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Chocolate Brownie Ice Cream Sandwich
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200g dark chocolate, broken into chunks
200g unsalted butter or dairy-free spread
3 British Blacktail Free Range Medium Eggs
250g caster sugar
1 tsp vanilla extract
125g plain flour
½ tsp salt
1L vanilla ice cream, slightly softened in the fridge for 10 - 15 minutes
1. Preheat the oven to 180°C, gas mark 4, then line 2 x 23cm square tins with baking parchment. Melt the chocolate and butter together in a small saucepan set over a low heat. Stir to combine, then set aside to cool for 5 minutes.
2. In a large mixing bowl, whisk the eggs and sugar together. Next , whisk in the chocolate-butter mixture and vanilla, followed by the flour and salt, until just combined. Tip into the two cake tins evenly – the layer will be very thin.
3. Bake for 15 minutes until set, then leave to cool.
4. Lightly squash the raspberries with the back of a fork, then fold through the ice cream so it has ripples of fruit throughout. Keeping one of the cakes in the tin, spread the ice cream in an even layer on top, then place the other cake over the ice cream. Place the sandwich back in the freezer for a minimum of 2 hours or ideally, overnight. Transfer the sandwich to the fridge for 10 minutes to soften then cut into squares with a serrated knife before serving.
Typical values per serving:
This recipe was first published in June 2020.
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