Ice Cream Sandwich
by Sarah-Kim Watchorn
8 people
10 minutes
10 minutes
Ingredients
- 225 g Butter , melted
- 150 g Caster Sugar
- 100 g Cocoa Powder
- 100 g Dark Chocolate , chopped
- 3 large Eggs
- 200 g Light Brown Sugar
- 175 g Plain Flour
- 1 pinch Sea Salt
TO SERVE
-
542
g
Block Vanilla Ice Cream
-
200
g
Dulce De Leche
Method
- Preheat your oven to 160°C. Grease and line two 7 inch square tins with parchment paper. I like to cut two strips to crisscross, this means you’ll get nice straight edges.
- Whisk the melted butter and sugars together and one at a time, add the eggs. Stir through the cocoa, flour, chocolate and salt. Divide between your tins. Use the back of a spoon or offset spatula to make sure the surfaces are super smooth. Pop them onto the middle shelf of the oven and bake for 8-10 minutes. They’ll be a little soft when you take them out, but they’ll keep cooking so leave them to cool completely in the tins.
- When they’re cooled, invert one of the brownie sheets and return it to the tin, what you need here is the top part, facing down. Add the two blocks of ice cream to the tin on top of this, press so they’re joined and snug in the tin. Spread the dulce de leche across the top of this followed by the second brownie layer, top side facing up.
- Place the whole tin in the freezer for about 2 hours until firm. Use a serrated knife to cut this into 8 bars.
