Raspberry brownie ice-cream cake
Reimagine childish pleasures. It's like an enormous ice-cream sandwich with raspberry studded ice-cream between two layers of rich chocolate brownie.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Cake pan
- Plastic wrap
- Mixing bowl
- Spoon
- Tray
- Oven
- Parchment paper
- Saucepan
- Stove
- Sifter
- Whisk
- Fine-mesh sieve
- Wooden spoon
- Chef's knife
- Cooling rack
- Freezer
- Refrigerator
Ingredients
- 1 litre (4 cups) vanilla ice-cream, softened ·
- 150 grams (4½ ounces) frozen raspberries ·
- 125 grams (4 ounces) butter, chopped coarsely ·
- 200 grams (6½ ounces) dark (semi-sweet) chocolate, chopped coarsely ·
- 1/2 cup (110g) caster (superfine) sugar ·
- 2 eggs, beaten lightly ·
- 1 1/4 cup (185g) plain (all-purpose) flour ·
- 150 grams (4½ ounces) milk chocolate, chopped coarsely
- icing (confectioners') sugar, for dusting
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