- Serves6
- CourseDessert
- Prepare10 mins
- Cook-
- Total time10 mins
- PlusPreparation time 10 minutes + freezing
Ingredients
- 500g tub Essential Custard
- 50g Belgian milk chocolate dessert sauce, plus extra to serve
- 10 brownie mini bites
- 50g dark chocolate, roughly chopped
Method
Mix the custard and chocolate sauce together in a freezerproof container. Freeze for 4-5 hours, stirring occasionally, until the mixture is firmly frozen, but not completely solid. Meanwhile, cut each brownie bite into 6 pieces.
Scrape the frozen custard into a sturdy blender, add the chopped chocolate and whizz until it has a texture like ice cream.
Swirl in the chopped brownies and a little more sauce, then spoon into small bowls and serve immediately, or return to the freezer for up to 2 hours.
Cook’s tip
There’s no limit to the mouthwatering mix-ins, with anything from little cubes of Turkish delight, mini marshmallows and broken biscuits to smashed berries, chocolate drops, fudge, peanut butter and everything in between making fantastic additions.
For the creamiest texture, mix the concrete just before serving. If you only need a single serving, use individual pots of custard instead. Vegans needn’t miss out as it works brilliantly with plant-based coconut vanilla custard. Leave out the non-vegan dessert sauce, and add roughly crumbled vegan chocolate biscuits plus chunks of vegan dark chocolate.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,085kJ/ 259kcals |
---|---|
Fat | 12g |
Saturated Fat | 6.5g |
Carbohydrates | 33g |
Sugars | 27g |
Fibre | 0.2g |
Protein | 3.9g |
Salt | 0.1g |