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Chocolate brownie ice-cream sandwiches
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Prep Time:
310 minutes
Cook Time:
40 minutes
Total Time:
350 minutes
Indulgent hazelnut choc ice-cream brownie sandwiches topped with warm chocolate sauce.
Ingredients:
  • 560g pkt double chocolate fudge brownies
  • 100g butter, melted
  • 2 free range eggs
  • 500ml Brand hazelnut choc ice cream, softened
  • 185ml cream
  • 20g butter, extra
  • Sea salt flakes
Instructions:
  • - Preheat your oven to 180C and prepare a 20cm square cake pan by greasing it and lining it with baking paper. - Follow the instructions on the brownie mix packet for combining the mix with butter and eggs. - Spread the brownie mixture evenly into the prepared pan. - Bake for 30-35 minutes or until a skewer inserted in the center comes out clean. - Allow the brownies to cool completely in the pan, then refrigerate for 1 hour before serving.
  • Lift the brownie out of the pan and transfer it to a cutting board. Using a large serrated bread knife, slice the brownie in half horizontally. Carefully separate each half into two even layers. Spread ice cream over one brownie base and top with the other brownie layer. Press gently to sandwich them together. Freeze for 4 hours or until firm.
  • In a small saucepan, combine frosting mixture from the packet with cream, extra butter, and a pinch of sea salt. Whisk over low heat for 2 minutes until sugar dissolves and mixture is smooth. Bring to a boil and whisk for another 2 minutes until sauce thickens.
  • Slice each decadent brownie ice-cream sandwich into 6 delicate fingers and drizzle with velvety warm chocolate sauce before serving.

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