Spoon 1-2 tablespoons of the milk soak over the first cake layer. Add 1/3 of the vanilla buttercream and spread into one layer. Spoon over a few tablespoons of raspberry sauce. Add a handful of fresh raspberries.

I got the inspiration for these from Baking Bar - although I changed things up a little by using more coconut, replacing evaporated milk with condensed milk (for that coconut ice flavour/texture) and adding a little milk chocolate to the dark chocolate simply because I needed to use up some of the leftover Easter egg chocolate we've still got in the house! Tasty Raspberry Ripple flavour offers a satisfyingly sweet nougat base, topped with a layer of raspberry infused caramel then dunked in delicious sweet low sugar dairy free white chocolate, all whilst coming in at just 99kcals and only 1.1g of sugar, and yet still managing to cram in an impressive 10g plant-based protein! I was recently inspired by a bake I saw on The Great British Bake Off. They were making something raspberry ripple flavoured. And I thought a Raspberry Ripple Cake done in a Milk Bar style? I’m so there!

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Use a sieve to strain raspberry sauce and discard raspberry seeds. Raspberry sauce should be lovely and smooth. granulated sugar & brown sugar - adds the right balance of sweetness to these raspberry and white chocolate blondies! Get the little nobbly ripples down the centre of the bars by using a fork. Press the fork gently into the melted chocolate, then lift up to get pointy bits that droop over when you remove the fork. Do this down the length of the bar. all-purpose flour - I recommend measuring your flour by weight with a kitchen scale or using the spoon-and-level method.

This recipe for White Chocolate Coconut Milk Ice Cream Bars with Raspberry Ripple is inspired by my childhood memories… Holiday nostalgia all wrapped up in chocolate. Once you’ve managed to make ice cream shapes, the next challenge is how to coat it in chocolate. And this is where magic comes in. A member in my Facebook group ( Old School Puddings) posted her recipe for a truffle version. I set to work on tweaking the recipe to turn them into bars and holy yum they are incredible. And hello cake. More specifically, three layers of raspberry vanilla cake sandwiched together with creamy vanilla frosting, a tart raspberry sauce and dozens of juicy raspberries. Why do you need magic? Because melted chocolate is usually warm… And warm chocolate and ice cream are not a happy marriage. The secret to making home made choc ices that don’t melt into a puddle? Magic chocolate coating!

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Updated March 2021: This white chocolate and raspberry blondies recipe is always a hit! But I found it worked better in a smaller batch. So this updated blog post reflects the new recipe. The YouTube video below is based on the original recipe, so the amounts are doubled. Raspberry and White Chocolate Blondies Recipe I used a combination of milk and dark chocolate to coat my Ruffle bars but if you want to use all milk or dark chocolate the recipe will work just as well.