I had some raw cream to use up this week. Of course that means ice cream 🙂 So the kids and I made a fresh batch yesterday.
I made a larger batch of the white rice crumble, using white rice flour, palm shortening and maple syrup. I added it to a batch of egg free vanilla ice cream. It was really good!
As I was scooping it out of the ice cream maker we all tasted it…and instead of tasting like a cobbler it tasted like a crunchy/nutty candy bar. So I added a few mini dairy free, egg free, gluten free chocolate chips to make candy bar ice cream! Amazing!!
I can only eat it once in a while (every four days at most). But what a treat!!
Do you like candy bars but have a lot of food restrictions? Give this candy bar ice cream a try. You can swap the cream for coconut milk to make it dairy free. You could even try making the crumble with coconut flour or almond flour to make it grain free. There is a version for almost everyone.
Candy Bar Ice Cream
3 cups raw cream (or coconut milk)
1/3 – 1/2 cup maple syrup (or honey or a combination)
1 tsp. organic vanilla (optional)
1/2 cup white rice flour
2 Tbsp. palm shortening, lard or butter
2 Tbsp. maple syrup or honey
1/4 cup dairy free, egg free, gluten free mini chocolate chips (optional)
Heat oven to 400 degrees F.
Combine the flour, shortening and syrup until crumbly. Spread on a baking sheet. Bake 10-15 minutes, until golden. Let cool completely.
Combine cream, syrup and vanilla in a blender. Adjust sweetness to taste (make it a little sweeter than seems right since the sweetness goes down as it processes).
Process ice cream in an ice cream maker according to directions (mine takes 15 – 20 minutes in a Kitchen Aid attachment). Add the crumble during the last minute or two of processing.
Transfer the ice cream to a freezer safe container. Stir in chocolate chips. Freeze until firm.
Let ice cream set at room temperature for 5 – 10 minutes before serving.