There is nothing better than ice cream in warm weather. Except, perhaps, for ice cream mixed with one of our favourite bakes. In this twist on the classic ice cream sandwich from her cookbook Twist (£9), former Great British Bake-Off contestant Martha Collison has given the Summer treat a makeover. She's found a way to sandwich her ice cream between brownies for a decadent treat everyone will love. One thing's for sure: you won't need to worry about the ice cream melting before they all get eaten. They'll be gone before you can say "I'll never buy choc-ices again."
I use my favorite no-churn ice cream recipe in these ice cream sandwiches, which makes them really quick and easy. You could use your own favorite ice cream; just defrost it slightly so you can spread it between the brownie layers easily.
150 grams light brown sugar
225 grams caster sugar
225 grams butter
150 grams dark chocolate, chopped
115 grams plain ﬂour
75 grams cocoa powder
150 grams chocolate chips
- Ice Cream:
200 ml condensed milk
600 ml double cream
1 teaspoon vanilla bean paste
100 grams Oreos, or biscuit of your choice
- Line one 20 x 30 cm tin with cling film.
- In a large bowl, whisk together the condensed milk, double cream, and vanilla using an electric handheld whisk until the mixture thickens and holds its shape when you take the whisk out. Put the biscuits into a plastic bag and bash them with a rolling pin to make crumbs. If you want larger chunks, you could crumble them by hand. Fold the biscuit crumbs into the ice cream mixture, then scrape into the prepared tin. Use a spatula to smooth it out, then freeze for at least two hours or until firm.
- Preheat the oven to 180°C/160°C fan/gas 4.
- Put the sugars and butter into a large saucepan and heat on medium until the butter has melted. Simmer the mixture for five minutes to allow the sugar to begin to melt, stirring all the time. It should lose its grainy appearance, and the butter will combine with the sugar. Remove from the heat.
- Add the chopped dark chocolate to the warm sugar and butter mixture and stir it in until it is completely melted. Leave to cool to room temperature.
- When the mixture is cool enough to touch comfortably, beat in the eggs. Add the flour and cocoa powder before stirring briefly to
combine. You don’t want to overbeat the mixture or your brownies will become too ‘cakey’. Fold through the chocolate chips.
- Divide the brownie mixture between two lined 20 x 30 cm brownie tins (or use one and bake two batches) and use a spatula to spread the batter right into the edges. It will be very thin, as these will be your sandwich layers. Bake each tray for 10 minutes, then remove from the oven and leave to cool completely in the tin.
- Remove the brownie layers from the tins and reline one of the tins with another sheet of baking parchment. Put one brownie layer into the tin, then press the ice cream layer on the top of it. Add the final layer, then return to the freezer for at least 30 minutes.
- Remove the ice cream sandwich slab from the freezer about 10 minutes before serving. Use a sharp knife or pastry cutter to cut shapes — Martha likes the effect of a circular cutter.
- Makes 12 large sandwiches