Nougat Ice Cream Bar Recipe
dark pecan caramel, chocolate butter cake, chocolate shell
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Ingredients
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Nougat Ice Cream
Chocolate Butter Cake
Dark Pecan Caramel
Chocolate Shell
Method
Nougat Ice Cream Preparation
- 1
Make the Ice Cream Base
In a large mixing bowl, whisk together heavy cream, sweetened condensed milk, and vanilla extract until well combined. Fold in chopped pecans and mini marshmallows. Pour the mixture into a freezer-safe container and freeze for at least 4 hours or until solid.
Chocolate Butter Cake Preparation
- 2
Bake the Cake
Preheat your oven to 350°F (175°C). In a mixing bowl, combine flour, cocoa powder, sugar, and baking powder. Add eggs, melted butter, and milk, and mix until smooth. Pour the batter into a greased 9-inch round cake pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
Dark Pecan Caramel Preparation
- 3
Prepare the Caramel
In a saucepan over medium heat, melt sugar until it turns golden brown. Carefully add butter and stir until melted. Slowly pour in the heavy cream while stirring continuously. Add chopped pecans and sea salt, mix well, and let it simmer for 2-3 minutes. Remove from heat and let cool.
Assembly and Chocolate Shell Preparation
- 4
Assemble the Bars
Cut the cooled chocolate butter cake into rectangular pieces. Layer each piece with a generous amount of nougat ice cream and drizzle with dark pecan caramel. Freeze for at least 1 hour.
- 5
Prepare the Chocolate Shell
In a microwave-safe bowl, melt dark chocolate chips and coconut oil together in 30-second intervals until smooth. Dip each ice cream bar into the chocolate mixture, ensuring it is fully coated. Place on parchment paper to set.
