• The weather is warmer and that calls for summertime desserts! Indulge in the ultimate dessert experience with this raspberry ice cream brownie sandwich stack. This delightful creation is a symphony of flavours and textures that will leave your taste buds dancing with joy. A beautifully layered dessert to impress your guests on a warm day or just to treat yourself when you’re craving a sweet escape.

    SERVES: 10

    TOTAL TIME:  1 hour 30 minutes ( + cooling, refrigeration & freezing)

    Make this Raspberry ice cream brownie sandwich stack recipe:

    Raspberry ice-cream brownie sandwich

    Serves: 12
    Total Time: 1 hour 30 minutes ( + cooling, refrigeration & freezing)

    Ingredients

    • 600 ml pouring cream
    • 2 cups milk
    • 6 egg yolks
    • 110 grams caster sugar
    • 125 grams frozen raspberries 250 grams fresh raspberries
    • Brownie
    • 3 eggs, separated
    • 150 grams caster sugar
    • 1 tsp vanilla extract
    • 200 grams dark chocolate {70% cocoa}, melted, cooled
    • 60 grams ground almonds
    • 1⁄2 tsp baking powder
    • 2 tbsp cocoa powder
    • 50 grams butter, melted
    • Pomegranate syrup
    • 2 cups pomegranate juice 150 grams sugar
    • 2 tsp lemon juice

    Instructions

    1

    Place cream and 1 1⁄2 cups of the milk in a medium pot over medium heat; bring almost to a simmer.

    2

    Whisk egg yolks and sugar in a large heatproof bowl until thick and pale. Gradually add cream mixture, whisking constantly.

    3

    Transfer mixture to a clean medium saucepan; place over low-medium heat. COOK, stirring constantly, for 10 minutes or until mixture thickens slightly and coats the back of a spoon. Transfer to a heatproof bowl; cover the surface with plastic wrap. Cool, then refrigerate for 4 hours or until cold.

    For the pomegranate syrup

    4

    Combine ingredients in a medium pot over medium heat; bring to the boil. Reduce heat to low; simmer for 25 minutes or until reduced to 1 cup. Cool.

    For the brownie

    5

    Preheat oven to 180°C. Grease a 20cm x 30cm rectangular slice pan; line base and two long sides with baking paper, extending the paper 2cm over the sides.

    6

    Beat egg yolks, 1 cup of the sugar and the vanilla in a small bowl with an electric mixer for 5 minutes or until thick and pale. Fold in the chocolate.

    7

    Beat egg whites in a clean small bowl with an electric mixer until soft peaks form. Gradually add remaining sugar, beating after each addition until sugar dissolves and the mixture is glossy and firm.

    8

    Gently fold egg white mixture into egg yolk mixture.

    9

    Add almond meal, combined sifted baking powder and cocoa, and butter; fold into chocolate mixture. Pour mixture into pan.

    10

    Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Leave brownie in pan for 10 minutes before gently turning it, top- side up, onto a wire rack to cool. BLEND frozen raspberries and the remaining milk until smooth; fold it into the cold custard. Transfer to an ice cream machine and churn according to manufacturer's instructions.

    11

    Line a clean 20cm x 30cm rectangular pan with plastic wrap. Spread ice cream into the pan and cover well with more plastic wrap. Freeze for 4 hours or until firm.

    To assemble

    12

    Carefully cut the brownie in half lengthways. Place one piece of brownie on a plate. Cut ice cream in half lengthways. Place one piece of ice cream on top of the brownie; repeat layers. Top with fresh raspberries and a decadent drizzle of pomegranate syrup for the perfect treat.

    Did you make this recipe? Tag us on Instagram @foodandhomsa!

    ALSO SEE: Classic chocolate brownies

    Classic Chocolate Brownies Recipe

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