Brownie Strawberry Ripple Ice Cream Cake
A creamy no churn strawberry ripple ice cream sandwiched in between two slices of rich fudgy brownie.
Equipment
- Large mixing bowl
- Small saucepan
- Electric whisk or stand mixer with whisk attachment
- Sieve
- Rubber spatula
- Loaf tin
- 8 inch square cake tin or another loaf tin
- Hand Blender or small food processor
Ingredients
Brownies
- 110 grams butter
- 110 grams dark chocolate
- 2 whole eggs
- 125 grams brown sugar
- 50 grams gluten free or plain flour
- 15 grams cocoa powder
Strawberry Ripple Ice Cream
- 200 grams double cream or whipping cream
- 150 grams condensed milk
- 1 tsp gin
- 50 grams chopped strawberries fresh
Strawberry Coulis
- 50 grams strawberries fresh or frozen
- 50 grams sugar
- 1 tsp lime or lemon juice
Instructions
Brownies
- Preheat oven to 190°c (380°f) or 180°c (360°f) if fan assisted.
- In a small saucepan, add the butter and dark chocolate. Set on a low heat to melt, stirring often.
- In a large mixing bowl, add the eggs and brown sugar. Whisk on medium-high for 3-4 minutes until doubled in size and pale and fluffy.
- Add the melted chocolate and butter mix to the eggs and fold in with a rubber spatula.
- Sieve in the flour and cocoa powder and continue mixing with the rubber spatula until fully combined and no lumps of flour remain.
- Pour into a greased and lined 8 inch square baking tin or a greased and lined loaf tin.
- Bake for 15 minutes or until the brownie has risen but remains wobbly in the centre.
- Allow to cool fully before removing from the tin.
Strawberry Coulis
- Add the strawberries, sugar and juice to a small saucepan.
- Heat on a medium heat for 5-10 minutes until the strawberries have totally softened. Stir every few minutes to prevent burning.
- Once the strawberries are cooked and soft, remove from the heat and blend to a smooth puree.
- Push the coulis through a fine sieve and leave to cool.
Ice Cream
- In a large mixing bowl, add the cream. Whip with an electric whisk or stand mixer with the whisk attachment until soft peaks from.
- Add in the gin and condensed milk and mix with a rubber spatula.
- Line the loaf tin with two layers of cling film pushed well into the corners and the bottom of the tin.
- Pour the ice cream in and spread evenly. Add the chopped strawberries and drizzle the strawberry coulis over.
- With a small knife or palette knife, swirl through the ice cream to create ripples of the coulis.
- Place into the freezer for at 12 hours or overnight.
- Once the ice cream is frozen and the brownie is cold, remove the brownie from the tin.
- If you used the 8 inch cake tin, slice the brownie in half vertically. If you used a loaf tin, slice in half horizontally.
- Remove the ice cream from the loaf tin with the cling film.
- Line the loaf tin with another piece of cling film and place one brownie layer into the bottom. Place the ice cream layer on top of this and top with the remaining brownie layer.
- Press down firmly onto the top brownie later and cover the top with any over hanging cling film.
- Place back into the freezer for 10-15 minutes to firm up again.
- Remove from the freezer and cut into slices. Serve immediately or place back into the freezer. Can be kept for up to 3 months in an airtight container or ziploc bags.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.