CINNAMON SWIRL VANILLA ICE CREAM BARS
To help prevent the ice cream bars from melting while you are cutting and dipping them, choose a vanilla ice cream that freezes solid. How can you tell? Squeeze the pint in the freezer case to test which brand feels hardest.
Provided by Claire Saffitz
Categories Bon Appétit Frozen Dessert Dessert Ice Cream Cinnamon Almond Summer Kid-Friendly Small Plates
Yield Makes about 24
Number Of Ingredients 9
Steps:
- Line an 8x8" baking pan, preferably metal, with plastic wrap, leaving generous overhang on all sides and let chill in freezer 10 minutes.
- Meanwhile, blend cream, cinnamon, a pinch of kosher salt, 1/2 cup almond butter, and 1/2 cup brown sugar in a blender, adding 1-2 Tbsp. water if mixture is too thick or looks broken, until smooth and thick but pourable.
- Peel away sides of containers from ice cream. Cut ice cream into 2" pieces and place in a medium bowl. Let sit until slightly softened, about 5 minutes, then stir with a wooden spoon or large rubber spatula until the consistency of thick cake batter. Scrape almond-butter mixture into bowl with ice cream and fold several times with a rubber spatula to create a marbled effect (do not overmix; you want defined ribbons running through). Scrape into prepared baking pan and spread out into an even layer. Smooth top, then bring plastic up and over ice cream. Freeze until hard, about 12 hours.
- Line 2 rimmed baking sheets with parchment paper and place in freezer. (Freeze at least 15 minutes before using to ensure they are properly chilled.) Remove baking pan with ice cream from freezer. Use edges of plastic to unmold ice cream and place on a cutting board; peel off plastic. Use a dry hot knife (run under hot water and wipe dry between slices) to cut ice cream into a 6x4 grid to make 24 bars (if ice cream starts to soften, freeze again until firm before proceeding). Place bars on chilled baking sheet, spacing evenly; freeze until firm, 40-45 minutes.
- Whisk coconut oil, a pinch of kosher salt, remaining 1 cup almond butter, and remaining 1/2 cup brown sugar in a small bowl until smooth. Working one at a time and using a fork, dip ice cream bars into coconut-oil mixture, allowing excess to drip back into bowl, then place on remaining chilled baking sheet and immediately sprinkle with pretzels and sea salt. Return ice cream to freezer from time to time while you work if it becomes too soft.
- Freeze bars until ice cream and nut-butter shells are hard, at least 1 hour, before serving.
- Do Ahead
- Bars can be made 1 week ahead. Once frozen solid, wrap in plastic; keep frozen.
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Tomzy John
[email protected]I can't wait to try this recipe. It looks so delicious!
Bhabana Bhattarai
[email protected]These ice cream bars are the perfect balance of sweet and cinnamon. I highly recommend them!
MD FARDAUS
[email protected]I've made these ice cream bars several times and they're always a hit. They're so easy to make and everyone loves them.
Dipak Sunar
[email protected]I'm so glad I found this recipe. These ice cream bars are a lifesaver on hot summer days.
Brandy Parish
[email protected]OMG, these ice cream bars are amazing!
Nickita Harris
[email protected]These ice cream bars are the perfect summer treat. They're cool, creamy, and have a delicious cinnamon swirl.
Kelly Parsons
[email protected]I love how easy these ice cream bars are to make. I can whip up a batch in no time.
Polash Mia
[email protected]These ice cream bars were so delicious and refreshing. The cinnamon swirl added a perfect touch of flavor.
Hlulani Abigail
[email protected]I've tried many cinnamon swirl ice cream bar recipes, but this one is by far the best. The ice cream is creamy and flavorful, and the cinnamon swirl is perfectly balanced.
Mustakin Hossain
[email protected]These cinnamon swirl ice cream bars were a huge hit at my summer party! They were so easy to make and everyone loved them.