Honeycomb Ice Cream and Brownie Sandwich Recipe | Legendairy

Honeycomb Ice Cream and Brownie Sandwich


8
Medium
20 MINS
25 MINS

Making ice cream from condensed milk and cream is painless and tastes super creamy. Sandwiched between a rich chocolate brownie this makes a sensational dessert.

INGREDIENTS

  • 600ml cream
  • 1 x 395g can sweetened condensed milk
  • 2 teaspoons vanilla extract or essence
  • 50g chocolate honeycomb bar, chopped
  • 100g unsalted butter, melted
  • 1 1/4 cups caster sugar
  • 3/4 cup plain flour
  • 1/4 cup cocoa
  • 1 teaspoon baking powder
  • 2 eggs, lightly beaten
  • 1/3 cup chopped pecan nuts

METHOD

  1. Beat cream, condensed milk and vanilla with an electric mixer until thick creamy and doubled in volume. Fold in honeycomb bar and freeze in a sealed container until firm.
  2. Beat butter, sugar, flour, cocoa, baking powder and eggs together for 5 minutes until thick. Fold in nuts and pour into a buttered and lined 18cm x 28cm slab pan. Bake at 160°C for 25 minutes or until cooked. Turn out, cool and cut into 8 squares.
  3. To serve, allow ice cream to stand at room temperature for 15 minutes before scooping and sandwich between brownies that have been cut in half horizontally.
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