Chocolate, walnut and plum brookie ice cream sandwiches

Makes: 6 Prepare & Cook:

Ingredients

  • 200g dark chocolate, broken
  • 100g butter
  • 2 spinneysFOOD Free Range Eggs
  • 160g muscovado sugar
  • 50g spinneysFOOD All-Purpose Flour, sifted
  • 1 tbsp cocoa powder, sifted
  • 1 tsp baking powder
  • 1 tsp spinneysFOOD Sea Salt Flakes
  • 60g walnuts, chopped
  • 100g milk chocolate, roughly chopped
  • 500ml spinneysFOOD Madagascan Vanilla Ice Cream
  • 2 plums, chopped

Method

  1. Melt the dark chocolate and butter in a heatproof bowl set over a pan of barely simmering water. Set aside for 15 minutes.
  2. Put the eggs and sugar in a bowl. Beat for 5 minutes, or until pale and thick.
  3. Fold the melted dark chocolate into the egg mixture then add the flour, cocoa powder, baking powder, sea salt, walnuts and milk chocolate. Fold gently to combine then cover and chill for an hour.
  4. Preheat the oven to 180°C, gas mark 4. Line 2 large baking trays with baking paper.
  5. Use an ice cream scoop to form 12 balls from the dough. Divide between the trays and flatten each slightly. Bake for 12 minutes. Cool on the trays for 5 minutes then transfer to a wire rack to cool completely.
  6. Lay half the brookies on a surface with the bases facing you. Working quickly, scoop 6 balls of ice cream, flatten slightly and push plum pieces into each one. Place on the brookie bases, top each with another brookie and serve straight away.

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