These tempting frozen treats are incredibly simple to make – so you can keep your cool!
BROWNIE CARAMEL ICE CREAM SANDWICHES: Two layers of chocolate brownie held together by a honeycomb ice cream
Serves 16
For the brownie mixture
- 150g (5½oz) butter
- 200g (7oz) plain chocolate (60% cocoa solids), chopped
- 175g (6oz) light muscovado sugar
- 3 large eggs
- 75g (2¾oz) plain flour
For the filling
- 1ltr (1¾pt) good-quality vanilla ice cream (not soft scoop)
- 4tbsp caramel condensed milk
- 4tbsp mini honeycomb pieces (try the Sainsbury’s baking range)
Directions
Preheat the oven to 170°C/fan 150°C/ gas 3. Grease and line 2 x 20cm square, shallow cake tins.
Place the butter in a pan and heat gently until melted. Add the chocolate and stir until melted.
Cool for 5 minutes. Whisk the sugar in, then the eggs one at a time until combined. Stir the flour in and beat until smooth.
Divide between the tins and bake for 15 minutes, or until just firm to the touch. Leave to cool fully.
Remove 1 brownie from its tin. Allow the ice cream to soften slightly then scoop onto the brownie in the tin, drizzling the caramel and sprinkling honeycomb in between.
Spread evenly and put the other cake on top.
Press down well and freeze for at least 4 hours, until firm. Remove the cake from the tin and cut into squares.
If necessary, soften slightly in the fridge.
Source: Food Recipes and News
