White Chocolate and Brownie Ice Cream

White Chocolate and Brownie Ice Cream

White Chocolate and Brownie Ice Cream

Ingredients
• 185g butter
• 185g dark chocolate, (roughly chopped)
• 3 eggs
• 250g sugar
• 95g cake flour
• 50g cocoa powder
• 100g white chocolate, (finely chopped)
• 50ml milk
• 1 liter vanilla ice cream 
• 250ml chocolate sauce
• Nuts, (optional)

Method

1. To make brownies, preheat oven to 160 degrees Fahrenheit.
2. Place butter and dark chocolate in a mixing bowl over a pan of boiling water until melted. Add eggs one by one and mix well. Add sugar, mix well.
3. Sift flour and cocoa together, add, and combine all into a smooth mixture.
4. Pour into a 25cm x 25cm baking tin sprayed with non-stick spray. Bake for 40-45 minutes, checking to ensure the center is still moist.
5. Remove from oven and allow it to cool in fridge. Place white chocolate and milk together in a glass bowl and melt over a pan of boiling water until smooth.
6. In a separate bowl, stir ice cream until soft but not melted. Add white chocolate mixture and combine well. Turn brownie out and cut into two even-sized parts. Line a loaf tin of 15 x 20cm with cling film.
7. Place one half of the brownie in the bottom and spoon soft ice cream over.
8. Place second half of the brownie on top. Put in the freezer for 4-6 hours, or overnight, until the ice cream is completely frozen.
9. When ready, turn out and serve with chocolate sauce.