Cooking and Serving: 29 minutes | 10 ice cream bars
Ingredients
Ice cream popsicle molds | 1 recipe soft, unfrozen vanilla ice cream | 2 ⅛ cups (298 g) all purpose gluten free flour blend
Description
Prep Time: 20 minutes | Cook Time: 9 minutes | Total Time: 29 minutes | Servings: 10 ice cream bars
Ingredients
Ice cream popsicle molds
1 recipe soft, unfrozen vanilla ice cream
2 ⅛ cups (298 g) all purpose gluten free flour blend
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
Instructions
PREPARE THE ICE CREAM POPS
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.
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.
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.
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 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.
Serve or wrap tightly and freeze until ready to serve.
ASSEMBLE THE POPS
Remove the ice cream pops from the molds 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.
Serve or wrap tightly and freeze until ready to serve.
Notes
Stack of chocolate eclair ice cream bars on white surface
of chocolate eclair ice cream bars on white surface
INGREDIENTS AND SUBSTITUTIONS
If you need dairy-free ice cream, you can try my no churn dairy free ice cream
recipe. It’s smooth and creamy and should work great as popsicles.
If you’re dairy-free, you’ll also need to replace the butter in the cake crunch
recipe. I would recommend trying Melt or Miyoko’s Kitchen brand vegan butter.
If you use Earth Balance buttery sticks, the cookies will spread more in the
oven but you’re crumbling them anyway. Just be sure not to bake until the
topping is crispy, since you want it to be tender.
There’s only one egg in this recipe. I think you could replace it successfully
with a “chia egg.” Place 1 tablespoon ground white chia seeds and 1 tablespoon
lukewarm water in a small bowl, mix, and allow to sit until the mixture gels.
In place of cornstarch, try using arrowroot or even potato starch.
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GLUTEN FREE CHOCOLATE ECLAIR ICE CREAM BARS
Prep Time: 20 minutes mins
Cook Time: 9 minutes mins
Chilling time: 4 hours hrs
Yield: 10 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.
* Ice cream popsicle molds
* 1 recipe soft, unfrozen vanilla ice cream
* 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
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
* 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
* 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
* 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.
* Remove the ice cream pops from the molds 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
* Serve or wrap tightly and freeze until ready to serve.
For the ice cream pops.
Alternatively, you can purchase packaged, uncoated gluten free vanilla ice cream
Nutrition information is automatically calculated, so should only be used as an
chocolate eclair ice cream bar topping crumbled on tray, and ice cream bar
eclair ice cream bar topping crumbled on tray, and ice cream bar