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Martha's brownie & peanut butter ice-cream sandwiches
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Indulge in Martha Stewart's irresistible peanut butter chocolate ice cream treats for a decadent experience.
Ingredients:
  • 500.00 ml plain flour
  • 6.00 gm baking powder
  • 3.60 gm salt
  • 350g unsalted butter, chopped
  • 200g dark chocolate, chopped
  • 571.90 gm caster sugar
  • 4 large eggs
  • 8.80 gm vanilla extract
  • 505.00 gm thickened cream
  • 515.00 gm milk
  • 250.00 ml salted roasted peanuts
  • 6 large egg yolks
  • 141.90 gm caster sugar
  • 0.60 gm salt
  • 260.00 gm chunky peanut butter
Instructions:
  • In a saucepan over medium heat, gently simmer cream, milk, and peanuts until just about to boil. Remove from heat, cover, and set aside for 3 hours to let the flavors intensify.
  • Uncover the warm cream mixture. In a bowl, whisk together egg yolks, sugar, and salt. Slowly pour the cream mixture into the yolks, whisking continuously until fully combined. Return the mixture to heat and cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon (about 10-12 minutes). Be careful not to let it simmer.
  • Pass the mixture through a fine sieve into a bowl, separating and removing any solids. Add vanilla and allow it to cool, giving it an occasional stir. Cover and refrigerate overnight.
  • Preheat your oven to 180°C/160°C fan-forced. Grease and line two 24cm x 30cm swiss roll pans with baking paper.
  • In a bowl, whisk together flour, baking powder, and salt. In a heatproof bowl set over a saucepan of simmering water, melt butter and chocolate together until smooth. Remove from heat. Add sugar and stir until dissolved. Mix in eggs one at a time, followed by vanilla. Gently fold in the flour mixture until just combined, being careful not to over-mix.
  • Distribute batter evenly between pans and smooth with a spatula. Bake for 12 to 15 minutes, rotating trays halfway through, until brownie just starts to set and a skewer inserted in the center comes out slightly wet. Allow to cool in the pans.
  • Take the chilled cream mixture out of the fridge. Churn the mixture in an ice-cream maker following the manufacturer's guidelines. Once done, transfer the churned mixture to a bowl and gently swirl in the peanut butter.
  • To assemble the dessert: Evenly spread the ice-cream over one pan of brownie, then place the other pan of brownie on top and flip it onto the ice-cream. Remove the baking paper, cover, and freeze overnight or until firm. Enjoy!
  • Let sit at room temperature for 5 to 10 minutes, then cut into squares and enjoy promptly.

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