Choc Brownie Ice-Cream Sandwiches
It's funny how we crave ice cream during winter too! Anyone else? These Choc Brownie Ice-Cream Sandwiches are the perfect balance between a cold and warming dessert.
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 whitewings.com.au.
Cooking tools:
- Hand mixer
- Sifter
- Offset spatula
- Oven
- Cake pan
- Parchment paper
- Plastic wrap
- Mixing bowl
- Saucepan
- Whisk
- Skillet
- Baking sheet
- Chef's knife
- Cutting board
- Stove
- Measuring cup
- Spatula
- Wooden spoon
- Freezer
- Refrigerator
Ingredients
- Chocolate Brownie:
- 300g (9½ ounces) dark (semi-sweet) chocolate
- 185g (6 ounces) butter, chopped
- ¼ cup (25g) dutch-processed cocoa powder
- 1 cup (220g) firmly packed CSR Brown Sugar
- ¾ cup (165g) CSR Caster (superfine) Sugar
- 2 tsp vanilla extract
- 4 eggs
- 1½ cups (225g) White Wings Plain All-Purpose Flour
- 2 cups (500ml) caramel swirl ice-cream
- Chocolate Ganache:
- 300ml pouring cream
- 200g (6½ ounces) dark (semi-sweet)
- Chocolate Almond Toffee:
- 100g (3 ounces) blanched almonds
- 1 cup (220g) CSR Caster Sugar (superfine)
- ½ cup (125ml) water
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