Search Recipes

Chocolate brownie and raspberry ice cream sandwich

A recipe from the Good Food collection.

Ingredients

Murdoch Recipe Article Lead - narrow
  • 1 kg (2 lb 4 oz/8 cups) fresh or thawed frozen raspberries
  • 345 g (12 oz/1½ cups) caster (superfine) sugar
  • 1½ teaspoons lemon juice
  • 1½ quantities of vanilla ice cream or 1.5 litres (52 oz/6 cups) store-bought, slightly softened icing (confectioners') sugar, for dusting

Chocolate brownies

  • 85 g (3 oz/⅔ cup) plain (all-purpose) flour
  • 60 g (2¼ oz/½ cup) unsweetened cocoa powder
  • 375 g (13 oz/1⅔ cups) caster (superfine) sugar
  • 85 g (3 oz/⅔ cup) chopped pecans or walnuts
  • 250 g (9 oz/1⅔ cups) finely chopped dark chocolate
  • 250 g (9 oz) unsalted butter, melted
  • 2 teaspoons vanilla extract
  • 4 eggs, lightly beaten

Method

1. Line a large square cake tins with baking paper, leaving a generous overhang on two opposite sides. Put the raspberries, sugar and lemon juice in a blender and blend to a smooth purée. Reserving 125 ml (4 fl oz/½ cup) of the purée, fold the remainder through the ice cream and pour into the prepared tin. Freeze for 2 hours, or until firm.

2. Preheat the oven to 180°C (350°F/Gas 4). Lightly grease a 30 × 20 cm (12 × 8 inch) cake tin and line with baking paper, leaving the paper hanging over the two long sides.

3. To make the chocolate brownies, sift the flour and cocoa into a bowl and add the sugar, nuts and chocolate. Mix together and make a well in the centre. Pour the butter into the well, add the vanilla extract and eggs and mix well. Pour into the tin, smooth the surface and bake for 45 minutes (the mixture will still be a bit soft in the middle).

4. Allow the brownies to cool a little, then chill for at least 2 hours. Lift out, using the paper as handles. Trim and cut into twelve 9 × 5 cm (3½ × 2 inch) rectangles then, using a serrated knife, cut through the centre of each brownie to form two thinner brownie pieces.

5. Remove the ice cream from the freezer, using the overhanging paper to lift it from the tin. Cut into 12 rectangles, the same size as the brownies.

6. To assemble, put twelve brownie slices on a tray, top each with a rectangle of ice cream and then another slice of brownie, cut side down. Smooth the sides of the ice cream to neaten, if necessary. Freeze for 10 minutes to firm. Dust with icing sugar and serve with the reserved raspberry sauce.

Main ingredient:
Berries
Course:
Dessert
Occasion:
Children's Party, Afternoon Tea

Reviews

Be the first to write a review.

Write a review

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Error: Please select a rating.

Error: Please enter your review.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your review has been submitted for approval.

Reviews are moderated and are generally published if they are on-topic and not abusive.

Latest on EK

Pester power: Call for ban on free toys used to sell unhealthy food

Obesity experts say freebies should be restricted to attracting children to healthier options.

Mums' workload equals 2.5 full-time jobs

A study has found working mums toil for an average of 98 hours a week.

How many of our bosses would have aced NAPLAN tests?

In more than 25 years' of journalism, I've never interviewed a leader who topped his or her class at school.

Children's shoes found to contain cancer-causing chemical

The ACCC had issued an urgent recall.

When it comes to sport, boys 'play like a girl'

Girls in primary school are just as physically capable as their male classmates, according to research.

Find After School Care

Search by Postcode

Find a Babysitter

  • Daytime nannies
  • Casual babysitters
  • After-school care
  • Live-in nannies