sides of each pop.
- Serve or wrap tightly and freeze until ready to serve.
Notes
For the ice cream pops.
Alternatively, you can purchase packaged, uncoated gluten free vanilla ice cream bars.
