Chocolate Dessert

Red velvet ice cream bars with coconut chocolate drizzle

Name: Red velvet ice cream bars with coconut chocolate drizzle recipe
Yield: 16
Ingredients: 375g self-raising flour; 40.00 ml cocoa powder; 1/2 tsp bicarb soda; 330g caster sugar; 250g unsalted butter, melted, cooled; 165ml milk; 160g sour cream; 4 eggs, lightly whisked; 2 tsp vanilla extract; 2 tsp white vinegar; 2 tsp red gel food colouring; 160g jam; 125g cream cheese, at room temperature; 40.00 ml runny honey; 1 litre good-quality vanilla ice cream, softened slightly; Icing sugar, for dusting; 300g dark chocolate, roughly chopped; 50ml coconut oil

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P155 Red velvet ice cream bars with coconut chocolate drizzle

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by Kim Coverdale

DELICIOUS. FOOD EDITOR

Dec 06, 2022

These red velvet ice cream bars are made for sharing.

2 1/2 cups (375g) self-raising flour
2 tbs cocoa powder
1/2 tsp bicarb soda
1 1/2 cups (330g) caster sugar
250g unsalted butter, melted, cooled
2/3 cup (165ml) milk
2/3 cup (160g) sour cream
4 eggs, lightly whisked
2 tsp vanilla extract
2 tsp white vinegar
2 tsp red gel food colouring
1/2 cup (160g) raspberry jam
125g cream cheese, at room temperature
2 tbs runny honey
1 litre good-quality vanilla ice cream, softened slightly
Icing sugar, for dusting

Chocolate coconut drizzle

300g dark chocolate, roughly chopped
50ml coconut oil

Method

1.

Preheat oven to 180°C. Grease a 20cm x 30cm lamington pan and line with baking paper. Sift the flour, cocoa and bicarb into a large bowl. Stir in the sugar. Make a well. Whisk in butter, milk, sour cream, egg, vanilla, vinegar and food colouring.
2.

Pour mixture into prepared pan. Bake for 40-45 minutes until a skewer inserted in the centre comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Trim top of cooled cake to level and carefully cut cake in half horizontally. Re-line cake pan with baking paper.
3.

Place bottom half of cake into prepared pan. Top with jam, spreading to cover. Place cream cheese and honey in a large bowl and beat with a wooden spoon until light and fluffy.
4.

Gradually fold in ice cream until well combined. Spoon over jam layer, spreading gently to cover. Place remaining cake half on top, cut side down. Cover the surface with baking paper, then plastic wrap, and freeze overnight or until firm.
5.

For the chocolate coconut drizzle, place chocolate and coconut oil in a small microwave-safe bowl. Microwave on high for 1-2 minutes until melted. Allow to cool completely.
6.

Stand ice cream cake at room temperature for 10 minutes to soften slightly. Lift from pan and cut into 16 equal bars. Drizzle with chocolate and serve immediately.