Hello all! This is Gab from Artful Desperado. Is it summer yet?! No? OK fine whatever, we can pretend we are gearing up for sunshine and beach days and make a recipe that includes ice cream, lots and lots of ice cream. Let’s be real though—ice cream is always a yes, anytime of the year, any season, am I right? Now, I don’t know about you, but I do not have a beach body ready, but what I do have, is a body ready to ingest some deliciously creamy ice cream bars!

The inspiration for this recipe came from one my favorite treats: coconut cream pie. All those layers of tasty creamy coconut, cream, and crumble just make me see stars. I took all of those components, plus an added chunk of chocolate, and voila! Ice cream bar heaven.

The recipe takes a bit of time to make simply because it has to set in the freezer in two stages, but if you want to cheat, I offer a reduced-time easy version, for those times when you’re on the run and need ice cream bars pronto.

Now go to your kitchen cupboard, take out your ice cream maker (blow the dust off of it) and turn off your phone, ‘cause shiz about to get serious..seriously yum!

west elm - Coconut, Rum, and Chocolate Crumble Ice Cream Bars by Gabriel Cabrera

Coconut, Rum, and Chocolate Crumble Ice Cream Bars
Makes one 11ish inch pan (about 21 bars)

    For the crumble:
    1 cup rolled oats
    1 cup all purpose flour
    ½ cup shredded unsweetened coconut
    ¼ cup granulated sugar
    ¼ cup almond slivers
    1 teaspoon vanilla extract
    ¼ teaspoon salt
    ¼ cup melted coconut oil
    ¼ cup cold butter, cut in cubes

For the coconut ice cream:

    2 cans full fat coconut milk
    3 teaspoon vanilla extract
    ¼ cup dark rum
    ⅓ cup granulated sugar
    3 tablespoons maple syrup
    1 tsp lemon zest
    ¼ cup shredded unsweetened coconut, toasted
    ½ cup whipping cream

For the chocolate ice cream:

    2 cans full fat coconut milk
    ½ cup cocoa powder
    ¼ cup chocolate sauce (you can use hershey’s or similar)
    2 teaspoons vanilla
    ⅓ cup granulated sugar (more if you like it sweeter rather than bitter chocolate)
    ½ cup whipping cream

Toppings:

    Melted chocolate (2 dark chocolate bars microwaved to melt then add a dollop of coconut oil and stir)
    Shredded coconut

west elm - Coconut, Rum, and Chocolate Crumble Ice Cream Bars by Gabriel Cabrera

Instructions:

1. Preheat the oven to 350°F and prepare a baking sheet with parchment paper.

2. Place all the crumble ingredients in a food processor and pulse a few times to combine. Butter should be in small pea-sized pieces, if needed pulse a few more times. Place the crumble on the baking sheet and bake for 20-25 minutes, make sure to check the crumble is not burning on the sides (if it gets too dark, stir the crumble with a fork to break it up and mix). Once it’s golden brown, set aside and cool down.

3. Place all of the coconut ice cream ingredients except the whipping cream. Incorporate ingredients until sugar dissolves. Whip the cream in a separate bowl until you get stiff peaks. Gently fold in the cream to the coconut mix. Place the whole thing in your ice cream maker and get it going.

4. While the ice cream is going, get a rectangular baking dish and place some parchment paper overlapping on the sides (so that you can pull the bars out). Take the cooked crumble and press it down at the bottom of the tray, make sure it’s nice and compact (or it’ll fall apart). When the coconut ice cream is done pour the whole thing on top and using a spatula spread it. Freeze for 3 hours and make sure to clean your ice cream maker and have it ready for the next batch.

west elm - Coconut, Rum, and Chocolate Crumble Ice Cream Bars by Gabriel Cabrera

5. Now make the chocolate ice cream, combine all the ingredients except the whipping cream and put them in a small pot. Heat the pot and stir until chocolate dissolves. Cool down completely. Whip the cream and gently fold into the chocolate mix. Pour mix into ice cream maker and get it going. Once it’s done, take the baking pan with the coconut ice cream out of the freezer and add the layer of chocolate ice cream on top. Freeze overnight.

west elm - Coconut, Rum, and Chocolate Crumble Ice Cream Bars by Gabriel Cabrera

6. To remove the ice cream, run a warm knife (warm it up with hot water) along the sides making sure not to cut the parchment. Pull the parchment paper and the whole thing should come out. Using the same warm knife, cut into pieces.

west elm - Coconut, Rum, and Chocolate Crumble Ice Cream Bars by Gabriel Cabrera

To finish cover with melted chocolate and coconut. And now your hard work has paid off!! Dig in!!

west elm - Coconut, Rum, and Chocolate Crumble Ice Cream Bars by Gabriel Cabrera

Easy Fast Version

Buy a bunch of granola bars
2 tubs of coconut ice cream
2 tubs of chocolate ice cream
1 bottle chocolate sauce

Place the granola bars in a food processor and pulse until they are a crumble. Add crumble at the bottom of your rectangular baking dish, add coconut ice cream on top, freeze, then add chocolate ice cream on top. Pour chocolate sauce on top before serving.

Hope you enjoy this super awesome and decadent treat!

west elm - Coconut, Rum, and Chocolate Crumble Ice Cream Bars by Gabriel Cabrera

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Meghan

May 10, 2017

This recipe looks SUPER YUMMY! I can’t wait to make it! Thank you for sharing. I’d love to print this and even PIN this in Pinterest. Unfortunately, I’m not finding an icon do do either of those things. Can you please help me? Thank you!

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