Piña colada ice cream blondie bars
Total time - 40 minutes plus time for freezing
Equipment – 9 x 13 pan or 8 x 8 pan (if using the last one, cut in half the ingredients for the ice cream)
6 tablespoons of regular butter
¾ cup dark brown sugar
1 tablespoon coconut extract
1 teaspoon vanilla extract
½ teaspoon fine sea salt
1 egg yolk
⅓ cup coconut flour
⅓ cup unbleached flour
½ to ¾ cup white chocolate chips
4 cups of vanilla ice cream
2 cup of chopped pineapple
½ cup shredded coconut
½ cup coconut rum
3 tablespoons of sugar
Pineapple candies, shredded coconut, dulce de leche and cherries to decorate and serve
In a double boiler melt the butter with the sugar until it has dissolved completely. Let it cool down.
Preheat oven to 350°. Cut a piece of parchment paper 5 inches wider than your pan and place it on it.
Mix in the coconut and vanilla extract and salt, then incorporate the eggs and the egg yolk and mix well. Add the coconut flour and mix well. Let the flour hydrate for 5 minutes.
Add the unbleached flour and mix once more. Throw in the chips and fold them into the batter. Spread the batter through the pan and bake for 15 minutes. Lower down the oven temperature to 325° and bake for 7 minutes. Take out of the oven and place the pan on the fridge until they have completely cooled down.
In the meantime soak the pineapple chunks and shredded coconut with the coconut rum for at least 30 minutes.
When the blondies have cooled down, take out your ice cream from the freezer and let it soften a bit. Drain the pineapple, reserving 2 or 3 tablespoons of the rum.
Smash the pineapple in the ice cream and add some of the rum. Mix well and spread the ice cream all over the blondies. Freeze for at least 4 hours.
Decorate with pineapple candies, dulce de leche and cherries to serve.