Do you like chocolate? Do you like cake? Do you like ice cream? Then boy oh boy, do I have a recipe for you. These pretty little packages encompass three of my favourite things in a gloriously indulgent combination, the chocolate brownie ice cream sandwich.
Your standard ice cream sandwich would be made with two cookies surrounding the ice cream filling, but I often make these fabulous brownie bites (a handy combination of incredibly dense, fudgy chocolate brownie and a neat, cookie shape) and it suddenly occurred to me that they’d be perfect for the job.
Then I just need something equally fabulous to go in the middle – and I knew exactly the place to go. Swoon Gelato (stars of previous posts on my blog – read all about them here and here) are the purveyors of delicious frozen delights here in Bath, and when I told them about my idea, they were immediately up for supplying me with some of their incredible ice cream. In the end I chose their raspberry and mango sorbettos, not only because they’re absolutely beautiful, but also because the sharp, fresh, fruity flavours were the perfect foil to the rich chocolate brownies. If you’re lucky enough to live in Bath or Bristol, you too can grab some Swoon gelato or sorbetto to make this recipe (they sell it in big tubs to take home, starting from £13 for half a litre) – or, of course, you could substitute your favourite flavour of ice cream from anywhere else.
A final note on preparation – to create a neat round of ice cream for the filling of my sandwiches, I used metal food rings which come with a circular pusher to press the ice cream out once moulded. If you want to create a similar effect, they’re pretty cheap and easy to find – here’s an example on Amazon. However, it’s by no means essential – the ice cream sandwiches will be just as delicious if you simply pop a scoop of ice cream in the middle and spread it out a little with a knife.
|Chocolate brownies with raspberry & mango sorbetto, in gorgeously funky sunshine colours – how can you possibly resist?|
Chocolate Brownie Ice Cream SandwichesPrint Recipe
- For the brownies:
- 120g butter
- 150g dark chocolate
- 220g caster sugar
- 3 eggs
- 250g self-raising flour
- 30g cocoa powder
- For the filling:
- Your favourite flavour of ice cream, gelato or sorbetto
First, make the brownie mixture. Break up the chocolate and put it in a microwaveable bowl with the butter. Microwave in 30 second bursts, stirring each time, until completely melted and smoothly combined.
Next, whisk the sugar and the eggs together until pale yellow and frothy, and then mix with the melted chocolate and butter.
Weigh out the flour and cocoa powder and fold both into the mixture. Then cover the bowl and pop it into the fridge for about half an hour.
Preheat the oven to 180˚C (170˚C fan). Grease two baking trays with margarine, then place tablespoonfuls of the mixture on top at generous intervals, to allow for spreading during baking. You’ll probably need to do several batches to cook all the mixture.
Place the trays in the oven for 12 minutes, until the brownies have spread out into cookie shapes and the whole of the surface appears cooked – they will still be very soft though, as you want them to be a little fudgy in the middle. Allow the brownies to cool on the tray for ten minutes or so, before gently transferring to a wire rack to cool completely – remember they’ll still be a little fragile at this stage.
Once the brownies are cold, you can make your ice cream sandwiches. If you’re using the food rings, place one on the flat side of a brownie and fill up with ice cream, before using the pusher to press it down gently. Slide the metal ring off and then remove the pusher (you might need to use the flat side of a knife). Finish off with another brownie and place in the freezer while you do the rest. It goes without saying that these do need to be kept in the freezer until you eat them – and they’re best if eaten within a couple of days.