Jamesons Raspberry Ruffle Bar 26 g (Pack of 48)

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Why do you need magic? Because melted chocolate is usually warm… And warm chocolate and ice cream are not a happy marriage. The secret to making home made choc ices that don’t melt into a puddle? Magic chocolate coating! A member in my Facebook group ( Old School Puddings) posted her recipe for a truffle version. I set to work on tweaking the recipe to turn them into bars and holy yum they are incredible. This beautiful cake starts with a lovely raspberry vanilla cake. I’ve used my favourite Funfetti Vanilla Cake but swapped out sprinkles for frozen raspberries. You could use fresh raspberries if you prefer. Then you can make the raspberry sauce. You only need three ingredients and it’ll take about 10 minutes to make. I’ve used frozen raspberries for this but you can use fresh if you prefer. Finally, there’s the milk soak. It is just full cream or full-fat milk and vanilla extract. This lovely milk soaks into the cakes and makes sure they stay moist all the way through.

Guys -- these blondies are so rich and decadent. They're definitely not for the faint of heart! You might notice in the Youtube video below -- we're adding white chocolate three separate times in the process of making these blondies. White chocolate is a major favorite of mine, and together with the raspberries, plus a little lemon zest just to brighten them up, these are truly amazing! You'd never guess they were so easy to make. Get your hands on some raspberries and make these! You won't regret it. Raspberry Blondies Recipe What is the difference between a brownie and a blondie?Once set, you can cut the coconut mixture into bars and dip them in melted chocolate. I made my bars about the size of a single Bounty bar but you can make them any size you wish. Although they are quite sweet so bear that in mind! Next, add another 125 grams (1 cup) sugar, along with 1 tablespoon of milk. Beat on medium speed until combined. Scrape down the sides of the bowl.

Freeze the tray of flattened coconut mixture for an hour to stop the bars falling apart when you coat them in chocolate. Making ice cream from scratch is a process of creating a custard, by cooking together milk, cream, egg yolks and sugar. Once cool, this mixture is churned. Making the custard base for the ice cream lemon zest - I love raspberry and lemon together, so a little lemon zest is a perfect boost of flavor! You'll only need a ½ teaspoon of zest, but if you want your blondies a little more lemony, feel free to add a bit more! melted salted butter - gives these raspberry and white chocolate blondies a nice buttery flavor. I typically use salted butter in my baking, but if you use unsalted butter then just add an extra ¼ teaspoon of salt in with your dry ingredients. Despite being decadent and rather special, my raspberry ripple choc ices are actually healthier than you might expect. Why? Because they are made with a base of coconut milk ice cream which is rippled with fresh fruit syrup sweetened with natural honey. Sure, there’s white chocolate in the mix and dark chocolate used to transform it into choc ices… But they are a little lighter and less guilt-inducing than many you will encounter. And we all need a little chocolate don’t we? It’s the perfect summer dessert. Other Coconut Milk Ice Cream at Gluten Free AlchemistWhether it’s hot or cold outside, there’s always room for ice cream… And this White Chocolate Coconut Milk Ice Cream is a real treat. Sure… it’s a little fiddly to make. But if you’re up for putting in a little effort for big rewards, these ice cream bars and bites are the deal. If the weather’s hot, they’re guaranteed to hit the spot. If it’s not, it will still make you feel much better about being inside. The many flavours of ice cream and childhood memories inspiring raspberry ripple I found the easiest way of coating the bars was to lower them into the bowl of melted chocolate using two forks, then tapping off the excess chocolate - much like with my Lemon Truffles recipe. Now add 3-4tbsp of raspberry syrup on top. You don’t need to be neat with this just drizzle it over the top, then using a skewer swirl it through the ice cream. Add another ¼ of the mixture and repeat, until all the ice cream mixture is in your container with raspberry syrup rippled through.

For lots of other ice cream inspiration, did you know we have a dedicated Ice Cream Index? It’s split into no churn and churned ice creams… Some are dairy-based and some vegan. So, there’ll be something for everyone. And for everything else, there’s our main Recipe Book Index too.Once you’ve assembled all the layers, the cake just needs to go into the fridge for at least 1-2 hours to set. Then it’s time to cut into your masterpiece and enjoy. Grease and line a quarter sheet pan (9 by 13 inches) with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Once the ice cream is ready, spread half of it into a suitable storage container. Swirl through some of the sauce. Repeat the two layers. Despite using coconut milk and coconut oil, these ice cream bars don’t really taste coconutty. Although I was worried the coconut might detract from the chocolate or fruit, it was fine. The fresh raspberry ripple truly remains a star in the ice cream and the chocolate still tastes like chocolate. Actually, I think the coconut milk enhances the end result beautifully. Summer fresh flavour with added chocolate decadence… Fancy making some White Chocolate Coconut Milk Ice Cream with Raspberry Ripple? Ice cream scoop – this curved classic ice cream scoopis lovely but the trigger-style ice cream scoopis great as well.

Once you’ve managed to make ice cream shapes, the next challenge is how to coat it in chocolate. And this is where magic comes in. Tasty Raspberry Ripple flavour offers a satisfyingly sweet nougat base, topped with a layer of raspberry infused caramel then dunked in delicious sweet low sugar dairy free white chocolate, all whilst coming in at just 99kcals and only 1.1g of sugar, and yet still managing to cram in an impressive 10g plant-based protein! Raspberry jelly crystals were the perfect answer to get that kind of sweetie-inspired flavour (all you real-food foodies please look away now!).

Universally loved, ice cream comes in any flavour you desire. And it can be anything from calorific and richly-decadent to palate-cleansing and light. I was really looking forward to trying these bars as I had heard great things about them and this particular flavour sounded delicious. I eat quite a lot of protein bars and am always on the look out for new ones to provide a bit of variety so had high hopes for these. granulated sugar & brown sugar - adds the right balance of sweetness to these raspberry and white chocolate blondies! This is a very simple recipe with only 5 very basic ingredients. All you need is chocolate, desiccated coconut, condensed milk, icing sugar and the raspberry flavour comes from raspberry jelly crystals. The crystals also give the ruffle bars a really vibrant pink colour.