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Brownie ice cream cake
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175g unsalted butter, plus extra for greasing
200g golden caster sugar
225g dark chocolate, roughly chopped
3 Waitrose British Blacktail Medium Free Range Eggs, separated
65g plain flour
1 tsp ground cinnamon
950ml tub Kelly’s Cornish Parlour Honeycomb Crunch Ice Cream
½ x 300g pouch Waitrose Belgian Chocolate Sauce
1 tbsp Cooks’ Homebaking Honeycomb Niblets
1. Preheat the oven to 180°C, gas mark 4. Butter and baseline 2 x 20cm cake tins. Place the butter, sugar and 175g of the chocolate in a large saucepan and heat gently until melted, stirring occasionally. Leave to cool.
2. Beat the egg yolks into the chocolate mixture then stir in the flour, cinnamon and remaining chopped chocolate. Whisk the egg whites until they form soft peaks then gently fold into the chocolate mixture. Divide between the prepared tins and bake for 20–25 minutes until just set. Remove the cakes from the tins and leave to cool completely.
3. Upturn 1 cake onto a freezerproof serving plate, scoop the ice cream into small balls and place on the cake base. Sandwich the second brownie cake on top then spread with the chocolate sauce. Sprinkle over the honeycomb niblets then transfer the cake to a freezer and freeze for at least 4 hours or overnight. Use a large knife to cut into slices and serve.
Placing the assembled cake in a deep 22cm cake tin will protect it during freezing.
Typical values per serving:
This recipe was first published in November 2017.