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Peanut Butter and Jam Brownie Ice Cream Bars

These Peanut Butter and Jam Brownie Ice Cream Bars are chocolaty, perfectly sweetened, creamy, refreshing and so delicious! Plus gluten-free!
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Dessert
Cuisine Baking, Gluten-Free, Lactose-Free, Low FODMAP
Servings 12 bars

Ingredients
  

  • 200 g smooth peanut butter

For the Brownies

  • 130 g unslated butter
  • 220 g sugar
  • 1 tsp pure vanilla extract
  • 2 eggs
  • 50 g gluten free flour
  • 70 g cocoa powder
  • 1 tbsp Cornstarch
  • 1/8 tsp baking soda
  • pinch of salt

For the low FODMAP no-churn ice cream

  • 200 g lactose-free sweetened condensed milk
  • 300 ml lactose free double cream
  • 1 tsp pure vanilla extract

For the Strawberry Jam

  • 200 g strawberries (fresh or frozen)
  • 50 g sugar
  • 1 tbsp lemon juice
  • zest of half a lemon
  • 1/2 tsp cornstarch
  • 3 tsp water

For the Chocolate Dip/ Drizzle

  • 200 g chocolate
  • 2 tbsp coconut oil

Instructions
 

To make the brownies:

  • Preheat the oven to 160 C (320 F). Grease and line an 8 inch square baking tin with baking or parchment paper, ensuring two sides overhang.  In a small saucepan, place the butter and sugar, and place over medium heat, whisking occasionally, until melted and simmering. Add the vanilla extract and stir.
  • In a large bowl, place the eggs and vanilla, and whisk until well-beaten and combined. Add the melted and cooled butter and sugar to the bowl slowly, whisking constantly. Add the cocoa powder and whisk until the cacao powder has been absorbed. Using a handheld mixer, beat until very well-combined. Add the flour, cornstarch, baking soda, and salt, and mix with a spatula or spoon until just combined. Add the chopped chocolate or chocolate chips and the chopped walnuts. Mix until just evenly distributed throughout the batter. The batter will be thick and sticky.
  • Pour the brownie batter in the prepared tin and place in the oven. Bake brownies for approximately 30-35 minutes or until they no longer wet in the center.
  • Pour the brownie batter in the prepared tin and place in the oven. Bake brownies for approximately 30-35 minutes or until they no longer wet in the center.

To Make the Ice Cream

  • Put the lactose-free condensed milk (I used this one), cream and vanilla into a large bowl. Beat with an electric whisk until thick and quite stiff.
  • Spread the ice cream out in an even layer over the brownies and place in in the freezer for 2 to 3 hours or overnight.

To Make the Strawberry Jam

  • In a saucepan, add the strawberries, sugar, Lemon juice and Lemon zest.
  • Let it simmer over medium heat.
  • Stir frequently mashing the strawberries as you stir.
  • After 5min, mix the cornstarch with the water (aside) and then add it to the saucepan.
  • Continue stirring frequently. Cook for another 5min, or until the jam starts to thicken.
  • When it is done, remove it from the heat ant let it cool down for 5min.
  • Take out the brownie/ice cream from the freezer and spread an even layer of peanut butter over the ice cream layer, then spread the strawberry jam. Place in the freezer for 1 or 2 hours.
  • Lift the ice cream slab out of the pan using the parchment. Working quickly, cut into square bars or rectangles. Insert a popsicle stick into one end of each bar. Return to the freezer until frozen solid.
  • Melt the chocolate and coconut oil together in the microwave until melted and smooth. Let cool 10 minutes. Remove the bars from the freezer and drizzle or dip them in chocolate.
Keyword Peanut Butter and Jam Brownie Ice Cream Bars