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vanilla ice cream frozen raspberries butter semi-sweet chocolate granulated sugar eggs flour milk chocolate powdered sugar
Viewed: 37 - Published at: 9 years agoIngredients
- 1 quart vanilla ice cream, softened
- 1 cup frozen raspberries
- 8 tbsp (1 stick) butter, chopped
- 7 oz semi-sweet chocolate, coarsely chopped
- 1/2 cup granulated sugar
- 2 None eggs, lightly beaten
- 1 1/2 cups flour
- 5 oz milk chocolate, chopped coarsely
- None None Powdered sugar, for dusting
Method
- Line a deep 9-inch round cake pan with plastic wrap, extending the wrap enough at the sides so it will cover the pan.
- Combine the ice cream and raspberries in a medium bowl. Spoon the ice cream into the prepared pan and smooth the surface. Fold the plastic wrap over to enclose the ice cream. Freeze for 3 hours or until firm.
- Once firm, remove the ice cream from the pan, still wrapped in plastic and place on a tray. Return to the freezer.
- Preheat the oven to 325°F. Grease the same cake pan and line the bottom and side with parchment paper.
- Stir the butter, semi-sweet chocolate and sugar in a medium saucepan on low heat until smooth. Cool for 10 mins.
- Stir the egg, sifted flour and milk chocolate into the chocolate mixture. Spread into the prepared pan.
- Bake for about 30 mins. Cool completely in pan on a wire rack.
- Split the brownie in half crosswise. Sandwich the raspberry ice cream between the brownie rounds. Dust with sifted powdered sugar and serve immediately. Top with fresh raspberries, if desired.
