By: Ellie Vorhand
Ice Cream Brownie
Ingredients
Brownie:
- 2 eggs
- 1/3 cup oil
- 1 cup sugar
- 1 tsp baking powder
- 1/2 cup cocoa powder
- 2 1/2 cups ground almonds
- 1/3 cup potato flour
- 1/2 cup chocolate chips
Ice cream:
- 4 eggs, separated
- 1/2 cup sugar
- 2 tbsp vanilla sugar or 2 tsp vanilla essence
- 300ml non-dairy whipping cream
Chocolate Sauce:
- 1 cup sugar
- 1 cup water
- 1/2 cup cocoa
- Hazelnut to top
Method
1
Mix all the dry ingredients together, then mix in the wet ingredients.
2
Bake in a 9×13 tin for 25 minutes on 180C
3
Beat egg whites. When stiff, slowly add the sugar.
4
In another bowl beat yolks until well blended, then add in vanilla and mix well.
5
In another bowl, whip the cream until stiff
6
Fold the egg whites into the cream
7
Spread evenly over the brownie and freeze for minimum 4 hours.
8
Gently heat sugar, water and cocoa over a medium heat to a gentle boil, stirring all the time until well mixed and starting to thicken, this will take about 5 minutes.
9
Allow to cool, then pour over each slice of ice cream and top with hazelnut, prior to serving.