In a large mixing bowl, add butter, sugar and vanilla and beat with an electric mixer on medium speed until smooth and creamy. Add eggs, one at a time, and beat after each addition. Freeze the ice cream in a square container (lined with baking paper for ease of removal). Then once frozen, use a sharp knife to cut into bars ready to coat. While they may be a little messy, making White Chocolate Coconut Milk Ice Cream Bars is definitely worth it. A special treat that is also quite a head-turner when served to friends and family.

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? Once your cake is cooked and cooled, you will cut it to make three layers. So how do you make a round cake out of a rectangular one? See above diagram. 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. 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! Ice cream scoop – this curved classic ice cream scoopis lovely but the trigger-style ice cream scoopis great as well.Make sure you have plenty of melted chocolate and use a bowl that's not too wide, but quite tall for the melted chocolate. This will help to keep the melted chocolate warm, and also make it easier to dunk the coconut bars right in there. Make the raspberry sauce, but heating raspberries and sugar together until mushy. Bring it to a low simmer, then strain the mixture to remove the seeds.

In 2019, I did a cooking class at their Los Angeles bakery and I learnt how to assemble one of their beautiful cakes. So now I can show you how to assemble your own 6-inch cake masterpiece. how to make a three layer cake 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. Pour around a quarter of the mixture into your tin. I used a 2lb loaf tin and it was the perfect size for this ice cream. You could use a freezer-safe container too, so long as it holds the ice cream and can be frozen then it will be perfect. Use a sieve to strain raspberry sauce and discard raspberry seeds. Raspberry sauce should be lovely and smooth. If you're looking for an easy dessert bar recipe, look no further! Like most brownie recipes, these raspberry and white chocolate blondies can be whipped up with just a bowl and a whisk! Here's what you'll need:

Raspberry Ruffle Bars Recipe:

Pour cake batter into prepared cake pan and bake in the oven for approximately 30 minutes or until golden on the edges and a knife inserted in the middle comes out clean. Leave cake in pan to cool completely. I was on the brink of going down the natural raspberry route (like I do for my raspberry macaroon granola), and then I stumbled across Baking Bar's recipe. 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!

In a separate bowl, add flour, baking powder and salt, and whisk briefly. Add half of the flour mix and all the milk and beat on a low speed until combined.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. 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.

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 Alchemist Place a 6-inch cake ring on a cake board or plate. Line the inside of the cake ring with a sheet of acetate. Place the two half pieces of cake at the bottom. Press down the cake firmly. If there are any gaps, use extra cake scraps to fill in the holes and press down very firmly to make one even layer. Alternatively, you can use this recipe to make a regular two layer 8-inch cake or a three layer 6-inch cake using regular cake pans. what size is a quarter sheet pan?

I used a combination of milk and dark chocolate to coat my Ruffle bars but if you want to use all milk or dark chocolate the recipe will work just as well.