Butter and grill Cinnamon Raisin bread in a panini press or in a pan (as if grilling a grilled cheese sandwich). Watch closely, grilling until crispy (and/or with grill marks if you’re using a panini press or grill pan). Allow to fully cool (we popped ours into the freezer for 5 minutes).
As grilled bread is cooling, melt chocolate with a teaspoon of coconut oil in a small pot over low heat. Once melted, remove from heat, and stir in peanut butter. Mix in non-dairy milk a little at a time to thin the mixture to preferred consistency, which should be slightly thick. (If you’re using natural peanut butter (the all-peanut kind which separates at room temperature and tends to be more runny than peanut butters with other ingredients), you will probably not need to thin the mixture out).
Take out boxed ice cream and cut into 1-inch slices.
Place the ice cream slice between two pieces of grilled bread. Dip the sandwich edge into chocolate or peanut butter, and then into whatever topping you please (we used crushed hazelnuts).
Allow to rest in the freezer again for another 5 minutes to set.
- To keep the melted chocolate from seizing, be sure to add the coconut oil then the peanut butter before thinning with non-dairy milk! The coconut oil addition gives the dip the magic shell effect and freezes it into a light and crispy coating when it comes into contact with the cold ice cream.
- This recipe is makes about 4 ice cream sandwiches, so you’ll likely have leftover ice cream and bread for a second round later!
Ice Cream Sandwich on Grilled Cinnamon Raisin Toast with Crunchy Chocolate Peanut Butter Topping https://silverhillsbakery.ca/ice-cream-sandwich-on-grilled-cinnamon-raisin-toast/ August 2, 2020