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Macadamia brownie ice-cream cake
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Prep Time:
400 minutes
Cook Time:
35 minutes
Total Time:
435 minutes
Indulge in a show-stopping macadamia brownie ice cream cake that steals the spotlight at any gathering.
Ingredients:
  • 300g butter, chopped
  • 300g dark chocolate, finely chopped
  • 5 eggs, lightly whisked
  • 100g (1/2 cup, firmly packed) brown sugar
  • 430.00g (1 cup) caster sugar
  • 225g (1 1/2 cups) plain flour, sifted
  • 50g (1/2 cup) cocoa powder, sifted
  • 100g pkt unsalted macadamias, lightly toasted
  • 3 x 500ml ctns Maggie Beer Malted Milk & Chocolate Biscuit Ice Cream
  • Icing sugar, to dust
  • 200g dark chocolate, finely chopped
  • 250ml pouring cream
  • 40g whole unsalted macadamias
Instructions:
  • Preheat the oven to 180C/160C fan forced and lightly grease and line only the base of three 20cm round cake pans with baking paper to prepare for making the brownie rounds.
  • In a saucepan over medium heat, melt butter and chocolate until smooth. Take it off the heat. In a bowl, combine and beat eggs and sugars until smooth. Mix into the chocolate. Add flour and cocoa, then gently fold in macadamia nuts. Pour the mixture into the pans and bake for 25 minutes until cooked through. Let it cool completely in the pans.
  • 1. Place a brownie round on a plate. Allow 1 carton of ice cream to slightly soften for 10 minutes. Spread over the top of the brownie. Top with another brownie. Freeze for 2 hours until firm. Repeat layering with more ice cream and brownie. Freeze until firm. Repeat with the remaining ice cream. Freeze for 8 hours or overnight.
  • Prepare the ganache by combining the chocolate in a heatproof bowl. Heat the cream in a small saucepan until almost boiling, then pour it over the chocolate. Stir until completely melted, then let it cool.
  • Sprinkle sugar in a saucepan over medium heat. Stir and cook for 3 minutes until golden. Remove pan from heat and cool in cold water briefly. Skewer each macadamia with a toothpick. Dip into toffee, letting excess drip off. Stick toothpick into a flour packet's side and let it set. Remove toothpicks carefully. Drizzle cake with ganache and decorate with toffee-coated macadamias.

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