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Brownie and honeycomb ice-cream sandwiches
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Decadent chocolate brownies paired with creamy honeycomb ice cream, a heavenly duo.
Ingredients:
  • 1 x 1L ctn vanilla ice-cream, softened slightly
  • 2 x 50g Violet Crumble chocolate bars, coarsely chopped
  • 60ml (1/4 cup) caramel topping
  • Caramel topping, extra, to serve
  • 300g good-quality dark chocolate, coarsely chopped
  • 125g butter, chopped
  • 140g (2/3 cup) caster sugar
  • 2 eggs, lightly whisked
  • 225g (1 1/2 cups) plain flour
Instructions:
  • Prepare the brownie pan by preheating the oven to 180°C. Grease an 8 x 25cm bar pan with melted butter, then line the base and two long sides with non-stick baking paper, ensuring it overhangs.
  • Combine the chocolate and butter in a saucepan. Heat over low heat, stirring occasionally, until the chocolate is melted and the mixture is smooth. Remove from heat and let it cool for 5 minutes.
  • Combine the sugar and egg with the chocolate mixture, stirring until just combined. Mix in the flour until well incorporated. Pour the batter into the prepared pan, smoothing the surface. Bake in the oven for 45-50 minutes or until a skewer inserted in the center comes out clean. Allow it to cool before serving.
  • In a large bowl, gently fold together the ice cream, Violet Crumble, and caramel topping until just combined. Transfer the mixture to a metal container and cover with foil. Freeze for 4 hours or until set.
  • - Slice the brownie into twelve 1cm-thick slices using a serrated knife. - Arrange half of the brownie slices on serving plates and top with 2 scoops of ice cream. - Layer the remaining brownie slices and ice cream. - Drizzle with extra caramel sauce, if desired, and serve immediately.

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