Gluten Free Chocolate Eclair Ice Cream Bars—a Good Humor Copycat
For the Ice Cream
1 recipe vanilla ice cream*
For the Cake Crunch
2 1/8 cups (298 g) all purpose gluten free flour (I used Better Batter)
1 teaspoon xanthan gum
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup (200 g) granulated sugar
13 tablespoons (184 g) unsalted butter, at room temperature
1 egg (50 g, weighed out of shell) at room temperature, beaten
1 teaspoon pure vanilla extract
3 tablespoons (27 g) cornstarch
3 1/2 tablespoons (18 g) unsweetened cocoa powder (natural or Dutch-processed)
*Alternatively, you can purchase packaged, uncoated vanilla ice cream bars.
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.